Why are some sausage casings more crispy than others ?

The "snap" depends on the type of casing, the preparation, and the cooking method.

The famous "snap" you get in every bite—that satisfying little crunch—is no accident. With 100% natural casings, several factors come into play: the species (sheep, hog, beef), the diameter, the wall thickness, preparation before stuffing, and the cooking method. This educational guide explains why your sausages don't all have the same resistance to the bite and how to adjust your process to achieve the ideal texture.

1) Sheep, Pork, Beef: Naturally Different Textures
* Sheep Casing

      - Profile: Fine, delicate crunch with a thinner wall

      - Uses: Thin sausages, chipolatas, thin merguez

       - Note: Offers a clean snap; 20/22–24/26 calibers are highly valued

* Hog Casing

       - Profile: Balanced crunch with consistent elasticity

       - Uses: Grilled sausages, Toulouse, Bratwurst

       - Note: Very versatile (e.g., 30/32, 32/35, 34/36)

* Beef Casing

      - Profile: Pronounced crunch with a thicker wall

      - Uses: Salami, rosette, larger caliber products

      - Note: Ideal for drying or slow/smoked cooking

These differences are intrinsic to the natural product: each animal provides its own unique structure and elasticity. It's this living character—not artificiality—that creates a variety of sensations in the mouth.

2) Caliber and Thickness: The Direct Impact on the "Snap"

For the same caliber, a thicker wall generally offers a more noticeable crunch. Conversely, a thinner caliber provides a more discreet but cleaner "crack." The choice of diameter also affects how the casing holds up to cooking: the wider it is, the more heat must penetrate the core without excessively hardening the membrane.

       - Thin (sheep 20/22–24/26): Fine snap, ideal for quick cooking.

       - Medium (hog 30/32–34/36): Balanced crunch/tenderness, very versatile.

       - Large (beef 40+): Pronounced crunch, suitable for smoking/drying.

3) Preparation: Flexibility, Hydration, and Consistency

A well-prepared casing is one that "works" with you. Be sure to carefully rinse and rehydrate it according to recommendations (after desalting, use lukewarm water for a sufficient time). A flexible membrane tears less and maintains homogeneous elasticity, which is essential for a pleasant (not brittle) crunch.

      - Controlled Soaking: Aim for good flexibility without overdoing it.

      - Consistent Stuffing: Avoid over-pressure, which can harden and cause the casing to burst.

      - Degassing: Prick air bubbles for a smooth, even surface.

      - Resting (Blooming): Let the sausages relax in a cool place before cooking or smoking.

4) Cooking: Grilling, Smoking, Gentle Cooking… Not the Same Result

Cooking determines the final sensation: too hot, too fast, and the membrane will contract, harden, or burst. Cook too long without controlling humidity, and the casing becomes rubbery.

      - Grilling/Griddle: Sear gradually (medium heat, then hotter at the end) to brown the casing without making it tough.

      - Gentle Cooking/Poaching: Control the temperature (≈75–80 °C or 167-176°F) to preserve elasticity, then finish in a pan for the snap.

      - Smoking: Use a gradual temperature increase with controlled humidity. Smoke that is too hot and dry will harden the membrane.

5) Frequent Problems & Quick Fixes

      - Casing is too hard: Soak a little longer, start with less aggressive cooking, and finish with a short sear.

      - Casing that bursts: Re-evaluate stuffing pressure, prick air bubbles, and lower the heat during the first few minutes.

      - Snap is too subtle: Choose a casing caliber/species with a thicker wall (pork or beef), and finish with a quick sear in a pan or on the grill.

6) Choose Pro, Stay Natural: The Cebonat Philosophy

At Cebonat, our approach is simple: we provide high-quality natural casings from controlled supply chains, without artificial compromises. Are you looking for a fine crunch for chipolatas? A balanced one for family barbecues? Or a robust snap for smoked sausages? Choose sheep casings 22/24, hog casings 32/34, or beef casings 50/55 depending on the desired effect.

As for seasoning, we use carefully selected spices that respect the character of the casing and the meat—without masking the natural texture.

Workshop Tip: Record your settings (soaking time, pressure, temperatures). By standardizing your process, you can achieve a reproducible "snap" without sacrificing the authenticity of the natural casing.