Michigan State University Extension
Preserving Food Safely - 01600627
10/13/97

### SAUSAGE CASINGS

        Pork  casings,  pickled or preserved in dry  salt,  are

    available
     at  many  locker  plants.   Beef  casings,  sheep

    casings
    and artificial casings are also available from  some

    locker
     plants or places where sausage is made.   The use of

    casings
     can be avoided if fresh game sausage is  made  into

    patties
     and  cooked sausage such as salami is made in  loaf

    pans.

        All casings preserved in dry salt must first be  soaked

    in
    lukewarm water before use.   Flush each casing by putting

    the
     end  of the casing over the cold water tap and  running

    cold
     water  through  the casing.   Unused  casings  can  be

    drained,
     covered again with fine salt and frozen.   Casings

    which
     come in a brine should also be soaked in  cold  water

    before
    use.

        Some  artificial  casings should be soaked in  hot  tap

    water
    (100  degrees Fahrenheit) at least 30  minutes but not

    over
     4  hours before  use.   They  should be punctured with

    a
    knife  point before  sausage is stuffed unless the casings

    are
      prestuck.  The  purpose of puncturing the casing is to

    eliminate
    air and fat pockets in the finished sausage.

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