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Natural Casings
Natural casings have osmotic qualities, which means the casing is porous and breathes, allowing for an exchange of flavors. The spices mingle with the herbs and meat inside the casing and with sauces in the skillet or casserole. This also allows for smoke penetration when making smoked links.
Pan frying or grilling fresh sausage in natural casings produce a delicately crisp, aromatic, brown coat much like a link that has been smoked.
Natural casings are the gastrointestinal tracts of cattle, sheep and hogs. Generally, hog casings are the most suitable for home use and work quite well for Polish and breakfast-type sausages. They are digestible and are very permeable to moisture and smoke. Natural casings preserved in salt must be soaked in lukewarm water for at least 30 minutes but the longer you soak them the better. Flush each casing by running cold water through the casing. This removes excess salt from the casing. Unused casings can be drained, covered with salt and keep under refrigeration. Never freeze casing. Freezing will weaken the casings.
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