Sausage Skins Nz: The Ultimate Guide To Choosing And Using Them

Are you a sausage lover? If so, then you know that the quality of the sausage skin can make or break your sausage-making experience. In New Zealand, there are a variety of sausage skins available, each with its own unique properties and benefits. In this guide, we'll take a closer look at sausage skins in NZ, and help you choose the best ones for your needs.

What are Sausage Skins?

Sausage skins, also known as casings, are the thin, tubular material that is used to encase sausages. Traditionally, sausage casings are made from the intestines of animals, such as pigs, sheep, or cows. However, in modern times, synthetic casings have become more popular. Synthetic casings are made from materials such as collagen, cellulose, or plastic, and can be used for a wide range of sausage types.

Types of Sausage Skins

In New Zealand, there are three main types of sausage skins available: natural casings, collagen casings, and cellulose casings. Each type has its own unique properties and benefits.

Natural Casings

Natural casings are made from the intestines of animals, and are the most traditional type of sausage skin. They are ideal for traditional, old-fashioned sausages, and are especially good for sausages that are smoked. Natural casings have a natural, slightly irregular shape, which gives sausages a traditional appearance. They are also permeable, which allows smoke and other flavors to penetrate the sausage.

Collagen Casings

Collagen casings are made from collagen, which is a protein that is found in animal skin and bones. They are uniform in shape and size, which makes them ideal for use in mass production. Collagen casings are also very strong, which makes them ideal for sausages that require a higher level of pressure, such as hot dogs. They are also uniform in appearance, which makes them ideal for sausages that require a consistent shape and size.

Cellulose Casings

Cellulose casings are made from a type of plant fiber, and are completely edible. They are ideal for sausages that are cooked in water, such as frankfurters, as they are permeable and allow water to penetrate the sausage. Cellulose casings are also very strong, which makes them ideal for sausages that require a higher level of pressure, such as salami. They are also uniform in shape and size, which makes them ideal for use in mass production.

Choosing the Right Sausage Skins

When it comes to choosing the right sausage skins, there are a few things to consider. Firstly, consider the type of sausage you are making. If you are making a traditional, old-fashioned sausage, then natural casings are the way to go. If you are making sausages that require a higher level of pressure, such as hot dogs or salami, then collagen or cellulose casings are the better choice. You should also consider the size and shape of your sausages, as well as the cooking method you will be using.

Using Sausage Skins

Using sausage skins can be a bit tricky, especially if you are new to sausage making. Here are a few tips to help you get started:

• Soak natural casings in warm water for at least 30 minutes before using them.
• Collagen and cellulose casings do not need to be soaked.
• When stuffing sausages, be careful not to over-stuff them, as this can cause the casings to burst during cooking.
• When cooking sausages, be careful not to pierce the casings, as this can cause the juices to escape.

Conclusion

Sausage skins are an essential component of sausage making, and choosing the right one can make all the difference in the quality of your sausages. Whether you prefer natural casings, collagen casings, or cellulose casings, there is a sausage skin out there that is perfect for your needs. With a bit of practice and patience, you can create delicious, homemade sausages that will impress your family and friends.

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