Spice-Lined Sausage Casings - Sausage Casings 204
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Spice-Lined Sausage Casings
These spice-lined sausage casings are textile casings that are lined with spices and are designed in such a way that they will transfer to the outside of your sausage during the thermal processing portion of making your sausage. We say thermal processing and not cooking because the cooling phase of this is incredibly important to the proper transferring. If you follow our generic cooking and cooling process for summer sausage (slowly step up to 160° internal temp, and then either a 7-minute shower or a 15-minute ice bath), then the casing will peel off smoothly, leaving almost all of the spices on the outside of the sausage and very little still attached to the casings.
There are 4 different varieties of these casings, Black Pepper Lined, Diablo Hot Lined, Pepper and Garlic, and Gyro Spice Lined. The Black Pepper gives a nice black pepper heat, the Diablo is red pepper, and the name shouldn’t scare anyone off, the black pepper and garlic is Jon’s favorite, and the Gyro is full of Mediterranean spices that will please any fan of that style of cooking!
No special preparation steps are required for these casings, either. They are similar to collagen casings in that you take them out of the package, put them on the horn, and you are ready to stuff.
Push as much of the casing as possible onto your stuffing tube to get the least possible voids in your sausage. Crinkling the casing up is fine; you don’t want half of it hanging off of the stuffing tube. Doing that would cause voids in the bottom half of your sausage.
A regular hog ring will work fine for these sausages even though they are thicker. You might need to add two of the hog rings to firmly close it, but unlike 2.4 in X 12 in Mahogany Fibrous Summer Sausage Casings and other fibrous casings, you are going to point the side with the hog rings up.
The black pepper variety of these casings comes with a hanging loop, but the others do not. A simple tie with some butchers twine will work to hang them from a smoke stick.
Shop waltonsinc.com for Specialty Casings
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Jonathon Those casings remind me of sock monkeys!
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Midwest_kc Team Blue Sous Vide PK Grills Green Mountain Grill Regular Contributorsreplied to HerbcoFood on last edited by
HerbcoFood lol…I was thinking the same thing!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Jonathon on last edited by
Jonathon sounds like a must try.
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Jonathon
What about a Sous Vide finish on these? Looks interesting. -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to PapaSop on last edited by
PapaSop that is a great question
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PapaSop It IS a good question, I dont have an answer to that yet…my natural inclination is that it will not work, however, I sort of thought that the ice bath would be an issue as well and it was not. We will do some testing on this but it might take us a bit of time to get to it. If anyone does it in the meantime please let us know the results!
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to PapaSop on last edited by
PapaSop I wonder about vac sealing them first, and then sous vide. Good get the benefit of even heat but keep the casing drier. Just a thought.
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wdaly That could work, we will try that as well when we do the test, thanks for the idea!
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J Jonathon pinned this topic on
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Hey Jonathon thanks for a great video!
I might have a small tip for you. It’ll make the process even easier:
Do you see the loose string on the rounded side of the casing?
It’s been specifically designed to open the casing after processing - just pull it and it’ll rip open - no need to use knife!
Cheers,
Karol -
Karol Janus Well look at that, thanks! We had never used this before but I just defrosted one and tried it, it worked! I think the fact that they had been frozen for a few months and then defrosted it made it a little harder, but the next time we use these I will be trying it as soon as we get it out of the ice bath. Thanks!
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Has anyone out there done any further testing with the spiced lined casings? My curiosity got the best of me and I bought some to try out this weekend. I’m assuming a mild tasting summer sausage would work well with these. This is the only thread I could find on the subject.
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R RafterW referenced this topic on
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RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansasreplied to Jonathon on last edited by
Jonathon said in Spice-Lined Sausage Casings - Sausage Casings 204:
7-minute shower or a 15-minute ice bath), then the casing will peel off smoothly, leaving almost all of the spices on the outside of the sausage and very little still attached to the casings.
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Does the seasoning hold up, when you vacuum seal and freeze, then thaw to eat?
Do you season the sausage like you would normally and the outside is just added flavor? -
Jonathon any word on the sous vide finish on these? yeah or nah?
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As a follow-up to Sdickey1960 question, has anyone removed the casing, vacuum sealed the sausage, and then thawed to eat? My concern is that that might release the spices and negate the process.
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Sdickey1960 said in Spice-Lined Sausage Casings - Sausage Casings 204:
Does the seasoning hold up, when you vacuum seal and freeze, then thaw to eat?
Do you season the sausage like you would normally and the outside is just added flavor?Its a busy time of year but I just wanted to give this one a little bump in visibility.
