Sausages are trending. Once considered a means of exporting and protecting meat waste, sausages, also known as encased meats, have evolved to tempt the taste buds of consumers suffering from adventurous ingredients.
Your choice of sausage casings can greatly enhance your sausage making and eating experience. Sausage casings come in a variety of types and sizes.
There are another 5 types of both natural and artificial casings. Let's take a look at the characteristics of these 5 types.
The five types are:
Natural type
Artificial (cellulose) type
Made of artificial (collagen)
Made of plastic
Vegetarian type
1. Natural intestinal casing
Stomach or animal intestine is the material used to make natural casings. The natural casing permeates on the outside air and flavoring, while being strong and edible. Therefore, there are beef, lamb and pork casings to accompany sausage meat. The thickness of sausages depends on the type of animal source.
They are made from the intestines or stomachs of various animals to create natural sausage casings that are permeable to air and external seasonings while being very strong and edible. Natural sausage casings are.
edible
The sources are the small intestines of cattle, pigs, goats, sheep and horses.
Appearance: cylindrical curved structure.
Popular for making Italian sausage, pepperoni, frankfurters, meat sticks and wiener.
2. Artificial (cellulose) casings
There are several types of artificial casings for sausages. They make cellulose type of cellulose dissolve time in moist conditions. They make cellulose casings from cotton lint or wood pulp. They are quite strong, pure and pure, smellable smoke and can be peeled off at the end of cooking. Sausages are uncoated before they are put on the market. Features
Inedible
Raw material is cotton lint and wood pulp
Appearance: Clear casing, colored and unscented Sausage forms a uniform shape after casing is removed prior to market release
Popular in making hot dogs, peeled sausages, Vienna sausages, and frankfurters.
3. Artificial (collagen)
Collagen is also an artificial sausage casing. It is composed of collagen extracted from animal bones and cartilage. Collagen is artificially manufactured but made from natural materials and is edible. They can be removed from the casing before marketing. Features
Edible: Yes or no. Harmless, but not recommended for consumption.
Source: Animal processed collagen made from bone, animal skin, tendons and cartilage.
Appearance: Different shapes and sizes.
Popular for making snack bars, breakfast sausages, summer sausages, and smoked sausages.
5. Plastic casing
Plastic casings are made of polymers or monomers linked by chemical bonds. Polymers include polypropylene and polyamide (nylon). These casings are thick and do not allow bacteria and moisture to enter the meat. The plastic casings allow the sausage to retain its shape. Features
Edibility: None
Origin: Consists of man-made plastic materials.
Appearance: Round, straight or curved
Cooked sausages are popular
6. Vegetarians
They prepare vegan sausage casings with vegetable glycerin, water and starch or sugar. It consists of carbohydrates and is molded into a stick shape. The casing is fragile and tears easily when handled roughly. Features
Edibility: Yes
Origin: vegetable, sugars, carbohydrates, vegetable glycerin.
Appearance: delicate, like meat sausage casings.
Popular for making vegetarian sausages.