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Title: Everything You Need to Know About Sheep Casings
Sheep casings are natural sausage casings made from the small intestines of sheep. They are widely used in the food industry for the production of a variety of different sausages. In this article, we will discuss the different types of sheep casings, their properties, and how to use them to make the perfect sausage.
Sheep casings come in two main types: salted and fresh. Salted sheep casings are the most commonly used type, as they have a longer shelf life and can be stored for up to one year. Fresh casings, on the other hand, have a short shelf life and need to be used within one week of being slaughtered. Salted sheep casings are available in different sizes, ranging from 16mm to 32mm. The size of the casing will depend on the type of sausage being produced, with smaller casings being used for breakfast sausages and larger casings for bratwursts and hot dogs.
Sheep casings have a number of properties that make them ideal for use in sausage production. Firstly, they are strong and elastic, which means that they can be stuffed with a variety of different fillings without breaking. They also have a natural curved shape, which makes them perfect for use in curved sausages such as salami. In addition, sheep casings have a natural flavor that enhances the taste of the sausage, and are also porous, which allows smoke and moisture to penetrate the casing and flavor the sausage.
To use sheep casings, it is important to first soak them in warm water for at least 30 minutes to remove any salt or debris. Once soaked, they can be threaded onto the stuffer tube of a sausage-making machine and filled with the desired filling. It is important to ensure that the casing is filled evenly and not overstuffed, as this can cause the casing to split during cooking. Once filled, the sausages can be twisted into links using a sausage linker or tied with string.
When it comes to storing sheep casings, it is important to keep them in a cool, dry place. Salted casings can be stored at room temperature for up to one year, while fresh casings should be stored in the refrigerator for up to one week. It is important to avoid freezing casings, as this can damage the structure of the casing and affect the quality of the sausage.
In conclusion, sheep casings are an important ingredient in the production of a wide range of sausages. They come in two main types – salted and fresh – and have a number of properties that make them ideal for use in sausage production. To use sheep casings, they must first be soaked in warm water, then threaded onto the stuffer tube of a sausage-making machine and filled with the desired filling. It is important to ensure that the casing is filled evenly and not overstuffed, and to store the casings in a cool, dry place. With these tips, you’ll be able to create the perfect sausage every time!
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