Understanding Sausage Casings: Edible vs. Inedible
Sausage casings are essential for holding the meat mixture together, providing shape, and retaining moisture during cooking. Casings vary widely, from traditional animal intestines to modern synthetic materials. The type of casing greatly influences the sausage's edibility and how it should be cooked.
Natural Casings
Natural casings have been used for thousands of years. They are made from the submucosa layer of animal intestines, usually from hogs, sheep, or cattle. These casings are edible and prized for their texture and ability to enhance flavor during smoking or cooking. Natural casings are the traditional choice for sausages like bratwurst and frankfurters.
Collagen Casings
Collagen casings are an artificial alternative made from processed animal collagen, often from cow or pig hides. They offer consistent sizing and shape and require less preparation than natural casings. Collagen casings come in both edible and inedible forms. The edible type is common for breakfast links, whereas thicker, inedible varieties are used for products like salami and summer sausage, which are peeled.
Synthetic Casings
Synthetic casings are inedible and must be removed before eating.
- Cellulose Casings: Made from wood pulp or cotton, these are permeable to smoke and are used for 'skinless' products like hot dogs, where the casing is removed after cooking.
- Fibrous Casings: These are made by reinforcing cellulose with plant fibers. They are durable, inedible, and used for large cured or smoked sausages like salami and pepperoni. These casings must always be peeled off.
- Plastic Casings: Used for sausages or deli meats where high moisture retention is needed. These casings are impermeable and must be removed.
Identifying Edible vs. Inedible Casings
| Feature | Edible Casings (Natural & some Collagen) | Inedible Casings (Cellulose, Fibrous, Plastic) |
|---|---|---|
| Material | Animal intestines, processed animal hides | Plant fibers (wood/cotton), plastic polymers |
| Appearance | Natural, irregular shape. | Uniform size and shape. Can be clear or colored. |
| Texture | Crispy 'snap' when cooked, pliable. | Tough, papery, or plastic-like. |
| Removal | Optional. | Required; packaging will state 'Remove before eating'. |
| Sausage Type | Fresh sausages (bratwurst, Italian), some smoked links, frankfurters. | Deli meats (bologna), dry-cured sausages (salami), skinless hot dogs. |
When to Remove Edible Casings
Although most edible casings are safe to eat, there are several reasons to remove them:
- For Ground Sausage: Many recipes, such as sauces, casseroles, or skillet dishes, require ground sausage meat. Removing the casing allows this.
- Texture Preference: Some people don't like the texture of a cooked casing. Removing it gives a softer texture.
- Patties or Crumbles: If forming patties or crumbling sausage for a dish, the casing must be removed before cooking.
Best Practices for Cooking Sausage with the Casing On
For sausages with edible casings, keeping the casing on enhances flavor and moisture retention. Follow these tips:
- Avoid Puncturing: Piercing the casing can cause flavorful juices to escape, leading to a drier sausage.
- Use Moderate Heat: High heat can cause the casing to burst, releasing the contents. Use moderate, even heat.
- Parboil for Uniformity: Parboiling sausages before browning can help prevent bursting and ensure a juicy interior.
Safe Methods for Removing Sausage Casing
If the recipe calls for loose sausage meat, or if the casing's removal is desired, these methods can be used:
- Freezing Method (Uncooked)
- Place uncooked sausage links on a baking sheet and freeze for about 20 minutes.
- Make a shallow, lengthwise cut in the casing with a sharp paring knife.
- Gently peel the casing away from the meat.
- Parboil Method (Partially Cooked)
- Simmer the sausages in water for 2-3 minutes to firm the meat.
- Place the sausages under cold water to stop the cooking.
- Make a shallow cut along the link and peel off the casing.
Conclusion: The Casing Decision
Whether to cut off sausage casing depends entirely on the type. For fresh and smoked sausages with natural or edible collagen casings, leaving the casing on is usually recommended. The casing enhances texture and flavor. For sausages with inedible synthetic casings, such as salami, removal is essential. In other cases, such as using ground sausage in a recipe or simply preferring a different texture, removing an edible casing is a matter of personal choice.
Bon Appétit, What Are Sausage Casings Made Of?
