When to Use sausage clips？

When to Use Clips to Tie Off Sausage

Sausage clips are generally used when making salami. They only truly need to be used when making something in a large-sized casing (40 – 90 mm). Clips are fast but require the purchase of the clips themselves as well as specific pliers for application. 

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Click here to view our Sausage Ring Clips in a variety of sizes and Spring Loaded Ring Pliers to get the job done!

Twine Is Arguably the Fastest Method for Tying Off Sausage Ends

The same result can be achieved using twine, which may be argued as being the fastest and most efficient way of tying off large-sized casings. Leaving yourself 3 – 4 inches of casing, twist the open end tightly. Simply give your twisted end 3 – 4 wrapped in string followed by 3- 4 half hitch knots.  

Click here to check out our twine, which is made from flax and used to tie sausage ends.

Tie Off Sausage with Sausage Casing

Fresh sausage casings (hog/sheep/beef) can be tied onto themselves. They only need to be tied if the product is going to be hung in a smokehouse. If the meat block has been mixed properly, and the sausage is not going to be hung, it will not require tying.

Check out this video, where High Caliber expert instructor demonstrates the casing method…

Read More About Our Selection of Sausage Casings

Want more tips and tricks for making sausage at home?

Sausage casings play a vital role in shaping the appearance, texture, and taste of sausages. These casings serve as the outer layer that encases the seasoned meat mixture, creating the classic cylindrical shape that sausages are known for. There are various types of sausage casings available, each offering unique characteristics and benefits. Depending on the desired sausage variety and cooking method, different casings are chosen to achieve the desired results. In this article, we'll explore different types of sausage casings and the scenarios in which they are best used.

Natural Casings

Natural casings are derived from animal intestines and have been used for centuries to encase sausages. They are known for their traditional appearance, authentic snap, and ability to hold moisture, which contributes to the succulence of the sausages. Common types of natural casings include hog casings (for pork sausages), sheep casings (for smaller sausages like breakfast links), and beef casings (for larger sausages).

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When to Use: Natural casings are ideal for traditional sausages that aim to capture the classic look and texture. They are commonly used for bratwurst, Italian sausages, and other artisanal varieties. Natural casings are particularly suitable for grilling and pan-frying, as they develop a desirable snap and slightly crispy exterior during cooking.

 Sausage Casing

Collagen Casings

Collagen casings are made from collagen extracted from animal hides. They are consistent in size and appearance, which makes them convenient to work with. Collagen casings are available in various diameters, making them suitable for a wide range of sausages. They are uniform in texture and do not require soaking before use, making them a popular choice for both home cooks and commercial producers.

When to Use: Collagen casings are versatile and can be used for a variety of sausages, including fresh, cooked, and smoked varieties. They are commonly used for hot dogs, snack sticks, and smoked sausages. Collagen casings are easy to handle and provide a consistent appearance and bite, making them a practical choice for mass production.

 Sausage Casings

Fibrous Casings

Fibrous casings are made from a mixture of paper and wood pulp that is coated with an edible cellulose material. They are designed to hold their shape during cooking and smoking processes. Fibrous casings are available in various colors and sizes, offering options for different sausage varieties and appearances.

When to Use: Fibrous casings are particularly suitable for smoked sausages and larger deli-style sausages. They can withstand high-temperature cooking and smoking processes, making them perfect for producing sausages with a consistent appearance and texture. These casings are commonly used for summer sausages, salami, and bologna.

Synthetic Casings

Synthetic casings are made from materials such as plastic or polymers. They are versatile, cost-effective, and come in a range of sizes and shapes. Synthetic casings offer good barrier properties, helping to retain moisture and prevent flavor loss during cooking.

When to Use: Synthetic casings are used for a variety of sausages, including fresh, cooked, and smoked options. They are suitable for both home cooking and commercial production. Synthetic casings are often used for breakfast sausages, frankfurters, and chorizo.

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