Quick Answer
Using natural casings provides a more authentic, traditional sausage-making experience, allows for even cooking and browning, and enhances the overall texture and flavor of the final product.
Advantages of Natural Casings
Using natural casings, typically made from animal intestines, offers several benefits for venison sausage making. First, natural casings provide a more authentic texture and mouthfeel, similar to traditional sausages. This is due to the casings’ elasticity, which allows them to snap back when bitten into, releasing flavorful juices. For best results, use casings with a diameter of 32-36 mm for most venison sausages.
Preparing Natural Casings for Use
To prepare natural casings for use, wash them in cold water to remove any impurities. Then, soak the casings in cold water for at least 30 minutes, or according to the manufacturer’s instructions. This helps to rehydrate the casings and prevents them from tearing when filled with the sausage mixture. Next, rinse the casings in cold water to remove any remaining impurities, and then soak them in a brine solution (typically 1 tablespoon of salt per 1 quart of water) for 30 minutes to an hour. This step helps to add flavor to the casings and reduce the risk of spoilage.
Tips for Working with Natural Casings
When working with natural casings, it’s essential to handle them gently to prevent tearing. Use a meat grinder with a sausage stuffer attachment to fill the casings evenly and avoid overstuffing, which can cause the casings to burst. For optimal results, stuff the casings when they are at room temperature, as this helps to prevent the casings from tearing or bursting during the stuffing process.
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