Processing natural intestines

The principle for processing natural intestines of all animal species is that they must be salted within 24 hours at the latest. This means they must be defatted, mucilage-free, bundled, and salted within this time. This principle applies to both summer and winter.

The sausage maker notices during processing whether the casings were prepared in the described manner on time or too late. Even with the greatest care and the use of all aids, a casing that has not been processed within the specified time frame will never achieve the appearance, firmness, and shelf life of a freshly processed casing.

It is important that the intestines are completely cleaned of intestinal fat, as it very easily becomes rancid. This unpleasant taste is transferred first to the intestine and then, if it is used as a sausage casing, to the sausage itself. Improper degreasing of Natural casings can therefore result in an entire production batch becoming defective. The financial implications of this are self-evident.

The degreasing of natural casings, especially beef casings, must be done very carefully, which unfortunately is not always the case, as many casings are damaged to a greater or lesser degree during the process. Such casings are the bane of sausage makers because they can easily burst at their thin, weak points during filling or cooking, or leak fat, potentially causing significant damage.

Beef intestines, after being trimmed of fat, should be turned over and coated with mucilage without much time in between. After coating, the intestines should be thoroughly cooled in cold water, rubbed vigorously with salt, and then placed in a container that is covered with a lid and weighted down.

Salting restricts the living conditions of putrefactive bacteria and removes most of the water from the intestinal wall. The brine should completely cover the preserved intestines. The salted intestines are ready the day after salting and, after a second drying and salting, can be packed into storage barrels.

The small intestines of pigs and sheep, usually referred to simply as pig intestines or sheep intestines, are processed in the same way. After degreasing, these intestines are soaked in cold water for approximately 48 hours, with the water being changed halfway through. On the third day, the intestines are mucilage-treated.

After mucus production, the small intestines of pigs (sausage casings) and the small intestines of sheep are sheep casings which are briefly cooled in cold water and then salted in the manner described for beef intestines.

When handling pork intestines, rumps, stomachs and fat ends, as well as sheep heads, it is particularly important to ensure that they are always in the brine during the warm season, because these highly fatty intestines easily become rancid and yellow.