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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 ]
When used as an uncountable noun, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic ...
Andouillette (French pronunciation:) is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouiette as served by Le Merciére, a traditional bouchon in Lyon. Andouillettes are generally made from the large intestine and are 7–10 cm (2 + 3 ⁄ 4 –4 in) in diameter.
The meat mixture is then piped into casings, traditionally made from animal intestines, but often from beef collagen, forming the hot dog's shape. 5. Step Five: Cooking and Smoking the Hot Dogs
Chorizo sausage Saucisson Skilandis Sausages being smoked. This is a list of notable sausages.Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.
Typical Zimbabwean meal, with sadza, greens, and goat offal 'Zvinyenze' in Shona. The goat intestines are wrapped around the stomach before cooking. Sausage is made from the small intestine of a goat, cow or sheep, stuffed with chilli and small chunks of meat, fatty meat, and blood (although some people prefer the bloodless kind).
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 ...
Pig and calf intestines are eaten, and pig intestines are used as sausage casings. Calf intestines supply calf-intestinal alkaline phosphatase (CIP), and are used to make goldbeater's skin. Other uses are: The use of animal gut strings by musicians can be traced back to the third dynasty of Egypt. In the recent past, strings were made out of ...