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Natural Sheep Casing: Small Intestine Cleaned and Salted
Natural casing is the tough, collagen-rich middle layer of a sheep's small intestine. The inner lining is broken up and flushed out with plenty of cold water, and the clean runners are packed in saturated brine. Casings are sold by the hank of 91 m. They hold sausages, and catgut is made from them.
The picture: beef and sheep casings in a bucket (photo by Ankara, Wikimedia Commons, CC BY-SA 3.0).
Intermediate
A few hours
Instructions
1
1
Take the runners
Take the runners
At slaughter, take the small intestine (the "runners") out whole and keep it cold.
Materials for this step:
Animal Intestine1 kgTools needed:
Kitchen Knife
Plastic Bucket 20L2
2
Break and flush the lining
Break and flush the lining
Break up the soft inner lining, by hand or between rollers, and flush it out. Only the strong collagen layer is kept.
Tools needed:
WaterPlastic Bucket 20L3
3
Flush well
Flush well
Flush the casing hard and long with cold water to wash out all blood; left in, it stains the casing pink.
Tools needed:
Water4
4
Salt and bundle
Salt and bundle
Tie the clean runners in bundles and pack them in a container filled with saturated salt brine. Measure them out in hanks of 91 m.
Materials for this step:
Salt400 gTools needed:
Plastic Bucket 20LWater
Tape Measure
Digital Kitchen ScaleThis blueprint makes
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