Sausage casing question

csakis · December 11, 2008, 06:22:30 PM

I bought 3 packs of natural hog casings. They are fine for smoked sausages, but I do not like them that much. I would like to have casing that is edible but not as tough as the natural. I really prefer the casing that Hillshire Farm sausages use. Can someone please tell me where I can get this type of casing and what it is called?
Thanks
csaba

Tenpoint5 · December 11, 2008, 06:44:29 PM

I would guess that they use a 19mm collagen casing for breakfast links. Myself I prefer natural casings to get the "Snap" when you bite into them. I am stuck using the collagen casings in 19mm because I can not find sheep casings locally.

jaeger · December 11, 2008, 09:00:15 PM

Quote from: csakis on December 11, 2008, 06:22:30 PM
I bought 3 packs of natural hog casings. They are fine for smoked sausages, but I do not like them that much. I would like to have casing that is edible but not as tough as the natural. I really prefer the casing that Hillshire Farm sausages use. Can someone please tell me where I can get this type of casing and what it is called?
Thanks
csaba

Hillshire packaging doesn't say anything about natural casings, so it has to be some type of callogen casing.

Well, now that you have the hog casings, you might as well use them up. After the sausage is finished, when you are ready to eat them, you could always peel off as much casing as you can and then use the Bradley to reheat them with the smoke on . "Double smoking" in the bradley is best way to reheat any kind of sausage anyway IMO.
One thing about hog casings, they can be pretty inconsistent in texture. Some are just more tough than others. If you are going to make links, the hog casings (or sheep) work best. If you are going to make rope or ring, you will have have an option of a 35mm callogen or you could use beef rounds. The beef rounds peel off easier also. You don't have to leave the casings on if you can peel them off after they are done. You might lose some smoke flavor that is why I mentioned a "double smoke".

Habanero Smoker · December 12, 2008, 02:19:13 AM

Also you can try adding some white distilled vinegar to the water you soak the casings in. It is said that this make them more tender, and the casing become clearer. I use this method and it seems to work.

Caribou · December 12, 2008, 08:06:58 AM

hello 10.5!
Don't know if you have a Cabelas near by but I know ours carries the natural sheep casings in the store. They are packaged by Eastman.
Carolyn

NePaSmoKer · December 12, 2008, 12:49:09 PM

These are what i use for Landjaeger, 32mm for pressing.

nepas

Smoking Duck · December 12, 2008, 01:48:45 PM

Quote from: NePaSmoKer on December 12, 2008, 12:49:09 PM
These are what i use for Landjaeger, 32mm for pressing.

nepas

Have you ever tried making sausage, Nepas? ;D ;D ;D

NePaSmoKer · December 12, 2008, 04:57:37 PM

Yeah SD

Many times i have made sausage, summer, beerwurst, brat, polish, amish country venison all kinds.

nepas

Smoking Duck · December 12, 2008, 05:46:44 PM

I know........it was tongue in cheek.......you're one of my sausage heroes! My attempt at humor has failed yet again :(

SD

Habanero Smoker · December 13, 2008, 02:23:40 AM

Csaba;

Here is another tip you may want to use to prevent tough casings. You may have to scroll down a bit.

Hog Casings

You also may want to go to the top of the page, and click on collagen casings. According to Sausage Maker, collagen casings used for smoking purposes are tougher.

Piker · December 14, 2008, 12:47:40 PM

H.S IS RIGHT ABOUT THE COLLAGEN CASINGS, THEY ARE TOUGHER THAN NATURAL BUT I USE FOR THEM BECAUSE THEY ARE SO EASY TO WORK WITH,A LITTLE COOKING OIL TO SOFTEN THEM UP AND THEY ARE STRONGER SO NOT SO MANY SPLITS. THEY DO NOT WORK SO GREAT WHEN DOING LINKS AS THEY TEND TO UNRAVEL BUT YOU CAN TIE THEM OR USE HOG RINGS. I AM NOT A TOTAL PURIST WHEN IT COMES TO MAKING SAUSAGE I SPEND LOTS OF TIME ON THE SAUSAGE ITSELF SO I USUALLY SCRIMP SOME ON THE FINISHING.THKS dAVE