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Casing from beef (in bucket) and sheep (on rear edge of bucket) Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. [1]
Although the saveloy was traditionally made from pork brains, the ingredients of a shop-bought sausage are typically pork (58%), water, rusk, pork fat, potato starch, salt, emulsifiers (tetrasodium diphosphate, disodium diphosphate), white pepper, spices, dried sage, preservatives (sodium nitrite, potassium nitrate), and beef collagen casing.
In most cases, the casing acts merely as a cooking mould, and is generally peeled off by the manufacturer before sale to end consumers. Viscofan holds around 50% of the global market share of this product. [citation needed] Collagen casings: these casings use collagen as their raw material, a protein that is extracted from cattle and pig hides ...
Today, natural casings are often replaced by collagen, cellulose, or even plastic casings, especially in the case of industrially manufactured sausages. However, in some parts of the southern United States , companies like Snowden's, Monroe Sausage , Conecuh Sausage, and Kelly Foods still use natural casings, primarily from hog or sheep intestines.
In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...
The tube casings can vary, but the more common animal-derived casings include sheep, hog, or cattle intestinal linings. Additionally, animal stomachs and bladders, as well as edible artificial casings produced from collagen and inedible plant cellulose or paper, are used. Inedible casings are primarily used to shape, store, and age the sausage. [6]
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Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods ...