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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 . [ 1 ]
A Frankfurter Würstchen ('Frankfurt sausage') is a thin parboiled sausage in a casing of sheep's intestine. The flavour is acquired by a method of low temperature smoking . For consumption, Frankfurters are occasionally not boiled; they are heated in hot water for only about eight minutes to prevent the skin from bursting.
In the U.S., the sausage is most often associated with Louisiana Cajun cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. Once the casing is stuffed, the sausage is smoked again (double smoked). [ 4 ]
Sprinkle cheeses evenly over bread and sausage, then add red peppers. In separate bowl, beat eggs and milk. Pour evenly over all ingredients in pan.Let set covered in fridge overnight.
One Eastern European kishka type is kaszanka, a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as a casing. [2] Similar to black pudding, it is traditionally served at breakfast. Kishkas can also be made with an organ meat, such as liver and various grain stuffings.
Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation ...