How to Use Plastic Sausage Casings to Make Sausages

How to Use Plastic Sausage Casings To Make Sausages?

Preparation Before Use

Proper preparation is crucial to ensure the casings perform well during stuffing and cooking:

1. Storage: Store plastic casings in a cool, dry environment away from direct sunlight. Exposure to moisture or heat can degrade the material or cause sticking.
2. Size selection: eDifferent sizes sausages making ,need select corresponding casing size,here is a formula:  Final size of sausage Φ= Flat width of plastic sausage casings/1.5
3. Soaking (if required): Some casings (roll type plastic sauage casings) should be soaked in water for 30 minutes before use to make them more pliable. Always follow the manufacturer's instructions.
4. Inspection: Check for any signs of damage or defects such as tears, punctures, or brittleness. Damaged casings can lead to leaks or bursts during stuffing or cooking.

Stuffing the Casings

The stuffing process involves filling the casing with prepared meat emulsion. Follow these steps for best results:

1. Mounting the Casing on the Stuffer: Slide one end of the casing over the stuffing horn. Leave about 5–7 cm hanging loose to allow for tying. Push the casing onto the horn until it fits snugly.
2. Filling the Casing: Turn on the stuffer and begin feeding the meat mixture into the casing. Work slowly and evenly to avoid air pockets or uneven distribution. Fill the casing firmly but not overly tight. Normally 10%-15% overfilling
3. Clipping or Twisting: Once the desired length is reached, remove the filled casing from the horn. For short links, twist the casing at regular intervals to separate individual sausages. Alternatively, use metal clips or string to seal each link.

Cooking and Processing

After stuffing, the next step depends on the type of casing and the final product desired:

1. Boiling or Steaming: For cook-in applications, especially when using polymer casings, boil or steam the sausages until fully cooked. These casings can often remain on the product during cooking and storage.
2. Chilling and Packaging: After cooking, chill the sausages rapidly to prevent bacterial growth. If using vacuum packaging, ensure that the outer casing is compatible with the packaging process.