How do you make your own casings and what kind of casings do you use to make your own sausages?

The intestine itself cannot be made without tools, and the process is more complicated.

This has always required us to have a small intestine, so we can make a casing, and we can put all kinds of things in the closet.

Make it yourself, no casing, the cost is very low!

The practice of homemade casings.

Buy a pair of pig small intestines, roughly clean, add 20 grams of cornstarch, soak for 10 minutes to help remove odor.

Rinse once, placing one end of the intestine under the tap. Pour water into your intestines. The scissors gesture clamped the intestines, scraped them in the direction of the intestines, and repeated a few times, and the dirt in the intestines quickly rushed out.

Start at one end of the intestine and process the film and oil lump on the surface of the intestine and gently tear it off.

Fill the intestines with water again and tear off the oil and film that have not been cleaned. The intestines, which have been filled with water several times, become transparent.

Grasp one end of the intestine and use chopsticks to help turn it over.

Turn the intestines all over and add 20 grams of cornstarch and a tablespoon of salt.

After gently scratching and washing, soak for about 10 minutes.

Once the intestines inside are cleaned, turn them over again and turn them back to the surface.

Irrigation is used to check the intestines for holes or leaks. If you notice a leak, cut it from the breach so that the meat does not squeeze out when you fill the meat.

Roll them up one by one.

Drain the water and the casing is ready. It's as simple as that.

Preparation materials: casing, cornstarch, salt 1, first of all, the casing is roughly cleaned, add 20 grams of cornstarch, and soak for 10 minutes to help remove the odor; 2. Connect one end of the intestine to the faucet and pour water into the intestine; 3. Start from one end of the intestine to process the film and oil block on the surface of the intestine, and gently tear it off; 4. Fill the intestines with water again, tear off the oil blocks and films that have not been cleaned, and the intestines that have been filled with water for many times become transparent; 5. Grasp one end of the intestine and use chopsticks to help turn it over; 6. Add 20 grams of cornstarch and a tablespoon of salt to the intestines, and soak for about 10 minutes; 7. When the time is up, rinse and drain, and the casing will be cleaned.

The sausages are not only clean and hygienic, but also delicious and easy to store. When filling sausages, everyone must be familiar with the casings used. The casing is the "outer packaging" of the sausage, which can block the invasion of external substances, so that the aroma is not lost, and it can also ensure that the sausage will not deteriorate in a short time.

So casings play a big role, so how can you choose a healthy and safe casing? Let's talk about how to choose a casing.

There are two types of casings:

The first type of natural casing is processed from the small intestines of pigs and sheep, and the appearance is as transparent as a film. When torn by hand, there will be a reticulated fibrous membrane, which is easy to be decomposed and absorbed by the human body after eating, and there is no harm to the body.

The second type is artificial casing, which is edible as collagen casing, and inedible as cellulose casing and airtight casing, which is also known as plastic casing.

What is the difference between a natural casing and an artificial casing?

After the natural casing is soaked, there will be a reticulated fiber membrane when pulled by hand, and there will be a faint fragrance on the smell, which is left during processing. Good quality casings are white, pink-white and pink, with these three casings being the best.

Artificial casings are made of collagen boiled from pig skin and white soy products. It is similar in nature and use to natural casings and is the only artificial casing that can be eaten.

How to distinguish between natural casings and artificial casings?

First, through appearances.

Natural casings will have mesh lines, and artificial casings don't have mesh lines like smooth plastic. Because of the poor elasticity of the natural casing, the sausage contour is uneven after air drying. Glycerin is added to the artificial casing, which is more elastic than the natural casing, and the sausage contour is particularly uniform after air drying, especially the intestinal head and intestinal tail will shrink to the middle.

It can also be identified by transparency, which is slightly less transparent in natural casings.

2. Touch with your hands.

The surface of the natural casing is rough and textured to the touch. Artificial casings are smooth to the touch and not as rough as natural casings.

3. Taste. Natural casings taste crisp and residue-free, while artificial casings will taste slightly tougher due to the addition of glycerin. It can also be identified by hand breaking, the sausage of the natural casing is easy to break, and the sausage of the artificial casing will be elastic when broken.

Sausages are dusty when they are dried, so it is best to remove the casing from the outside when eating. Originally, the casing also played the role of "outer packaging", and it was more hygienic to eat without the packaging.

1. Casings can be bought in the vegetable market, and most of them are pickled and dried. **There are also sold, a bag of 7-8 pieces, can make more than ten catties of sausages, after the casing goes home, you need to wash the salt on its surface with water, add some liquor to soak for a while to remove the fish, so that the sausage will be more fragrant.

2. Wash off the salt particles in the surface with warm water, and then soak them in warm water for more than 5 hours.

3. Put the soaked Songkai casing on the faucet and rinse the inner wall of the casing, the purpose of doing this is to lubricate the inner wall of the casing, and it is good to fill the meat.