what are pork casings made of

Demystifying Pork Casings Uncovering What These Sausage Skins Are Made Of

That satisfying snap when you bite into a juicy bratwurst or smoky kielbasa is thanks to the pork casings enclosing the sausage But have you ever wondered exactly what these casings are made of? Let’s explore the origins of pork casings and what gives them their unique properties

What Are Pork Casings?

Pork casings are sausage skins that give many types of sausage their classic size and shape. Casings act as a vessel to contain the seasoned ground pork mixture during cooking. They also impart flavor and texture.

Pork casings come from the intestines of pigs. Specifically, they are made from the submucosa layer of a pig’s small intestine This inner lining contains collagen and gives casings their natural pliability

After slaughter and cleaning, the intestines are flushed, scraped, and processed into tubes of various sizes. They are then sold to sausage manufacturers and butchers to encase their sausage.

A Brief History of Pork Casings

Using animal intestines as sausage casings dates back thousands of years to ancient Rome and medieval Europe. Pig intestine casings became especially popular as pork became a dietary staple.

The 19th century brought mechanization and mass production. Chicago and New York emerged as casing capitals as meatpackers found commercial uses for byproducts.

Today, global demand for sausage keeps natural pork casings relevant even with artificial options. Traditional Old World recipes still use these classic casings.

Types of Natural Pork Casings

Not all pork casings are the same. The specific intestine portion and processing method affects the casing characteristics:

• Hog casings – From large intestines, these are larger, thicker, and more resilient. Popular for large sausages like salami.

• Regular casings – The most common. Made from small intestines, providing medium caliber. Used for hot dogs, bologna, smoked sausage.

• Sheep casings – Made from the small intestines of lamb, sheep, and goats. Smaller and more delicate, good for breakfast links.

• Fresh or green casings – Raw intestines that still need to be cleaned. Must be prepared before stuffing sausage.

• Dry-cured casings – Intestines that are already cleaned, cured with salt, and dried. Ready to use.

No matter the type, pork casings impart flavor, texture, and the satisfying snap we know and love when biting into a properly cased sausage.

Key Properties of Pork Casings

What makes pork intestines so perfect for encasing sausage? Here are their key characteristics:

• Permeability – Allow moisture to pass through so sausage stays juicy.

• Edibility – Completely edible and offer their own flavor.

• Strength – Durable enough to stuff and cook without tearing.

• Adhesion – Sausage mixture adheres to the inner casing wall.

• Elasticity – Casings stretch and shrink with processing.

• Visual appeal – Natural shape gives sausages their signature look.

These qualities make pork intestines the gold standard for traditional sausages worldwide.

How to Use Pork Casings

Using natural pork casings for home sausage making takes practice and special equipment. Here are the basics:

1. Soak casings in water for at least 30 minutes. This rehydrates them.

2. Run water through the casings to rinse.

3. Load casing onto funnel end of a sausage stuffer.

4. Carefully stuff ground pork mixture into casing, leaving room for expansion.

5. Twist or tie off links.

6. Hang sausages to dry before cooking.

7. Cook fully to an internal temperature of 160°F.

With their collagen content and curing, pork casings bring an irreplaceable texture, mouthfeel, and heartiness to sausages. That’s why they remain such a valued traditional ingredient.

The Takeaway on Pork Casings

From hot dogs to brats, pork casings give many sausages their satisfying snap and classic appearance. Now you know precisely what’s wrapped around that sausage inside – naturally derived pork intestines! While artificial casings have their place, traditional pork casings are still cherished for their authentic flavor, bite, and heritage.