Easy Steps to Clean Sausage Casings

Convenient, fast, clean. Good preparation for future use! Now I enjoy making sausages at any time convenient for me. Try it and you will succeed.
cook time: 1h
Maya Lindell
Easy Steps to Clean Sausage Casings

Nutrition Facts (per serving)

586
Calories
62g
Fat
8g
Protein

Ingredients (30 portions)

Basic:

Vinegar 50 ml
Soda 1 tsp
Guts (I buy laboratory-tested pork intestines on the market.) 2 kg

Recipe instructions

Step 1

Step 1
I clean the chopped intestines from the top fat and thin film. I cut the intestines into 50 cm or meter pieces. For blood sausage, 50 cm each, and for homemade meat or minced meat, one meter each. Then I stuff it through the attachment in the meat grinder.

Step 2

Step 2
Then I turn the intestines inside out under running water and soak them in soda for an hour.

Step 3

Step 3
I rinse off the baking soda and prepare for cleaning.

Step 4

Step 4
I take 2 knitting needles (for knitting socks) and tie them tightly at one end.

Step 5

Step 5
This is what kitchen “equipment” looks like.

Step 6

Step 6
I pass a little from one end of the intestine through the knitting needles (tightly clamped together). The layer of this internal “mush” is removed.

Step 7

Step 7
We clean if unnecessary remains on the knitting needle.

Step 8

Step 8
We grab the cleaned tail with our fingers and pull the rest of the dirty intestine through the clamped knitting needles in the opposite direction.

Step 9

Step 9
If the intestine slips out of my hands, then I put a glove on my left hand (for working in the garden or at a cotton construction site) and then the intestine did not slip out.

Step 10

Step 10
Something like that. You see on the needle one end is tied, and I clamp it with my right hand and gently pull it. But you need to control the pressure of the needles so that the intestine does not tear.

Step 11

Step 11
It turns out very quickly, conveniently and cleanly. Then I rinse the intestines under running water, both on top and inside, and soak them in water acidified with vinegar for 20-30 minutes (50 ml per 1 liter of water). Then I rinse and put the finished intestines in cold water. When I make the sausage, I will post a photo of how I tie the intestines without threads. These intestines can be filled with salt water in a jar and stored in the refrigerator or freezer, but without water, but in an ethylene bag.

Additional rubrics

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