Author Topic: Sausages - Hog vs Sheep casings (Read 6624 times)

Rhea · « **on:** July 17, 2015, 11:50:25 am »

I'm getting ready to make my first batch of sausages, and I've been looking through the recipes in the weschenfelder sausage book.

Some use hog casings and some use sheep, and whilst I know it gives a difference in texture I'm not sure if the recipe will turn out wrong if I use the wrong casing? I've got loads of hog casings, and so don't want to buy any sheep as I won't get through them, but feels wrong ignoring the recipes for my first ever batch. Any suggestions?

HappyHippy · « **Reply #1 on:** July 17, 2015, 06:59:21 pm »

Sheep casings are narrower than hog casings, never heard about it affecting the texture.....interesting

devonlady · « **Reply #2 on:** July 18, 2015, 09:25:35 am »

Use what you have, it won't make any difference to taste or texture, you'll just have good, fat sausages

hughesy · « **Reply #3 on:** July 20, 2015, 12:36:18 pm »

Sheep's casings are much narrower giving a thinner sausage. The biggest issue is that they are also quite delicate and can be difficult to fill without bursting them. They are also a fair bit more expensive per kg of sausage. Stick to the hogs until you have a bit more experience.

Rhea · « **Reply #4 on:** July 20, 2015, 07:30:53 pm »

After spending all day Sunday making sausages, I never want to see another one again.....

Foobar · « **Reply #5 on:** July 30, 2015, 04:56:57 pm »

I find hog casing a bit more chewy.

farmers wife · « **Reply #6 on:** July 30, 2015, 09:48:47 pm »

British Hog casing from weschenfelder. There is a brilliant sausage making forum http://forum.sausagemaking.org/viewforum.php?f=15. I made my mix from scratch using a plain GOS sausage the taste was great. I used the ready made packs but found them salty and they contain additives which I wanted to avoid. Always work out the salt as a percentage.