Sausage Casings 204: Spice Lined Casings
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Sausage Casings 204: Spice Lined Casings
Attend this advanced level class from Meatgistics University by watching the video, reading the article and post any questions you have!
These casings are textile casings that are lined with spices and are designed in such a way that they will transfer to the outside of your sausage during the thermal processing portion of making your sausage. We say thermal processing and not cooking because the cooling phase of this is incredibly important to the proper transferring. If you follow our generic cooking and cooling process for summer sausage (slowly step up to 160° internal temp, and then either a 7-minute shower or a 15-minute ice bath) then the casing will peel off smoothly, leaving almost all of the spices on the outside of the sausage and very little still attached to the casings.
There are 4 different varieties of these casings Black Pepper Lined, Diablo Hot Lined, Pepper and Garlic, and Gyro Spice Lined casings. The Black Pepper gives a nice black pepper heat, the Diablo is red pepper, and the name shouldn’t scare anyone off, the black pepper and garlic is Jon’s favorite, and the Gyro is full of Mediterranean spices that will please any fan of that style of cooking!
No special preparation steps are required for these casings either. They are similar to collagen casings in that you take them out of the package, put them on the horn and you are ready to stuff.
Push as much of the casing as possible onto your stuffing tube to get the least possible voids in your sausage. crinkling the casing up is fine, you don’t want half of it hanging off of the stuffing tube. Doing that would cause voids in the bottom half of your sausage.
A regular hog ring will work fine for these sausages even though they are thicker. You might need to add two of the hog rings to firmly close it, but unlike |2-4-in-X-12-in-Mahogany-Fibrous-Summer-Sausage-Casings and other fibrous casings you are going to point the side with the hog rings up.
The black pepper variety of these casings come with a hanging loop and the others do not, a simple tie with some butchers twine will work to hang them from a smoke stick.
Shop waltonsinc.com for Specialty Casings
Shop waltonsinc.com for Summer Sausage Seasonings
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Jonathon Those casings remind me of sock monkeys!
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Jonathon Those casings remind me of sock monkeys!
HerbcoFood lol…I was thinking the same thing!
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Sausage Casings 204: Spice Lined Casings
Attend this advanced level class from Meatgistics University by watching the video, reading the article and post any questions you have!
These casings are textile casings that are lined with spices and are designed in such a way that they will transfer to the outside of your sausage during the thermal processing portion of making your sausage. We say thermal processing and not cooking because the cooling phase of this is incredibly important to the proper transferring. If you follow our generic cooking and cooling process for summer sausage (slowly step up to 160° internal temp, and then either a 7-minute shower or a 15-minute ice bath) then the casing will peel off smoothly, leaving almost all of the spices on the outside of the sausage and very little still attached to the casings.There are 4 different varieties of these casings Black Pepper Lined, Diablo Hot Lined, Pepper and Garlic, and Gyro Spice Lined casings. The Black Pepper gives a nice black pepper heat, the Diablo is red pepper, and the name shouldn’t scare anyone off, the black pepper and garlic is Jon’s favorite, and the Gyro is full of Mediterranean spices that will please any fan of that style of cooking!
No special preparation steps are required for these casings either. They are similar to collagen casings in that you take them out of the package, put them on the horn and you are ready to stuff.
Push as much of the casing as possible onto your stuffing tube to get the least possible voids in your sausage. crinkling the casing up is fine, you don’t want half of it hanging off of the stuffing tube. Doing that would cause voids in the bottom half of your sausage.
A regular hog ring will work fine for these sausages even though they are thicker. You might need to add two of the hog rings to firmly close it, but unlike |2-4-in-X-12-in-Mahogany-Fibrous-Summer-Sausage-Casings and other fibrous casings you are going to point the side with the hog rings up.
The black pepper variety of these casings come with a hanging loop and the others do not, a simple tie with some butchers twine will work to hang them from a smoke stick.
Shop waltonsinc.com for Specialty Casings
Shop waltonsinc.com for Summer Sausage Seasonings
Jonathon sounds like a must try.
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Sausage Casings 204: Spice Lined Casings
Attend this advanced level class from Meatgistics University by watching the video, reading the article and post any questions you have!
These casings are textile casings that are lined with spices and are designed in such a way that they will transfer to the outside of your sausage during the thermal processing portion of making your sausage. We say thermal processing and not cooking because the cooling phase of this is incredibly important to the proper transferring. If you follow our generic cooking and cooling process for summer sausage (slowly step up to 160° internal temp, and then either a 7-minute shower or a 15-minute ice bath) then the casing will peel off smoothly, leaving almost all of the spices on the outside of the sausage and very little still attached to the casings.There are 4 different varieties of these casings Black Pepper Lined, Diablo Hot Lined, Pepper and Garlic, and Gyro Spice Lined casings. The Black Pepper gives a nice black pepper heat, the Diablo is red pepper, and the name shouldn’t scare anyone off, the black pepper and garlic is Jon’s favorite, and the Gyro is full of Mediterranean spices that will please any fan of that style of cooking!
No special preparation steps are required for these casings either. They are similar to collagen casings in that you take them out of the package, put them on the horn and you are ready to stuff.
Push as much of the casing as possible onto your stuffing tube to get the least possible voids in your sausage. crinkling the casing up is fine, you don’t want half of it hanging off of the stuffing tube. Doing that would cause voids in the bottom half of your sausage.
A regular hog ring will work fine for these sausages even though they are thicker. You might need to add two of the hog rings to firmly close it, but unlike |2-4-in-X-12-in-Mahogany-Fibrous-Summer-Sausage-Casings and other fibrous casings you are going to point the side with the hog rings up.
The black pepper variety of these casings come with a hanging loop and the others do not, a simple tie with some butchers twine will work to hang them from a smoke stick.
Shop waltonsinc.com for Specialty Casings
Shop waltonsinc.com for Summer Sausage Seasonings
Jonathon
What about a Sous Vide finish on these? Looks interesting. -
PapaSop that is a great question
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PapaSop It IS a good question, I dont have an answer to that yet…my natural inclination is that it will not work, however, I sort of thought that the ice bath would be an issue as well and it was not. We will do some testing on this but it might take us a bit of time to get to it. If anyone does it in the meantime please let us know the results!
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PapaSop I wonder about vac sealing them first, and then sous vide. Good get the benefit of even heat but keep the casing drier. Just a thought.
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wdaly That could work, we will try that as well when we do the test, thanks for the idea!
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J Jonathon pinned this topic on
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