Intestinal processing

The intestines are first separated from the attached mesentery. The small intestine, consisting of various tissue layers, is mechanically rolled to empty it and remove fat and mucus. It is then rinsed with water. Only the middle tissue layer remains. .

After the elaborate cleaning process of the Natural casings they must be cooled down quickly with ice or ice water. Then they are immersed in a rich brine solution to effectively prevent the growth of unwanted bacteria.

To preserve the high quality of freshly slaughtered natural intestines, the following criteria must be observed: high salt concentration, low temperature, and low partial pressure of oxygen on the Product. Ignoring even one of these factors will result in a significant decrease in quality.

The cleaned intestines, preserved in brine, are packed in tightly sealed plastic containers. They are then transported, chilled, to the sorting facilities. There, the salt is removed and they are brought to a slaughter-ready temperature with warm water.

Now the actual sorting and calibration begins. This is done traditionally by hand, because the evaluation and recording of the various quality characteristics can only be done by the human eye in a single step. Attention must be paid to mechanical damage and quality defects.

For this purpose, small-caliber natural intestines such as the narrow pig intestine and the sheep casing, are filled with water from the sheep and periodically expanded under pressure. In the case of large-caliber natural intestines as with pork ruffs, beef intestines and tubs, this is done with air.

The classification into different quality grades is based on the following criteria: a quality A casing, for example from sheep, must not contain any holes or weak points. It is suitable for the finest fillings, such as those used in frankfurters. Quality B casings are of acceptable strength and quality. They are suitable for coarser fillings, such as those used in pork sausages. The casings are then measured and packaged.

The measuring method must be very precise, as the unit of measurement forms the basis for the selling price. Sheep intestines are prepared in hanks (1 hank = 91.44 m = 100 yards). For ring casings, the packaging units are bundles of between 16 and 100 m, depending on customer requirements.

For transport to the sausage manufacturers, the casings are prepared in 3 different ways:

Dry salted: Excess liquid is removed to achieve a semi-dry state. This is necessary to withstand long distances and/or varying storage temperatures.

Ready for filling: The sheep casings are soaked in a solution that keeps them swollen and supple. After a brief rinse and soaking in warm water (up to max. +40°C), they are ready for filling.

Tubed: Each strand of the intestine is wound onto a tube and can thus be placed directly onto the nozzle of the filling machine in one step.

Casings should be stored in a controlled, cold environment. Excessive heat must be strictly avoided. A neutral temperature of 4-10°C is ideal. The storage temperature should not fall below 0°C.