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Sausage casing
Material used in sausage-making
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] The material is then shaped via a continuous extrusion process—producing a single sausage casing of indefinite length—which is then cut into desired lengths, usually while the extrusion process continues.
Natural casings
[edit]Origin
[edit]Natural sausage casings are made from the sub-mucosa of the small intestine of meat animals,[2] a layer of the intestine that consists mainly of naturally occurring collagen.[3] In Western European cuisine and Chinese cuisine, most casings come from pigs, but elsewhere the intestines of sheep, goats, cattle and sometimes horses are also used.
To prepare the intestines as casings, they are flushed, scraped and cleaned with water and salt by hand or with machinery; today they are primar
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