How to Make Sausage Casings
Sausage casings are normally made from hog or lamb intestines, depending on the type of sausages being made. Lamb casings are used for small sausages that are not going to be smoked, whereas hog casings are used for kielbasa and brats. Beef casings are normally used for large sausages or bologna and salami. You can make sausage casings from muslin if you do not have access to hog, lamb or beef casings for your sausages. Does this Spark an idea?
Instructions
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1
Cut the muslin with scissors to a total of 1 ½ inches wide and a total of 16 inches long. A normal muslin sheet will yield a total of 6 of these strips.
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2
Fold 2 strips lengthwise together and stitch the edges together to create a tube.
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3
Using needle and thread start at one end and use a ship stitch to hold together tightly. To do this, insert the needle into the underside of the muslin and bring up and completely through the other side. The next stitch will move about 1/8 of an inch down the fabric and go back down and through the muslin to the other side. Continue this stitch down to the very edge of the fabric.
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4
Repeat step 3 for the remaining 4 strips, pairing each up with another to make a total of 3 whole tube strips.
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5
Tie a square knot, or the knot used to tie your shoe laces, in the end of the thread that is nearest the edge of the fabric. Do this twice to hold the thread in the fabric securely. Cut off the remainder of the thread that is past the knots and discard.
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Tips & Warnings
There are other methods of creating sausage casings that are edible, since muslin is definitely not edible. The muslin can be used in ovens or broilers the same as any other type of casing is used. These casings can be made as large or as small in diameter as needed by simply adjusting the width of the strips.
Do not attempt to eat these casings; they are not edible. Do not attempt to stuff the casings before they are sewn together completely forming a tube.
