The sub-mucosa of the small intestine of meat animals is used to make natural sausage casings. It is a part of the intestine that is primarily composed of naturally occurring collagen. Chinese and Western European cuisines use casings. People utilize intestines from pigs, but in other regions, sheep, goats, cattle, and occasionally even horses.
How to Make Casings for Sausage?
I’d like to share with you my video tutorial. This is about how to clean and prepare natural casings for making homemade sausage and homemade smoked kielbasa. People traditionally made casings this way.
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 its life just that little extra bit. And get some delicious sausage to enjoy!
Now, if you didn’t appreciate me 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 a pig intestine is disgusting, I see it differently. I would propose that the ones mass-produced from collagen are what is truly stomach-turning. After all, people make it from the hides, bones, and tendons of beef and pork. As for me, I’m glad just knowing how simple it is to clean and use intestines for natural casings. This gives me more homesteading and sufficiency skills 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.
People preserve natural sausage casings 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 of 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 read the books below.