Where To Find Sausage Casings In South Africa
What is Sausage Castings?
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose.
Where To Find Sausage Casings In South Africa
Copcas
Address: 16 4th St, Marlboro, Sandton, 2063, South Africa
Phone: +27 11 262 5810
Texel Casings
Address: Unit 2, 40 Rose-Etta St, Pretoria West, Pretoria, 0183, South Africa
Phone: +27 79 499 9666
Ibhayi Casings
Address: Shop No. 4, Chevrolet St, Markman, Gqeberha, 6210, South Africa
Phone: +27 41 461 2912
Tayyib Casings
Address: 157 Flamingo St, Lenasia, 1827, South Africa
Phone: +27 11 854 5358
Freddy Hirsch Group (Pty) Ltd
Address: 641 Voortrekker Rd, Maitland, Cape Town, 7405, South Africa
Phone: +27 21 507 4500
Cooper Casings
Address: 16 4th Rd, Kew, Johannesburg, 2090, South Africa
Frequently Asked Questions(FAQs)
What can I use instead of sausage casing in South Africa?
If you are looking to smoke the sausage without a casing I would suggest forming your sausage into a leaf, grape or banana or into a corn husk. The banana or corn husk are not edible but the grape leaf would be good to go.
Which sausage casings are best?
Sheep. Sheep casings are the most tender of the natural casings. The smaller diameter of sheep casings makes the perfect for making small link sausages like breakfast sausage and hot dogs, to snack sticks
What is the best casing for boerewors?
A specially graded 30/34mm medium Hog Casing produced from high-quality Pork Casings. This casing is ideal for making a thick Boerewors sausage. They come in packs of 90 metres and are cured in salt, tied with a yellow string and vac packed. This pack will make approximately 90lb (40kg) of sausage.
What size casing is used for sausage?
Casings are generally sold based on their diameter (often referred to as ‘calibre’). Natural sheep casings generally range from 20-30mm, sold as either 20-22mm (sometimes stated as 20/22), 22-24mm, 24-26mm or 26-28mm. Hog casings generally fall between 30-45mm, usually sold as either 32-35mm, 35-38mm or 38-42mm.
How much sausage casing do I need?
An edible casing, generally used for making Italian Sausage, bratwursts and bockwurst. 1 lb of meat will use about 2 feet of casing.
Why are my sausage casings tough?
Loosely stuffed sausage with air between the casing and meat will cause a dry casing. On the other hand, if the sausage is stuffed too tightly, the casing will be stretched out to its maximum and may also become tough.
What is boerewors skin made of?
What is boerewors skin made of? The skin or casing is made of intestines that have been properly cleaned. You can also use casings that are made from collagen and alhinate.
Do they still use pig intestine for sausages?
The pig’s large intestines are also used for preparations as chitterlings or filler meat. In sausage making, they are used for stuffing liver sausages, some salamis etc.
What’s sausage casing made out of?
Generally, “natural” sausage casings are made from the sub mucosa of the intestines of meat animals (beef, sheep, and swine).
Can you eat sausage raw?
To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F. Ready-to-eat sausages are dry, semi-dry and/or cooked.
What are the two main types of casings used for sausage filling?
There are two broad categories of sausage casing: natural and artificial. Natural sausage casing is made from the intestines or stomachs of various animals and is permeable to air and outside flavorings while also being very strong and edible.
Do all sausages have casing?
There are natural sausage casings and synthetic varieties, and most of them are edible. While most sausage lovers will cook a sausage in its casing, there are times when the casings can be removed.
What casing is used for chicken sausage?
What Is Chicken Sausage Casing Made Of? Chicken sausage casings are usually of natural origin, i.e., made of animal intestines. Natural casings add to the flavor and appearance of the meat, are edible, and can withstand high temperatures, which is essential if you’re cooking the sausage
What holds sausage together?
Synthetic Casings
Artificial sausage casings can be made from materials such as collagen, cellulose, and plastic and may not always be edible. Collagen casings have been around the longest and are produced from animal collagen, mostly from the hides of cows and pigs.
Can you soak casings overnight?
Soaking Guidelines
Hog casings need to be soaked for at least two hours, or better still overnight. Beef casings need to be soaked overnight for a minimum of 12 hours.