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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.
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.
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).
Braunschweiger (/ˈbɹɑʊ̯nˌʃwɑɪgɚ/, named after Braunschweig, Germany) is a type of sausage.The type of sausage the term refers to varies by region. In the German language, Braunschweiger is the demonym for people from Brunswick (German name Braunschweig), but under German food law refers to a variety of mettwurst. [1]
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 .
Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. As a meal, landjäger sausage can be boiled and served with ...
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