Monday, 30 December 2013
BEST CASING FOR SAUSAGES
Sausages are a treat for everyone and many families start their day by having sausage in the breakfast. Sausages are rich in minerals and healthy nutrients that give the body a much needed boost. Sausages are mainly prepared from the minced meat of beef or mutton.
The process of preparing a sausage is not very difficult, if done the right way. The preparation of the meat is fairly easy and can be quickly done at home. But the main problem starts when the meat is to be stuffed in a casing that can hold the meat together. Casings are required for every type of sausages. These casings are used for the most premium sausages to keep them fresh, juicy and tender for a longer period of time.
There are three types of sausage casings that are easily available in the market; fibrous, collagen and natural casings. Fibrous casings are inedible therefore they are least used. Whereas the collagen type has many advantages but it still poses certain risks to human health. Natural casings are the best for stuffing sausages.
Natural casings are made from the intestines of sheep and cattle. They come in various sizes ranging from 1 1/8 to 2 inches in diameter. As people nowadays prefer more natural and organic food, therefore natural sausage casings are the finest for your health. These casings are packed for sale after they are washed and filled with dry salt that prevent it from decaying. Before using the natural sausage casings, they must be soaked and properly flushed with clean water so that all the salt and other debris is removed from the casing.
Fresh natural casings are very hard to find in the market, especially the sheep casings. They are usually ordered by mail or online directly through the suppliers who manufacture it. Laiba sausage traders is one company who has created a name in the natural sheep casing industry. With over 50 years of experience in this field, you will get the best fresh natural salted sheep casings from them.