Where do sausage casings sell? Taobao and JD.COM all sell them, and some even send enema machines. Some places, vegetable markets or supermarkets may also sell them, so you can ask.
Casings are made of pig intestines, but there may be fewer casings in Hubei, and there are many casing factories in Nantong, which are cheaper. If you go to Zhangjiagang to process sausages, their casings are made by yourself, which is more expensive.
What are sausage casings made of? Most of them are made of pig intestines, and sometimes sheep intestines. After cleaning the pig's small intestine, scrape it slowly outside with a scraper. The purpose of this is to get out all the soft things inside, leaving only a very thin and translucent epidermis. This is the casing, and you can enema it then.
Of course, the sausage casing made of pig small intestine is basically the kind of sausage sold by the pound outside; The vacuum-packed sausages in supermarkets are all artificial casings.
There are many kinds of artificial casings, such as breathable casings and non-breathable casings. Among them, breathable casings are also divided into edible and inedible, and what is sold in the market must be edible. This casing is actually made of animal skin, but its nature is similar to that of pig small intestine.
As for inedible casings, you can know a little about them, mainly cellulose series casings and cellophane; There is also an inedible one, which is really made of plastic, which is breathable and smokable.
How to make sausage casings 1, and pig intestines are generally more than 14m. Choose small intestines that are fresh, uniform in color, translucent, without black spots and about the same size.
2. Wash it, tear off the outer film, and then soak it in water for 18-24 hours, in order to make its tissue soft and easy to scrape the intestines;
3. Put the soaked intestines on the faucet for several times, remove some dirt, then turn it over and scrape the intestines. Scraping intestines can use knife backs, bamboo pieces, iron pieces, etc. When hanging, do not use too much force (so as not to scratch the casing). It is required to scrape off the mucosa, serosa and muscle layer, leaving only the milky, translucent and elastic submucosa (that is, casing). .
4. Turn the scraped casing over and fill it with water, and check whether there is any damage. If found, cut it at the damaged part;
5. Wash it again, and it is required to wash it several times and shake it frequently. Professional processing casing is not allowed to use edible alkali and other things, and I don't know why.
6, water again, check whether there is any damage.
7. The casing thus processed can be filled with meat. If you want to preserve it, drain the water, grab it evenly with salt, marinate it until the water is almost out, put it in the refrigerator and freeze it. Just defrost it when you use it.