How to Make Sausage Casings From Intestines: A Step-by-Step Guide for Home Butchery

Making your own sausage casings from intestines may seem intimidating, but with the right tools and techniques, it can be done fairly easily at home. As a home butcher, being able to utilize every part of the animal from nose to tail is deeply rewarding By making sausage casings from intestines, you get the satisfaction of creating a key ingredient yourself while also reducing waste

In this article, I’ll walk you through the entire process of harvesting, cleaning, and preparing intestines to make high-quality casings ideal for stuffing sausage. Whether you’re working with hog, sheep, deer, or other animal intestines, these steps will ensure you end up with casings that rival anything you can buy pre-made.

Step 1: Harvesting the Intestines

The first step is acquiring intestines from a freshly harvested animal. Promptly after slaughter, carefully remove the entrails, making sure not to cut or puncture the intestines You’ll want to isolate the small intestine, which is typically around an inch in diameter for animals like sheep, hogs, and deer It’s attached to a membrane that causes it to be bunched up in a coiled shape.

Gently tug on one end of the intestine to detach it from this membrane. It should slip out cleanly. Be cautious, as aged or damaged intestines are prone to tearing and won’t work as well for casings.

Step 2: Cleaning the Intestines Thoroughly

With the intestine detached, it’s time to flush out any contents thoroughly. Pinch one end of the intestine and squeeze out material, working from one end all the way through. Slice the intestine into manageable 6-10 foot sections if needed.

Use a light stream of water from a sink, hose or even a bottle to rinse out all residue. Be meticulous in cleaning the insides of the intestines to remove any waste, bile or food material.

Step 3: Turning the Intestines Inside Out

The next critical step is inverting the intestines so the inside layer can be scraped off. There are a few techniques for turning them inside out:

• Use a spoon handle or fork tip gently pushed into one end as a starter.

• Fill the one inverted section with running water, allowing the stream to essentially pull the rest through.

• Gently pinch one end and use flowing water to initiate inversion.

Don’t fret if some tearing occurs during this process. Just trim off any damaged sections and work with the remaining length. Thoroughly rinse again after turning inside out.

Step 4: Scraping Off the Inner Layer

Now the slippery interior mucosa layer must be gently scraped off to leave just the outer membrane casing. Use the back of a butter knife or other flat, dull edge. Apply even pressure as you scrape, but not enough to cause tearing.

You can hold the intestine between your thumb and the knife’s backside. Rinse off mucus buildup as you go. The goal is to remove all of this inner layer until only the translucent white outer casing remains.

Step 5: Storing the Casings in Brine

Submerge the finished scraped casings in a saltwater brine solution for storage. I like to add sliced onions to help remove any odor. Refrigerate the casings in the brine until ready to use. They’ll keep for up to a year stored this way.

Step 6: Rinsing and Preparing Before Stuffing

When ready to begin sausage making, remove the casings from the brine and rinse thoroughly in fresh water. To prepare them for stuffing, use a funnel to add a tablespoon of kosher salt into one end. Pour in a bit of water and work the salt evenly throughout the casing.

Cut the casings to your desired length and set out to air dry slightly before stuffing. Moisten them with water just before stuffing if they seem dry.

Helpful Tips and Considerations

• Work cleanly to avoid contamination. Disinfect all tools and surfaces before and after.

• Fresh intestines are easiest to work with. Use immediately or freeze shortly after harvesting.

• Examine intestines before use. Toss any with holes, tears or brittleness.

• Rinse thoroughly during all steps to remove all residue. Clean intestines are essential.

• Store prepared casings for up to a year submerged in salt brine in the refrigerator.

• Tie off one end of the casing before stuffing to prevent air pockets.

• Control water content when stuffing. Too dry and the casing splits, too wet and it’s mushy.

While it takes time and diligence, DIY sausage casings from animal intestines provide an extremely gratifying nose-to-tail experience. The end result is having quality casings for your homemade sausage completely personalized to your process. With practice, you can become fully self-sufficient when it comes to crafting sausages.