Pitfalls to Avoid When Choosing Natural Casings
Choosing the right natural casings for your charcuterie is a crucial step that directly influences the quality of the final product. At Cebonat, we are committed to providing you with the highest quality casings, but it is essential to know how to choose them correctly. Here are the main pitfalls to avoid when selecting your natural casings.
1- Not verifying the origin of the casings
One of the first aspects to consider is the origin of the casings. Not all casings are created equal, and the origin can have a significant impact on quality. Prefer casings whose origin is clearly identified and that come from reputable sources. At Cebonat, we guarantee complete traceability of our products, ensuring that you obtain casings from respectful and high-quality practices.
2- Ignoring the quality of the preparation
The preparation of casings is another key step. Poorly prepared casings can lead to poor results, affecting the texture and taste of your charcuterie. Make sure to choose natural casings that have been properly prepared, washed, and salted for optimal preservation. Cebonat is committed to offering carefully prepared casings, ready to use.
3- Confusing natural and artificial casings
It is essential not to confuse natural casings with artificial casings. Artificial casings, often made of collagen or plastic, may be cheaper but do not offer the same quality or benefits as natural casings. Cebonat's natural casings, on the other hand, are 100% natural, offering an incomparable texture and flavor.
4- Underestimating the importance of size
The caliber of the casings is another crucial aspect to consider. Choosing an unsuitable caliber can compromise the manufacturing process and the final product. It is important to know your needs and select the caliber that best suits your recipe. At Cebonat, we offer a wide range of calibers to meet all your requirements.
5- Not taking into account the storage conditions
Finally, the storage conditions of the casings are often overlooked. Poorly stored casings can deteriorate rapidly, making them unusable. Be sure to follow the storage instructions, especially in terms of temperature and humidity. Cebonat provides you with casings with precise advice for optimal storage.
Choosing natural casings requires attention and knowledge. By avoiding these pitfalls, you ensure that you select quality casings that will make all the difference in your charcuterie. Trust Cebonat to guide you in this essential choice.
How to Store Natural Casings ?
Proper storage of natural casings is crucial to maintain their quality and durability. Primarily used for sausage making, natural casings are derived from animal sources such as pork, sheep, and beef. Due to their natural origin, they require specific storage conditions to preserve their unique properties. Cebonat, a specialist in natural casings, offers practical advice to ensure optimal storage of your products.
Methods for Storing Natural Casings
There are two primary methods for preserving natural casings: saturated brine and dry salted. These methods help maintain the freshness and quality of the casings while preventing spoilage.
1- Preserving Casings in Saturated Brine
Saturated brine is a highly concentrated salt solution that preserves natural casings through a dehydration process. By immersing the casings in this solution, the growth of microorganisms is inhibited while maintaining their flexibility. For optimal storage, it is recommended to keep the casings at a maximum temperature of 15°C (59°F). During transportation. The casings can withstand ambient temperatures, facilitating logistics.
2- How to Resalt Casings
[
]Practical Tips
To maximize the shelf life of your natural casings, consider the following additional recommendations:
* Handle casings with care: Avoid exposing them to extreme temperatures for prolonged periods.
* Rinse casings before use: This will remove excess salt or brine and restore their flexibility.
* Adhere to storage conditions: A cool, dry environment is essential for preserving their quality.
At Cebonat, we are committed to providing you with high-quality natural casings sourced from carefully selected suppliers. Our dedication to natural products and quality drives us to offer you impeccable products, along with tailored storage advice to meet your specific needs.
Welcome to Cebonat, your online store specializing in the sale of natural casings and quality spices. Today, we offer you an authentic recipe for homemade pâté en croûte, perfect for treating your guests to a homemade dish with unparalleled flavors.
Ingredients
- 450 g pork meat
- 550 g veal meat (or chicken or duck)
- 25 g Terrine de La Forêt
- 2 whole eggs
- 1 tablespoon cornstarch
Instructions for making a pâté en croûte
- Trim the pork and veal with a good boning knife
- Then chop these meats
- Mix all the meats by incorporating 25 g of Terrine de la Forêt diluted in the 2 eggs and the tablespoon of cornstarch
- Mix vigorously to obtain a homogeneous mixture.
- Prepare a puff pastry the day before.
- Roll out the puff pastry on a flat surface and arrange the meat lengthwise
- Close the puff pastry and place in a well-buttered mold.
- Place the pâté en croûte upside down in the mold, making sure that the pastry joints are at the bottom.
- Make two holes on the top of the dough to allow for evaporation during cooking.
- Cook at 140°C for a variable time depending on the size of your pâté. Prefer long cooking at a moderate temperature.
- At the end of cooking, when the internal temperature reaches 80°C, remove the pâté from the oven, brown it with an egg yolk and return it to the oven for 10 minutes at 180°C.
Even more pleasure with homemade pâté en croute!
To vary the pleasures, you can use our "pâté de campagne" spice and add 2 to 3 tablespoons of cognac or armagnac to your meat preparation. The most gourmets can incorporate a medallion of foie gras into the stuffing.
By following this recipe, you will obtain a delicious homemade pâté en croûte, ideal for a tasting with friends or family. Do not hesitate to explore our shop to discover our natural casings and quality spices, and to share your creations with us on social networks!
Enjoy!
How to Make Homemade Dry Sausage
Making dry sausage and dry sausage at home is an art that combines tradition, patience, and passion. Starting with simple ingredients, like the Toulouse sausage recipe, you can create delicious and healthy sausages.
To get started, you will need quality ingredients: pork belly and shoulder, salt, pepper, and, most importantly, natural casings. Preparing the casings is a crucial step; after being desalted in cold water, they should be soaked in warm water to become supple.
Once you have chopped your meat and weighed your spices, stuff everything into the prepared casings. The stuffing should be very tight to avoid air pockets, but if you find any, pierce them gently with a sausage pricker.
The drying stage is influenced by your climate. If you live in a dry area, the process is straightforward. In more humid areas, pre-drying may be necessary to ensure optimal drying.
How to succeed in drying dry sausage? It's easy, just follow the guide!
Drying: Place the sausages in a warm and humid environment (ideally between 20°C and 22°C with a humidity of 80-90%) for 24 to 48 hours. This step promotes the development of a protective outer layer.
Drying: Transfer the sausages to a cool, well-ventilated place to dry for several weeks (3 to 10 weeks depending on the size of the casing).
Creating your own charcuterie offers incomparable satisfaction. By following these tips, even beginners can make delicious dry sausage and dry sausage, while controlling the ingredients for a healthier option.
For those who want to embark on the adventure of homemade charcuterie, our full mix pack is the ideal tool to get started. Designed to produce between 5 and 8 kg of dry sausage or dry sausage, this kit contains everything you need, except for the meat. You will find 9 meters of pork casings for dry sausage or 20 meters for dry sausage, as well as a 200g tub of our complete spice mix, specially prepared to ensure a rich and authentic flavor to your creations. Perfect for appetizers, this pack will allow you to savor the fruits of your labor with pride.
Natural casings: what are they and how are they made?
Natural casings, used in the production of sausages and other charcuterie, mainly come from the intestines of pigs, sheep, and beef. At Cebonat, we make a point of honour of selecting superior quality natural casings, thus guaranteeing the authenticity and taste of your preparations.
The manufacturing process of natural casings
The manufacturing of natural casings is an art that requires precision and know-how. Each step of the process is carried out with the utmost care to guarantee the quality and safety of the product.
After a clever selection, the casings are carefully scraped to remove any impurities. This first step is crucial and requires a high level of skill and expertise.
Once cleaned, the casings are then selected to sort the different diameters (the caliber), the mechanical strengths, and the degree of porosity (the quality). They will then be measured in hanks, bundles, etc. and then used for their final use (put in untangled brine pots, piped on hard or soft tubes or simply packed dry salted in bags).
CEBONAT only offers you top-of-the-range 1st Choice (IA Quality) or AAB casings for sheep casings.
The casings are then salted and/or placed in a saline solution: brine, an essential step for their preservation. This process is not only a guarantee of food safety, but also contributes to the distinctive texture and taste of sausages made with these casings.
Our sheep casings 22/24 DEXTRA QUALITY are perfect for thin sausages such as chipolatas and merguez, offering excellent resistance and very long lengths for maximum yield. The casings in pots or on pipes are ready to use after only 15 minutes of express soaking, saving you valuable time in your manufacturing process.
For people who do prefer thicker sausages our hog casings 30/32 Pork Casings are ideal for Toulouse sausage, blood sausage, and many others.
Supplied in a reusable airtight food box, they guarantee irreproachable quality for all your preparations.
And for those who wants to specialize in dry sausage, the Beef middles 50/55 are the choice per excellence . They are of the highest 1st quality and are ideal for making homemade dry sausage, garlic sausage, cervelas, and more, without holes and well degreased for superior quality.
If you are curious to learn how to choose the best casings for your sausages, we invite you to consult our dedicated article: How to choose the best sausage casings
Comment rendre une viande plus tendre avec une marinade ?
La clé pour une viande juteuse et tendre réside souvent dans la préparation. Une bonne marinade, enrichie d'épices de qualité, peut transformer même les coupes les plus robustes en délices fondants. Chez Cebonat, nous comprenons l'importance des ingrédients naturels pour rehausser les saveurs sans masquer la qualité de votre viande.
Notre gamme de produits pour marinades et grillades s'enrichit de nouveautés exquises, conçues pour éveiller vos papilles et magnifier vos préparations culinaires.
Mélange d'Épices pour Marinades et Grill Thym Citron
Découvrez le Mélange d'Épices pour Marinades et Grill Thym Citron, une harmonie parfaite entre la fraîcheur du thym et l'acidité du citron, sans allergènes ni conservateurs. Idéal pour mariner ou saupoudrer sur vos poissons, crevettes, viandes blanches et volailles, ce mélange vous promet une expérience gustative légère et raffinée. Ajoutez-y un peu d'ail en poudre ou du poivre pour rehausser les saveurs selon vos goûts. Disponible en sachets fraîcheur individuels re-soudables de 200gr, nos épices haut de gamme garantissent une qualité et une fraîcheur inégalées.
Délicieux Mélange Complet d'Épices Grill Mexicain
Égayez vos grillades avec le Délicieux Mélange Complet d'Épices Grill Mexicain, un assortiment savoureux de paprika, poivron et oignons, rehaussé d'une touche unique Cebonat. Doux et rond, ce mélange séduira petits et grands, sans piquer. Parfait pour une marinade ou un saupoudrage avant de passer au grill, il est présenté dans un sachet fraîcheur re-soudable, pour une conservation optimale.
Mélange Complet d'Épices pour Marinade Viandes Rouges
Le Mélange Complet d'Épices pour Marinade Viandes Rouges transformera vos kebabs, viandes rouges et magrets de canard en chefs-d'œuvre culinaires. Ce mélange relevé, à base d'herbes, d'oignons et d'autres épices soigneusement sélectionnées, est parfait pour une marinade ou un saupoudrage direct. Il vous est proposé dans un conditionnement pratique pour préserver sa fraîcheur et son intensité.
Pinceau à Marinade 40cm
Pour une application parfaite de vos marinades, découvrez notre Pinceau à Marinade de 40cm. Pratique et sûr, avec son manche en ABS et ses poils en silicone, il vous permet d'étaler uniformément vos marinades sans risque de brûlures. En bonus, ce pinceau vous est offert pour tout achat d'un assortiment de 1kg d'épices à marinade chez Cebonat. Résistant jusqu'à 100°C, il est également compatible avec le lave-vaisselle pour un nettoyage facile.
Les secrets d'une marinade parfaite
Pour une marinade réussie, l'équilibre est essentiel. L'acidité, provenant d'ingrédients comme le citron ou le vinaigre, commence le processus d'attendrissement. Les épices, quant à elles, infusent la viande de saveurs qui complimenteront votre plat final. Chez Cebonat, chaque épice est sélectionnée pour sa fraîcheur et son authenticité, garantissant un résultat qui ravira vos papilles.
Pour plus de conseils sur la préparation de vos viandes et l'utilisation optimale des épices, visitez notre blog et découvrez un monde de saveurs.
How to Make Your Own Homemade Charcuterie with Cebonat
Discover the pleasure of making your own charcuterie at home with Cebonat. We guide you through the essential steps, using high-quality natural casings and selected spices to guarantee a tasty and authentic result.
Choosing the Right Casings
The selection of casings is a fundamental aspect of making homemade charcuterie. At Cebonat, we offer a variety of premium natural casings, including sheep casings, hog casings, beef casings, and horse casings, each suited to specific types of sausages, salamis, and charcuterie.
Sheep casings are perfect for thin sausages such as mild chipolatas, spicy merguez, and frankfurters, offering a delicate texture and a fine taste. Hog casings, on the other hand, are ideal for a wider variety of sausages, ranging from Toulouse sausages, white or black pudding to tasty salamis, thanks to their versatility and robustness. For preparations requiring a more resistant casing, such as certain dry or cooked salamis, beef casings are essential, known for their strength and ability to retain aromas. You can also easily make beautiful and tasty andouille with horse casings.
Choosing high-quality casings from a professional like Cebonat ensures natural products, free from chemical or artificial treatments. We take care to select, calibrate, and prepare our casings with the utmost care, guaranteeing their taste qualities and natural integrity. This rigor in the choice and preparation of casings makes all the difference in the final result of your homemade charcuterie.
By choosing Cebonat, you benefit not only from the highest quality casings but also from expert advice to select the most suitable casing for each type of sausage. Our commitment to excellence ensures an authentic and successful culinary experience every time.
The Composition and Use of Spices
Cebonat excels not only in supplying natural casings but also in creating unique spice blends to enhance your homemade charcuterie. Discover our complete blends for pâtés and stuffings, designed to bring a delicious and authentic touch to your culinary creations.
Spice Blend for Country Pâtés and Liver Mousses
This blend of aromatic spices, without nitrites and with salt, is perfect for flavoring your country pâtés and liver mousses. Sold in various quantities, it is packaged in resealable freshness sachets for optimal use. With only 25g per kg of mixture, this blend enriches your pâtés at a very economical cost.
Key ingredients: Salt, dextrose, dried vegetables (garlic, shallot, onion), spices, monosodium glutamate, cochineal color.
This nitrite-free blend is ideal for creating a flavorful liver mousse. To prepare, combine 25g of our spice mix with 500g of poultry liver (or pork liver) and 500g of pork fatback. Add 2 whole eggs and a generous tablespoon of cornstarch (or directly 10g of our Supreme Binder).
For a more customized flavor, consider adding garlic granules and/or chopped shallot. Blend the mixture until it reaches a smooth consistency. Then, cook it over low heat. Allow it to cool completely and refrigerate overnight before serving.
Spice Blend for Wild Boar and Venison Pâtés
Specially designed for game pâtés such as wild boar and venison, this blend offers a harmony of deep and rustic flavors. Available in trays adapted to different quantities of preparation, it guarantees freshness and an exquisite taste to your pâtés.
Key Ingredients: Salt, dextrose, dried vegetables (garlic, shallot, onion), spices, monosodium glutamate, cochineal.
Perfect for a rich and flavorful wild boar pâté. Combine 25g of the spice blend with 700g of minced wild boar and 300g of pork belly or pork collar. Add 2 whole eggs and a generous tablespoon of cornstarch (or 10g of our Supreme Binder). You can enhance the flavor with a splash of Armagnac. Place in a terrine and cook in a bain-marie (water bath) for approximately 1 hour and 30 minutes at 160°C (320°F).
Complete Kit for Deliciously Garlicky Stuffing
This complete kit is your ally for making exceptional stuffings, ideal for stuffed tomatoes, fresh sausages like Toulouse or Chipolata, and even garlic sausage. It includes a spice blend for natural sausage, fine garlic granules, organic Provençal herbs, and parsley flakes, offering incomparable flexibility and richness of flavor.
Tips and Tricks
Discover all our tips for successful homemade charcuterie. From storing casings to choosing the best spices, Cebonat is your ideal partner for a rewarding culinary experience.
Les Bienfaits pour la Santé des Épices de Cebonat
Les épices sont un trésor de bienfaits pour la santé. Chez Cebonat, nous proposons une gamme d'épices sans allergènes et sans nitrites pour vos saucisses sèches, pâtés de gibier et merguez, qui sont non seulement savoureuses mais aussi bénéfiques pour votre santé.
Épices pour Saucisses Sèches : Un Mélange Sain et Savoureux
Notre mélange complet d'épices pour saucisses sèches est conçu pour rehausser le goût de vos charcuteries maison sans l'utilisation de colorants ou d'allergènes. Composé de sel non iodé, sirop de glucose, épices naturelles, et stabilisants, ce mélange permet de créer des saucisses sèches et saucissons secs maison avec une saveur authentique. L'absence de colorants assure une couleur naturelle à vos charcuteries, tandis que les antioxydants comme l'E300 préservent leur fraîcheur et leurs bienfaits nutritionnels.
La composition unique de notre mélange d'épices favorise non seulement un goût exceptionnel mais contribue également à une alimentation saine. Le sel non iodé est choisi pour son absence d'additifs, fournissant un assaisonnement naturel sans impacter négativement la santé. De plus, le sirop de glucose dans notre mélange ajoute une touche de douceur naturelle sans les effets négatifs des sucres raffinés.
Les épices naturelles sélectionnées dans notre mélange apportent non seulement des saveurs riches et variées, mais possèdent également des propriétés bénéfiques pour la santé. Des études ont montré que certaines épices peuvent avoir des effets anti-inflammatoires, antioxydants, et même antimicrobiens. Ces épices contribuent à la création de saucisses sèches non seulement délicieuses mais également bénéfiques pour le bien-être général.
En outre, l'utilisation de stabilisants comme l'E450 et l'E451 dans notre mélange garantit la qualité et la sécurité des saucisses sèches. Ces stabilisants aident à maintenir la texture et la cohérence des saucisses pendant le processus de séchage. Ils jouent un rôle crucial dans la préservation de la qualité des protéines et des graisses dans la viande, garantissant que chaque bouchée de saucisse sèche est aussi bonne que la première.
Enfin, l'absence de colorants artificiels dans notre mélange d'épices est une caractéristique clé pour ceux qui cherchent à éviter les additifs inutiles dans leur alimentation. En choisissant notre mélange d'épices pour vos saucisses sèches, vous optez pour une option plus naturelle et saine, sans compromettre le goût ou la qualité de vos charcuteries maison.
Les Épices pour Pâtés de Gibier : Riches en Saveurs et Bienfaits
Le mélange d'épices pour pâtés de gibier de Cebonat, sans nitrites, est idéal pour une alimentation saine. Il contient des légumes séchés (aïl, échalote, oignon), épices naturelles, et un exhausteur de goût pour enrichir vos pâtés de sanglier ou de chevreuil. Cette composition riche en goût et en nutriments apporte une dimension supplémentaire à vos préparations, tout en soutenant une bonne santé grâce à ses ingrédients naturels.
Ce mélange d'épices est conçu pour offrir un équilibre parfait entre saveur et bien-être. Les légumes séchés comme l'aïl, l'échalote et l'oignon apportent non seulement un goût profond et riche, mais sont également connus pour leurs nombreux bienfaits pour la santé. L'aïl, par exemple, est réputé pour ses propriétés antibactériennes et antioxydantes, tandis que l'échalote et l'oignon offrent des composés soufrés bénéfiques pour le cœur.
La présence de sel et d'exhausteur de goût dans le mélange d'épices assure que chaque bouchée de votre pâté de gibier est délicieusement assaisonnée. Tandis que le sel joue un rôle crucial dans la conservation et l'amélioration du goût, l'exhausteur de goût, comme le glutamate monosodique, rehausse les saveurs naturelles des ingrédients, créant une expérience gustative riche et satisfaisante.
Les épices naturelles incluses dans le mélange ont été soigneusement sélectionnées non seulement pour leur goût exceptionnel, mais aussi pour leurs propriétés antioxydantes et anti-inflammatoires. Ces épices ajoutent une complexité de saveur à vos pâtés de gibier, tout en apportant des avantages pour la santé, tels que la réduction du risque de maladies chroniques et l'amélioration de la digestion.
Enfin, l'absence de nitrites dans notre mélange d'épices est une décision délibérée pour promouvoir une alimentation plus saine. Les nitrites sont souvent utilisés dans les produits de charcuterie pour leur couleur et leur conservation, mais ils peuvent être source de préoccupations pour la santé. En choisissant notre mélange d'épices sans nitrites pour vos pâtés de gibier, vous faites un choix conscient pour le bien-être de votre famille, sans sacrifier le goût ou la qualité.
Merguez Tradition d'Orient : Un Mélange Épicé et Bienfaisant
Notre mélange d'épices pour Merguez Tradition d'Orient est parfait pour ceux qui cherchent à combiner saveur et santé. Sans allergènes et modérément épicé, il convient à tous les palais. Ce mélange offre un goût inimitable et fabuleusement épicé pour vos merguez, tout en préservant les bienfaits naturels des épices utilisées. Pour ceux qui préfèrent une saveur plus relevée, l'ajout de notre piment extra fort est une option disponible.
Ce mélange exclusif de Cebonat est une fusion de traditions et de modernité. Les épices soigneusement sélectionnées apportent non seulement une saveur riche et authentique, mais elles sont également chargées de propriétés bénéfiques pour la santé. Les ingrédients comme le piment, utilisé avec modération dans notre mélange, sont connus pour leurs effets stimulants sur la circulation sanguine et le métabolisme.
En plus de leur contribution gustative, ces épices jouent un rôle important dans la digestion. Elles facilitent le processus digestif et peuvent aider à réduire les problèmes gastro-intestinaux. Leur nature modérément épicée garantit que ces bienfaits sont accessibles sans être accablants, même pour ceux qui ne sont pas habitués aux saveurs fortes.
Notre mélange d'épices pour merguez est également dépourvu de nitrites et d'allergènes, ce qui le rend adapté à un large éventail de régimes alimentaires et préférences. Cette absence d'additifs controversés et d'allergènes rend nos merguez non seulement délicieuses, mais aussi un choix plus sain pour vos barbecues et repas familiaux.
Enfin, pour les amateurs de saveurs plus intenses, notre piment extra fort disponible en option permet de personnaliser le niveau de piquant selon vos goûts. Cette flexibilité fait de notre mélange d'épices pour merguez un choix idéal pour explorer et apprécier la richesse des saveurs traditionnelles du moyen Orient, tout en profitant des bienfaits pour la santé des épices naturelles.
Natural vs. Artificial Casings: Why Tradition Often Prevails
The art of sausage-making, whether it’s merguez, dry sausages, or chorizo, often comes down to one crucial choice: the casing. Do natural casings always have an advantage over artificial ones? With our expertise at Cebonat, discover why so many connoisseurs trust natural casings.
The Role of Casings in Sausage Making
Casings play a crucial role in sausage making. More than just a container, casings influence texture, flavor, and even shelf life. When it comes to these qualities, natural casings often stand out.
The Origins of Casings
Natural casings, a heritage from our ancestors, come from animal intestines, such as pork, sheep, and cattle. After meticulous cleaning, they are preserved in salt or brine. They are at the heart of many culinary traditions around the world. In contrast, artificial casings, while practical, are a modern solution that doesn’t always capture the essence of tradition.
The Choice of Casings: A Preference for Tradition
Many butchers, loyal to tradition, turn to natural casings. Praised not only for their authentic flavor but also for allowing sausages to “breathe,” they’re especially preferred for sausages like dry sausages. Although artificial casings have their place, they’re often reserved for mass production or specific needs.
Each Casing Has Its Place
At Cebonat, we value quality. For an authentic experience, natural casings often hold the advantage. Your choice will reflect your needs and preferences.
Natural Casings: The Choice of Tradition
Natural casings are favored by many butchers for a reason: they offer an unmatched experience. Flavor, texture, crispness during cooking—all these make natural casings the ideal choice for those seeking quality.
Natural casings come from animal intestines, such as pork (pork casings), sheep (sheep casings), and cattle (beef casings). These casings are cleaned, treated, often with salt and/or brine, and then prepared for sausage making.
Their primary advantage is their authentic flavor and texture. Indeed, during cooking, they provide an incomparable taste and a crispy texture to sausages. Charcuterie enthusiasts often prefer them for these reasons.
The Traditional Preparation of Natural Casings
The preparation of natural casings is an ancient art, passed down through generations. After animal slaughter, intestines are carefully removed, scraped, washed, and repeatedly calibrated to remove any residue. After measurement (packed or bundled), they are then soaked in a saline solution to preserve and soften them, or drained and preserved in dry salt.
Environmental Respect
Using natural casings is also an environmentally respectful approach. By utilizing all parts of the animal, waste is minimized, contributing to a more sustainable and eco-friendly practice.
Variety and Flexibility in Production
Natural casings offer a wide range of sizes and diameters, allowing butchers to produce different types of sausages, from fine chipolatas to larger dry sausages. Furthermore, their natural elasticity provides better hold during stuffing, ensuring well-formed sausages.
Cultural and Regional Considerations
In many cultures worldwide, the use of natural casings is not only a tradition but also a sign of quality and authenticity. In some regions, festivities are even organized around sausage making, where choosing natural casings is crucial for preserving the authenticity of traditional recipes.
Tips for Handling Natural Casings
If you decide to use natural casings for your sausages, it’s essential to handle them carefully. Store them in a cool place and rinse with cold water before use. When making sausages, take the time to moisten them with warm water to facilitate stuffing and prevent tearing.
Artificial Casings: A Modern Alternative
Artificial casings, while practical, are often a second choice for those seeking authenticity. However, they offer some advantages such as uniformity and ease of use.
Unlike natural casings, artificial casings are made from synthetic or processed materials. Several types exist: collagen casings, cellulose casings, polyamide casings, and vegetable casings. They’re often chosen for ease of use and uniformity.
While these casings don’t impart the characteristic taste of natural casings, they offer excellent hold during cooking and are ideal for those looking for sausages with uniform diameters, like one-meter sausages.
Types of Artificial Casings and Their Specificities
As mentioned, several types of artificial casings exist. Collagen casings (edible) are derived from animal proteins and are particularly appreciated for their strength and elasticity. They’re also valued for their translucent appearance, which gives sausages an attractive look.
Cellulose casings (inedible), on the other hand, are made from processed plant fibers. They’re often used for sausages that require casings to be easily removed after cooking, like some types of Frankfurt sausages.
Polyamide casings (inedible), a type of plastic material, are mainly used in the production of cooked sausages.
Finally, vegetable casings (edible) are made from plant-based materials. These casings are an ideal alternative for manufacturers who want to offer 100% vegetarian or vegan products.
Production Advantages
One of the main advantages of artificial casings is the consistency they offer in production. They enable fast and efficient production, ideal for industrial-scale manufacturing. Additionally, they present fewer breakage risks, ensuring minimal loss during the manufacturing process.
Economic Aspects
On an economic level, artificial casings can often be less expensive than their natural counterparts, especially in large quantities. This allows manufacturers to offer sausages at more competitive prices while maintaining certain quality standards.
Tips for Using Artificial Casings
When using artificial casings, it’s essential to follow the manufacturer’s instructions to ensure proper handling. For instance, some casings may require prior soaking, while others can be used directly. Additionally, depending on the casing type, it may be necessary to adjust cooking time and temperature for optimal results.
The Preference for Natural
While the choice between natural and artificial casings depends on your needs, natural casings often stand out for true sausage lovers. For an authentic, flavor-rich experience, natural is frequently the preferred option.
Cebonat offers a wide range of casings and spices, including spices for merguez, chipolatas, dry sausages, and chorizo to ensure the success of all your preparations. Don’t forget to check out our selection of homemade merguez spices for unparalleled flavor!
Whether you choose to buy sausage casings in supermarkets, from specialized retailers, or online, make sure to select quality products to achieve the best sausages possible.
Quels sont les meilleurs mélanges d'épices pour différents types de saucisses ?
La fabrication de saucisses est un art délicat, combinant boyaux, viandes et épices pour créer une symphonie de saveurs. Cebonat, expert en boyaux pour saucisse et épices, vous guide à travers ce monde savoureux en révélant les meilleurs mélanges d'épices pour chaque type de saucisse.
Épices pour Saucisson Sec ou Saucisse Sèche : Un Voyage Aromatique
La confection de saucissons secs ou de saucisses sèches est un art culinaire qui requiert des ingrédients de qualité. Le mélange d'épices de chez Cebonat est idéal pour ceux qui souhaitent se lancer dans la fabrication de ces délices à la maison. Sans colorant et sans allergène, ce mélange aromatique rend le processus de fabrication simple et accessible à tous, sans besoin d'étuve ni de séchoir !
Avec le mélange complet d'épices Cebonat, vous n'avez qu'à hacher la viande, incorporer les épices, embosser sous boyau naturel et laisser sécher. En quelques jours pour une petite saucisse sèche et en deux mois pour un saucisson, vous pouvez déguster vos créations ! De plus, ce mélange vous permet de fabriquer environ 5kgs de saucissons ou saucisses sèches avec une barquette, et jusqu'à 25kgs par poche de 1kg.
Ce mélange est constitué d'ingrédients choisis pour leurs qualités gustatives et conservatrices, tels que le sel non iodé, le sirop de glucose, diverses épices, et l'huile végétale de tournesol. Et même sans colorant, garantissant une couleur légèrement pâle, le goût n'en est pas affecté.
Pour ceux qui aiment expérimenter, ce mélange sert de base parfaite. Vous pouvez personnaliser vos saucissons en ajoutant du poivre concassé, du mélange 5 baies, du fromage, des noisettes, ou tout autre ingrédient de votre choix. Mais pour commencer, un premier test avec notre délicieux mélange d'épices seul est recommandé!
Le mélange est conditionné en poches de 1kg dans son sachet fraîcheur re-soudable pour préserver sa fraîcheur dans le temps. Et pour ceux qui préfèrent les produits biologiques, une version bio est également disponible.
Explorez dès maintenant ce mélange complet d'épices et débutez votre aventure dans la fabrication de saucisses sèches ou de saucissons secs maison !
Chorizo Supérieur : Une Explosion de Saveurs
Le chorizo, un incontournable de la gastronomie espagnole, se distingue par sa saveur piquante et fumée. Le Mélange complet ÉPICES pour CHORIZO SUPÉRIEUR de Cebonat est l'allié idéal pour concocter chez vous un chorizo de qualité supérieure, qu'il soit sec ou frais. Ce mélange, sans allergène, est parfaitement équilibré pour offrir à votre chorizo un goût inimitable.
Adapté pour différentes viandes telles que le porc, le bœuf et le gibier, ce mélange réussit à satisfaire les palais les plus exigeants avec sa recette améliorée. Pour ceux qui souhaitent découvrir ce condiment savoureux, il est temps de déguster ce chorizo de qualité supérieure!
Le conditionnement est pratique, disponible en sachets fraîcheur re-soudables et en barquettes, permettant de préparer jusqu'à 5 kgs de saucisses. Pour ceux qui préfèrent le biologique, une version bio est également disponible. Et pour les amateurs de sensations fortes, il est possible d'ajouter à la recette notre piment extra fort pour un chorizo encore plus relevé.
Les ingrédients comprennent des épices et plantes aromatiques, du sel non iodé, du sirop de glucose, du dextrose, des arômes naturels, de l'acide ascorbique comme antioxydant et du salpêtre comme conservateur. Il est à noter que la dose d'emploi varie en fonction du type de chorizo préparé, étant de 90 gr/kg de mêlée pour le chorizo en saucisse saucisson sec et de 70 grs seulement pour le chorizo frais.
Pour les passionnés de la cuisine espagnole et les gourmets souhaitant intégrer le chorizo dans leurs plats cuisinés comme la paella, ou simplement pour le griller à la plancha ou à la poêle, le mélange d'épices pour chorizo supérieur de Cebonat est le choix par excellence pour un résultat gustatif optimal.
Commencez votre aventure culinaire espagnole avec les épices Cebonat et redécouvrez le vrai goût du chorizo!
Explorez la gamme complète de boyaux et épices Cebonat et commencez votre voyage gastronomique dès aujourd'hui !
Selecting Quality Sausage Casings to Suit Your Needs
Choosing the right sausage casing can make all the difference in preparing your homemade charcuterie. In this article, we’ll help you understand the differences between pork, sheep, beef, and horse casings, along with other important considerations for selecting the best casings for your needs.
Pork Casings
Pork casings (small intestine, called "menus") are among the most popular for making sausages. These casings are often used for sausages like Toulouse, black puddings, white puddings, Figatelli (Ø 26-36), dry sausages, and Italian sausages (Ø 36-45). Known for their strength and elasticity, pork casings are easy to work with. Pork and sow casings come in multiple calibers, offering a wide variety of sausage sizes.
Large pork casings (large intestine) are more suited for making dry sausages (dry sausage, Landes blood sausage, country blood sausage) for bung, Lorraine-style sausages and liver sausages for fuseau, and Morteau-style sausages and andouillettes for chitterlings.
Pork casings are also recognized for their natural texture and ability to retain spices and flavors well. They’re highly valued by traditional sausage lovers for their unmatched crunch. Furthermore, pork casings are easy to find, especially from Cebonat, your trusted source for sausage casings.
Sheep Casings
Sheep casings are most commonly used for smaller sausages like chipolatas, merguez, knacks, and Frankfurt sausages.
They are typically finer and more delicate than pork casings, which can make sausage making a bit more challenging for beginners. However, their delicate nature offers a mouthfeel that many enjoy.
Their smaller diameter makes them ideal for producing smaller sausages, perfect for barbecues or as appetizers. Sheep casings are also popular for making regional specialties. They’re available in several calibers (Ø 18 to 28) at Cebonat.
Beef Casings
Beef casings are typically used for larger sausages, such as dry sausages, cooking sausages, garlic sausages, and other types of straight sausages (beef bung Ø 50-65) or curved sausages (small intestine Ø 34-48). They are larger and sturdier than pork or sheep casings.
Beef casings are known for their durability, making them ideal for charcuterie that requires long drying or cooking times. Their generous size is perfect for creating large sausages and sausages meant for group gatherings or extended storage.
Horse casings are primarily dedicated to making andouille.
Beef and horse casings also offer a unique texture with a distinct chewiness that adds an extra dimension to your charcuterie. You can find them at Cebonat in various sizes, tailored to your needs.
Conclusion
Whether you’re a charcuterie enthusiast or a professional, choosing the right casing can significantly influence the taste, texture, and appearance of your sausages. At Cebonat, we proudly offer a wide selection of pork, sheep, and beef casings to help you create the perfect sausage. Don’t hesitate to contact us for more information on our products and services.