Everything about Casing Sausage totally explained
Sausage casing is the material that contains and encloses the filling of a
sausage. Casings may be either
natural or
artificial.
Natural casings of
sausages are made from the
submucosa, a layer of the
intestine that consists mainly of
collagen. The
fat and the inner
mucosa lining are removed. Natural casings tend to be brittle once cooked and tend to "snap" when the sausage is bitten. They may also rupture during the cooking process; often, this indicates that the cooking was done too rapidly. Natural casings may be hardened and rendered less permeable through
drying and
smoking processes. Natural casings come mainly from sheep and pigs intestines, though beef intestine is also used.
Artificial casings are made of
collagen,
cellulose, or even
plastic. Not all casings are edible.
Moisture and heat make casings softer and more porous.
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