What is the skin of the dried sausage?

Charcuterie Saucisson

Sausage is one of the tastiest and most popular snacks in the world. But did you know that these delicious slices of sausage are surrounded by a layer of skin? What is sausage skin and why is it so important?

What is the sausage skin made of?

The sausage skin is made from natural materials, such as deer or wild boar gut, and more generally pork gut. The skin is necessary to ensure that the meat inside the sausage stays well protected and retains its unique flavor. It also helps to preserve the nutritional properties of the sausage and keep it fresh longer.

How is the sausage skin made?

Pork casing is made from the intestines of pigs. The intestines are cleaned and prepared for processing. They are then cut into sections and washed in hot water to remove any dirt and impurities. After that, they are rinsed with cold water and dried.

Once dried, the casings are ready to be used to make the sausage. They are then wrapped around the sausage and sewn to hold it firmly.

The sausage skin can be prepared in different ways. The most common manufacturing methods include soaking, drying and smoking. These methods help retain the nutritional properties of the sausage and keep it fresh and flavorful.

Advantages of natural casing

Another important characteristic of sausage skin is that it is very healthy. Indeed, the skin of the sausage is rich in proteins, vitamins and minerals. It is also rich in dietary fiber, which is known to be very beneficial for health. It can be consumed without problem during your aperitifs.

Other skin types for sausage

The second type of casing is artificial casing. It is made from synthetic materials such as nylon, rubber and plastic. Although they are less tasty than natural casings, they are much more resistant and allow different shapes or the possibility of obtaining a product without pork.

To summarize, the skin of the sausage is a layer of natural material whose purpose is to protect and preserve the nutritional properties and the taste of the sausage.

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