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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 ]
"Natural" sausage hulls, or casings, are made of animal gut, especially hog, beef, and lamb. The wrapping of kokoretsi, gardoubakia, and torcinello is made of lamb (or goat) gut. Haggis is traditionally boiled in, and served in, a sheep stomach. Chitterlings, a kind of food, consist of thoroughly washed pig's gut.
Raw Saucisse de Toulouse. Saucisse de Toulouse (Toulouse Sausage) is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3 cm (1.2 in) in diameter and is usually sold in a coil (like Cumberland sausage).
Chitterlings in broth. Chitterlings (/ ˈ tʃ ɪ t (ər) l ɪ ŋ z / CHIT-linz), sometimes spelled chitlins or chittlins, are a food most commonly made from the small intestines of pigs, [1] though cow, lamb, goose and goat may also be used.
A Frankfurter Würstchen ('Frankfurt sausage') is a thin parboiled sausage in a casing of sheep's intestine. The flavour is acquired by a method of low temperature smoking . For consumption, Frankfurters are occasionally not boiled; they are heated in hot water for only about eight minutes to prevent the skin from bursting.
Add the tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally. Add the sausage and its poaching liquid and simmer for 4 minutes. Transfer the sausage to a plate. Simmer the sauce over moderate heat until thickened, about 12 minutes. Coarsely break up the sausage and season the sauce with salt and pepper. 4.
[1] [2] Then the mixture is stuffed into pork casings and separated into individual sausages measuring about 10 to 12 centimetres (3 + 7 ⁄ 8 – 4 + 3 ⁄ 4 inches) in length and 3–4 cm (1 + 1 ⁄ 8 – 1 + 5 ⁄ 8 in) in thickness. As they are not smoked or otherwise preserved they are very perishable.
It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. [1] Examples of such dishes are Vietnamese bò nướng mỡ chài , Swiss atriau , [ 2 ] French crépinette , [ 3 ] Cypriot sheftalia , South African skilpadjies , British faggots , [ 1 ] Serbian plućna maramica and trbušna maramica , and Italian fegatelli .