Making your own sausage casings from animal intestines is a lost art that allows you to have better control over the quality and consistency of your homemade sausages While it may seem intimidating, the process is straightforward with some practice. In this comprehensive guide, we’ll walk through everything you need to know to turn intestines into high-quality casings
Why Make Your Own Casings?
There are several advantages to making your own casings rather than buying pre-made ones
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Cost savings – Intestines are free when butchering your own meat. Pre-made casings can get pricey.
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Control over size – You can custom-size the casings based on the sausage you’re making.
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Higher quality – Homemade casings don’t have preservatives and hold up better than commercial ones.
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Sustainability – Reduces waste by using more of the animal.
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Tradition – Carries on the old ways of whole animal utilization.
As long as you take your time and follow each step, the process is very manageable even for beginners. Let’s get into the nitty gritty of how it’s done.
What You Need
- Intestines from a freshly harvested animal (sheep, pig, deer, etc)
- Knife
- Cutting board
- Large bowl or pot for cleaning
- Salt
- Water hose or bucket of water
- String (optional)
Step 1: Harvest and Prep the Intestines
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Field dress the animal as normal. Be extremely careful not to puncture the intestines.
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Remove the entire intestinal tract carefully without spilling contents. Keep connected.
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Lay it out and identify the small intestine. It should be around 1 inch in diameter.
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Cut into manageable 6-10 feet segments if needed.
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Strip away any fat, tissue, or membrane attached.
Step 2: Clean Thoroughly
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Starting from one end, squeeze out all contents. Be firm but gentle.
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Turn the intestine inside out by using a utensil to start inversion. Keep going.
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Use a knife to gently scrape the inside walls to remove all mucus and residue.
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Thoroughly rinse turned inside-out intestines under running water.
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Inspect for holes or tears. Remove if present.
Step 3: Salt and Store
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Soak intestines for 30 mins in salty water to draw out remaining impurities.
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Add vinegar or onion to the salt water for deodorizing if desired.
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Store in fresh salty water in the refrigerator if using soon. Freeze for longer duration.
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Optional: tie one end closed before storing to keep open end clean.
Step 4: Make Sausage!
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Rinse intestines and leave wet. Thread one end onto nozzle of sausage stuffer.
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Tie off end of intestine if needed to prevent air pockets.
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Stuff sausage mix through entire length of intestine, pricking air pockets.
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Form sausage links by twisting or tying off every 4-6 inches.
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Refrigerate or cook fresh sausages immediately. Enjoy your homemade stuffed sausages!
Making and using your own sausage casings from animal intestines brings a new level of satisfaction to meat processing. Once you get the steps down, you’ll be rewarded with better texture and flavor in your homemade sausage creations. This old world skill connects you back to the source of your food in a profoundly fulfilling way.
how to scrape hog intestines for sausage casings
FAQ
Is sausage casing made from intestines?
How to prepare intestine for sausage?
Can you use deer intestines for sausage casing?
Which intestine is best for sausage casings?
The most commonly used intestines for sausage casings are hog intestines and sheep intestines. Hog intestines are larger in diameter, making them ideal for larger sausages, while sheep intestines are smaller in diameter and are better suited for smaller sausages. Another factor to consider is the thickness of the intestine.
Is sausage casing healthier option to eat?
Cellulose casings and some natural casings are perfectly fine to eat. Sausage casings are used to hold and shape filling inside so that it can be cooked. There are natural sausage casings and synthetic varieties, and most of them are edible. The healthiest way to cook them is by boiling or baking. Sausages provide high levels of vitamin B12 and iron, both of which are essential for healthy red blood cells and hemoglobin production.
Why do sausages have a casing?
Because the natural casing breathes, it results in a deeper flavor and richness in the sausage—the smoking and cooking flavors can permeate the casing and infuse the meat. Since the casings are all-natural, the sausages are very natural looking, being somewhat irregular in shape and size.
How are natural sausage casings made?
The production of natural sausage casings begins with the collection of animal intestines, primarily from pigs, cattle, goats, and sheep. During the slaughtering process, the intestines are separated from the rest of the animal and stored in a chilled environment to prevent contamination and spoilage.