Choosing the right size sausage casing can be important for ensuring that your sausage turns out the way you want it to. Factors such as the type of sausage you are making, the meat blend you are using, and your personal preference can all influence what size casing you should use. Here are some things to consider when choosing a sausage casing size:
The type of sausage you are making is one of the most important factors to consider when selecting a casing size. Different types of sausages require different sizes of casings to accommodate the varying textures and flavors of the meat blends.
For example, if you are making breakfast sausages, which typically have a finer grind and are seasoned with milder spices, you may want to use a smaller casing, such as a 22-24 mm size. On the other hand, if you are making a coarser-textured sausage, such as a bratwurst, a larger casing, such as a 32-35 mm size, may be more appropriate.
The blend of meats you are using can also influence the size of casing you need. If you are using leaner meats, such as chicken or turkey, you may want to use a smaller casing to help retain moisture during cooking. Conversely, if you are using fattier meats, such as pork or beef, a larger casing may be more appropriate to accommodate the increased fat content.
Ultimately, the size of casing you choose may come down to personal preference. Some people prefer a thicker sausage with a larger casing, while others prefer a thinner sausage with a smaller casing. Experimentation can help you determine which size of casing works best for you and your taste preferences.
Another consideration when choosing a casing size is the equipment you have available. If you are using a hand-cranked sausage stuffer, you may find it easier to work with smaller casings, as they require less force to fill. If you are using an electric stuffer, you may be able to use larger casings more easily, as the machine can provide the necessary force.
Here are some common sizes of sausage casings and the types of sausages they are typically used for:
15-16 mm: Used for cocktail or breakfast sausages.
18-20 mm: Used for snack sticks and breakfast sausages.
22-24 mm: Used for breakfast sausages, hot dogs, and frankfurters.
26-28 mm: Used for kielbasa, smoked sausages, and Italian sausages.
30-32 mm: Used for bratwurst, Italian sausages, and bockwurst.
32-35 mm: Used for bratwurst, Italian sausages, and kielbasa.
It is important to note that these sizes are only guidelines and can vary depending on the recipe and personal preference.
When selecting a sausage casing size, it is also important to consider the material of the casing. Natural casings, made from animal intestines, are often preferred by sausage makers for their authentic texture and flavor. However, synthetic casings, made from materials such as collagen or cellulose, are often preferred for their consistency and ease of use.
In summary, choosing the right size sausage casing is important for ensuring that your sausage turns out the way you want it to. Factors such as the type of sausage you are making, the meat blend you are using, and your personal preference can all influence what size casing you should use. Experimentation can help you determine which size of casing works best for you and your taste preferences.
