So, what are hog casings? Simply put, they’re the intestines of pigs, prepared and used as sausage casings. I know, it might sound a little…rustic. But, they’re absolutely essential for making traditional sausages.
Hog casings are what give sausage its shape, that distinctive “snap” when you bite into it, and a whole lot of its flavor. Without them, you just have seasoned ground meat.
Different sizes and preparations of hog casings are used to create all sorts of sausages, from breakfast links to bratwurst. We’ll cover the different types and what they’re best for.
What are hog casings?
If you’re a sausage aficionado, you’ve probably heard the term “hog casings.” But what exactly are they?
Hog casings are the outer layers used to make many types of sausages. They’re derived from the small intestine of a pig. But don’t worry, they aren’t just pulled from the animal and used as-is. The intestines go through a rigorous cleaning and scraping process to prepare them for use as sausage casings.
The processing may include salting or drying to preserve the casings until they’re ready to be used.
Hog casings are primarily made of collagen, a naturally occurring protein. They’re prized for their permeability, which allows smoke to infuse the sausage during cooking, adding to the flavor. They also provide that characteristic “snap” when you bite into a sausage.
Types of hog casings
Hog casings come in a few different varieties, based on size, preparation, and even where they originated.
Size and diameter
Hog casings come in a range of sizes to suit different types of sausages. Thicker sausages like bratwurst call for larger casings, while breakfast sausage or chorizo need a smaller diameter.
Preparation and treatment
Hog casings are treated and prepared in a few different ways:
- Salted hog casings are preserved in salt, so you’ll need to soak them before using them.
- Pre-tubed hog casings are mounted on a tube to make the stuffing process easier.
- Dry hog casings have been dried to extend their shelf life.
Origin
Believe it or not, hog casings can vary a bit in size and quality, based on where the pig was raised and how the casings were processed. Most commercially available hog casings come from China, but it’s possible to source them from other countries, as well.
What are hog casings used for?
If you’re a sausage aficionado, you’ve almost certainly eaten sausages made using hog casings. Here are some of the main uses for them:
Traditional sausage making
Hog casings have long been used in the making of fresh sausages such as bratwurst, Italian sausage, and chorizo. Casings play a key role in the sausage’s final texture and flavor.
For example, they give sausages that characteristic “snap” when you bite into them. They also allow smoke to penetrate the sausage as it’s being cooked.
Sausage examples
Here are a few of the best-known sausages that rely on hog casings:
- Bratwurst. Hog casings are often used for bratwurst because of their ideal size and ability to hold moisture.
- Italian sausage. Sausage makers often prefer hog casings because they contribute to the sausage’s natural look and feel.
- Chorizo. Because they’re permeable, hog casings allow the sausage to absorb the smoky flavors it’s infused with during the cooking process.
Cultural significance
Hog casings are essential to many traditional sausage recipes in European and Latin American cuisine. For example, in Germany, “Bratwurst” is often made using hog casings. Certain varieties of Argentinian chorizo also use hog casings.
What are the advantages and disadvantages of hog casings?
As with any product, there are upsides and downsides to using hog casings for sausage making.
Advantages
- Natural product. If you’re looking for a natural alternative to synthetic casings, hog casings may be right for you.
- Permeability. Hog casings allow smoke to penetrate the meat, infusing it with flavor.
- “Snap.” Many sausage aficionados prefer hog casings because they provide a satisfying “snap” when you bite into the finished product.
Disadvantages
- Preparation. Hog casings require soaking and careful handling before you can use them.
- Variations. As a natural product, the size and strength of hog casings can vary.
- Availability. Depending on where you live, hog casings may be harder to find than collagen or cellulose casings.
How to use hog casings
Okay, you’ve got your hog casings. Now what? Here’s a quick rundown:
Preparation
First, you’ll need to soak the casings in water. This washes off the salt they’re packed in and helps them get their elasticity back. Give them a good rinse, too.
Stuffing
This part can be a little tricky at first. Carefully slide the casing onto the stuffing tube of your sausage maker. Be gentle – you don’t want to tear them.
Tying and Linking
Once the casing is filled with your sausage mixture, twist it at regular intervals to create individual sausages. You can tie them off with butcher’s twine if you want to be extra secure. Now you’re ready to cook!
Wrapping Up
Hog casings are a natural and essential part of traditional sausage making. Without them, it wouldn’t be possible to create many of the world’s most beloved sausages.
They’re vital to achieving the right flavor and texture, and they contribute significantly to the overall quality and unique characteristics of different kinds of sausage.
As more and more people become interested in making sausages the old-fashioned way, using natural products and time-honored techniques, hog casings will continue to be an indispensable ingredient for home cooks and professional chefs alike.