Shengmao is a quality sausage casing supplier and we offer customization services that can fully satisfy our customers' needs. Our plastic casings are cost-effective and suitable for various sausages and cheese products, etc. due to their excellent barrier properties, while our smoked casings are suitable for various sausages such as salami and other skinless sausages.
Sausage casing refers to the material that encases the filling of a sausage, giving it shape and holding the meat and other ingredients together during cooking. There are several types of sausage casings, each with unique characteristics and uses.
Texture: Delicate, with a natural bite.
Appearance: Slightly irregular, giving a traditional look to sausages.
Permeability: Allows smoke and flavor to penetrate, ideal for smoked sausages.
Source: Made from the intestines of animals such as pigs, sheep, or cows.
Characteristics:
Uses: Commonly used for traditional sausages like bratwurst, chorizo, and Italian sausages.
Preparation: Must be thoroughly cleaned and soaked in water before use.
Consistency: More uniform in size and shape compared to natural casings.
Strength: Stronger and less likely to break during stuffing.
Edibility: Some types are edible, while others are designed to be peeled off after cooking.
Source: Made from the collagen in the skin, bones, and connective tissues of cattle or pigs.
Characteristics:
Uses: Suitable for fresh sausages, smoked sausages, and snack sticks.
Preparation: Typically ready to use straight from the package.
Non-Edible: Must be removed before consumption.
Uniformity: Provides consistent size and shape.
Permeability: Allows smoke to penetrate, making it suitable for smoked sausages.
Source: Made from plant fibers, primarily wood pulp.
Characteristics:
Uses: Commonly used for skinless sausages like hot dogs and frankfurters.
Preparation: Often soaked in water before stuffing to increase flexibility.
Non-Permeable: Does not allow smoke or moisture to penetrate.
Strength: Very strong, used for high-volume production.
Non-Edible: Must be removed before eating.
Source: Made from various plastic materials.
Characteristics:
Uses: Typically used for cooked or processed sausages like bologna and mortadella.
Preparation: No special preparation needed; used as-is.
Choosing the right sausage casing is essential for achieving the desired texture, flavor, and appearance of the final product. Each type of casing has specific benefits and applications, making it suitable for different kinds of sausages and production methods. Proper preparation and handling of casings ensure the best results in sausage making, whether for artisanal or industrial production. Welcome to contact us, we provide you with a variety of sausage casings for you to choose from.
More +
