We feel strongly that Natural Casings are the sausage makers` Best Choice because:

1. Natural Casings readily permit deep smoke penetration;

2. Natural Casings have excellent characteristics of elasticity and tensile strength, to allow for high-efficiency production and expansion during filling;

3. Natural Casings protect the fine flavor of sausage, without contributing any conflicting flavorings of their own;

4. Natural Casing Sausages have that special "snap" and tender bite that's like no other man-made product and is highly demanded by today's knowledgeable consumers;

5. Natural casing enhances and complements the natural juices and quality of the meat and spices;

6. The osmotic quality of Natural Casings permits superb cooking and allows the proper drying (curing) and shaping of salami and sausages, thanks to its porosity;

7. Natural casings give the best flavor and appearance to the final product.

8. Natural casings are the best possible growing fields for the noble molds which properly add natural seasoning and flavor to salamis and sausages;

9. The term "Natural" is, and continues to be, one of the most powerful words influencing consumers' buying decisions;

For Sausage Makers, these characteristics yield high quality products that are uniform in flavor. For Retailers, the endothermic quality of Natural Casings means that the casing draws heat from the sausage and cools it below the temperature of surrounding air, providing better shelf-life and maintaining a juicier, fresher appearance. For Consumers, the osmotic quality allows an intermingling of flavors inside and outside the sausage while sizzling in the skillet. It also allows the wonderful scent of fine sausage to enhance appetite appeal, whether cooking in a skillet, under a broiler, or over an open flame on the barbecue grill.

Other less well known characteristics of Natural casings are:

• Superior tensile strength enables maximum yields;

• Sausages in Natural Casings have a well-filled appearance; Natural Casing Sausages have a fine appearance at link ends;

• A variety of product shapes contributes to an inviting appearance, and gives sausages in Natural Casings strong display appeal.

Natural Casings (a definition): Natural Casings are made from the submucosa, a largely collagen layer of the intestine. The fat and the inner mucosa lining are removed. Since small intestines are collagen in nature, they have many of the same characteristics common to all types of collagen, particularly the unique characteristic of variable permeability.

Natural Casings are hardened and rendered less permeable through drying and smoking processes. Moisture and heat make casings more porous and tend to soften them, which explains why smoking, cooking and humidity must be carefully controlled.

Before studying the numerous kinds of Natural Casings, it's important to understand that casings can vary in quality. Better casing suppliers and the sausage manufacturer will determine the specifications required based on the sausage manufacturer's purposes. These variables include:

1. Equipment used for filling

2. Type of sausage being manufactured

3. Coarseness of the grind

Fresh sausage is made from chopped, ground, or even pureed uncooked meat. It usually, but not always, needs to be refrigerated until used.

Cooked sausages (or pre-cooked) - like hot dogs, frankfurters, bologna, mortadella, and many German-style "wursts" - are usually made with smooth, even pureed fillings. Although these sausages are always cooked after filling, sometimes the fillings are partially cooked before being stuffed into the casing. These sausages are still heated up or cooked by the consumer to bring out the best flavor.

Smoked sausages like andouille, kielbasa and cervelat can be eaten as-is, heated, or cut up and used in other dishes.

Cured or dried sausages are sausages made fresh and then salted and air-dried for some time, depending on the type. For well over 2000 years sausages have been created to preserve meat. Without the moder technologies we enjoy today such as refrigeration, meat was cured or dried and packed in natural casings to prevent it from spoiling. This allowed it t be stored for later use. The meat is cooked by the salt and air over tim Spanish chorizo, coppa, and Genoa salami are just a few examples of cure sausages

Together, the casing supplier and sausage manufacturer can determine the criteria to be used when ordering, testing and inspecting the casing

What Are The Special Qualities Of Natural Sheep Casings

What are sheep Casings

Sheep Casings are the highest quality small diameter casings used for the finest in sausages such as: Bockwurst, Frankfurters, Longaniza (Linguiça), Nürnberg Sausage, and Port Sausage. These casings combine tenderness with sufficient strength to withstand the filling, cooking and smoking operations. Color varies according to country of origin; color ranges from white to gray, but this variation does not indicate quality, strength, capability of smoke penetration, etc. Check with your casing supplier for the best casing origin that meets your requirements.

Types of Natural Beef Casings

The three most used Beef Casings are: Beef Bung Caps, Beef Rounds and Beef Middles.Beef Bung Caps - are used for Capocolla (capicolla), Veal Sausage, Large Bologna, Lebanon and Cooked Salamis.

Beef Rounds - these casings derive their name from their characteristic "ring" or "round" shape. Beef Rounds are used for Ring Bologna, Ring Liver Sausage, Mettwurst, Polish Sausage, Blood Sausage and Holsteiner. Stuffing capacities indicated are approximate "Green Weights." Beef Rounds ar measured into sets or bundles of 9, 18 and 30 meters.

Beef Middles - can be used for Leona Style Sausage, all other types of Bologn Dry and Semi-dry Cervelats, Dry and Cooked Salami, Kishka and Veal Sausag Beef Middles are measured in sets or bundles of 9 and 18 meters (29 - feet and 57-60 feet) each.

Beef Middles can be sewn so that they have a uniform diameter and uniform length, with or without a hanger (stitching loop).

Laminated casings are mainly used for dry or semi dry sausages and May also be used for Cooked Deli Products. Some Bolognas are made with Laminated Casings are mainly used for Dry or Semi-dry Sausage and Pieces of hog casings or sheep casings are cut open and laminated on a form or mold. This sausage-shaped mold may be made to accommodate a variety of calibers. During the processing operation, high temperatures are used to eliminate any bacterial growth. The natural binding quality of the casing protein causes coagulation. After cooling, the casings are removed from the form or mold.

If desired, various nettings may be applied on the casings during processing. These tend to enhance appearance and serve to allow the hanging of these sausage products for easy display.

Laminated Sheep Casings