How to Use Hog Casings

One of the earliest written records of sausage-making dates back 4,000 years to Mesopotamia. These early cooks used casings and meat stuffing made from ground, sieved, or puréed lean meat and fat. 

While it’s not clear what casings they used thousands of years ago, we’ve since discovered and industrialized ideal casing options for the many delicious sausages of today. Hog casings, for one, are a natural, time-tested choice for sausage manufacturing. They offer versatility and a premium taste in every bite—not to mention, a structure that holds up well on industrial machines. 

Find out how to use hog casings with the following tips on prep, stuffing, and storage for the perfect brat, every time. 

Preparing Hog Casings for Production

Properly preparing your hog casings is key to ensuring pliability, reducing breakage, and maximizing stuffing. 

Rinsing and Soaking Best Practices

Prepare your natural hog casings by removing them from the packaging, rinsing them under cool running water, and massaging between the folds to remove all visible salt. 

Next, fill your soaking bins using a 50:50 ratio of casings to water. You can soak your casings in one of two ways:

  • Soak in warm water at 95°F for at least 30 minutes 
  • Soak in cold water overnight

Regardless of which method you choose, ensure that the casings are fully submerged and the warm water temperature does not rise above 104°F. 

Storage Considerations Before and After Use

To properly store hog casings, consider when they’ll be used, if they’ve been rinsed, and your storage options. 

Before Use

Our natural hog casings arrive vacuum-packed in brine solution and should be stored in the original packaging at 40°F or below. 

When storing casings for extended periods, refresh them periodically by changing the brine. Casing containers should always be kept sealed in a cooler. 

After Soaking

If you’ve already soaked your hog casings, you’ll need to re-salt them for storage. Remove excess water and use finely ground salt to thoroughly coat the casings (avoid rock salt and flaked salt). Then, place them in an airtight container and store at 40°F or below. 

Hog casings should never be frozen, as this can weaken the casing and affect its texture. 

How to Load Hog Casings on Industrial Stuffers

After properly rinsing and soaking your hog casings, it’s time to load them. Ensure smooth loading and fully-filled sausages by: 

  • Using the correct size nozzle to match the casing for an air-tight fit. 
  • Maintaining a steady flow for evenly distributed filling.
  • Watching for signs of overfilling or air pockets and adjusting accordingly. 
  • Removing air after filling by pressing on the casing to release air pockets.

At Oversea Casing, we offer casings in a range of standard sizes to ensure compatibility with industrial stuffing equipment and the right fit for your products. 

Matching Hog Casing Sizes to Product Types

Part of understanding how to use natural hog casings best is knowing the type of sausage you’re making and the filling you’re using. Hog casings are typically used to produce thicker sausages that are packed with flavor and offer a distinct snap. 

Here’s a quick guide that breaks down ideal casing sizes for your exact product type:

30–32mm – Italian Sausage, Bratwurst

Rustic sausages with bite are favored at this standard size.

32–35mm – Kielbasa, Bratwurst

Substantial sausages, whether fresh, cured, or smoked, work well at this size. 

35–38mm – Chorizo, Andouille, Boudin

Go big with hearty and flavorful sausages, especially those that are cured or smoked. 

38–42mm – Deer and Large-Diameter Chorizo

Fresh chorizo, dry-cured salami, and lightly smoked sausages work well in larger casings. 

Common Production Mistakes to Avoid

Careful preparation, sizing considerations, and proper filling are all crucial for optimal sausage production with hog casings. To that end, you can achieve uniformity across sausage types with the following tips: 

  • Soak properly – Align your soaking time with your water temperature. Casings require at least 30 minutes in warm water, ideally at 95°F, and should never exceed 104°F. Alternatively, you can “set and forget” hog casings in cold water to soak overnight.
  • Check casing size – Use the correct nozzle size to ensure a proper fit between the casing and the machine. Ensure the diameter of the casing will work for the type of filling you’re using. 
  • Maintain a steady flow – Maintain a slow, even speed when pushing the meat through the machine. This will keep the sausages uniform and prevent air pockets or blowouts.

As you can see, manufacturing a perfectly filled sausage requires a balance of various factors—but a premium casing is crucial. 

Why Large-Scale Producers Choose Hog Casings

Natural hog casings deliver that iconic, satisfying snap consumers look for in a sausage. They’re also favored for industrial production because their durability allows for conformity and versatility. Hog casing permeability enhances flavor while the shape and size result in a premium presentation. 

Bring those possibilities to life with Oversea Casing. Founded in 1928, Oversea Casing collaborates closely with large-scale sausage producers to meet their manufacturing needs. As the first U.S. sausage casing company to achieve SQF certification, we honor the rich history of sausage production while looking ahead to an innovative future. 

Whether you continue to produce classic sausage favorites or innovate boldly with new flavors and textures, choose quality and convenience you can rely on with Oversea Casing.

Sources: 
The Cuisine of Ancient Mesopotamia. The Biblical Archaeologist. www.journals.uchicago.edu/doi/epdf/10.2307/3209946