I’d like to share with you my video tutorial of how to clean and prepare natural casings for making homemade sausage and homemade smoked kielbasa.
Because that’s how casings were traditionally made.
By using the natural casings of the hog, just that one extra part of the whole beast, you’re able to stretch your investment in the animal, increase your yields that much more, not to mention respect it’s life just that little extra bit. And get some delicious sausage to enjoy!
Now, if you didn’t appreciate my showing you how to clean chicken feet, you probably won’t enjoy this post either.
But if you are thinking that eating your sausage encased in pig intestine is disgusting, I would propose that the ones mass produced from collagen are what is truly stomach turning. After all, they were made from the hides, bones, and tendons of beef and pork. Nasty!
As for me, I’m glad just knowing how simple it is to clean and use intestines for natural casings now and to have one more homesteading and sufficiency skill under my belt.
If you’re interested in sausage-making and don’t have access to materials for making your own casings, you can buy casings here.
Natural sausage casings can be preserved in the refrigerator indefinitely. Simply pack them with a handful of sea salt and cover them with fresh water and top the container with a lid. Every couple weeks, change out the salt water for fresh.
If you’d like to learn how to clean natural casings with me along with many other amazing prepared and cured pork recipes including prosciutto, capicola, fool-proof nitrate-free bacon, pork butter, guanciale, pate, rillettes, and more join us December 8-10 for our Homestead Hog Butchering Workshop in Brinkhaven, Ohio!
How to Prepare Casings for Sausage Making