Quick Answer
For venison sausage making, the best types of casings include hog middles, collagen casings, and natural sheep casings. Hog middles provide a more robust texture, while collagen casings are easier to use and more flexible. Natural sheep casings offer the traditional snap when bitten into.
Choosing the Right Casings
When selecting casings for homemade venison sausage, it’s essential to consider the type of sausage you’re making and the desired texture. Hog middles, also known as pork middles, are ideal for larger sausages like venison bratwurst. They have a thicker wall than natural casings, which makes them more suitable for coarser meats like venison. Hog middles can be used for sausages with a diameter of up to 1 inch (2.5 cm).
Preparing Collagen Casings
Collagen casings are a popular choice for venison sausage making due to their ease of use and flexibility. They come in various sizes and are available in both clear and smoked varieties. To prepare collagen casings, soak them in cold water for 30 minutes before use. This helps the casings to relax and become more pliable, making them easier to fill with the sausage mixture.
Working with Natural Sheep Casings
Natural sheep casings are the traditional choice for venison sausage making, offering a unique texture and flavor. They are available in different sizes and should be soaked in cold water for 30 minutes before use. To fill natural sheep casings, use a sausage stuffer with a filling horn attachment to help guide the casings onto the horn. Start filling the casings at a slow pace, gradually increasing the speed as the casings become more relaxed.
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