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.