Natural casings
Natural casings are cleaned animal guts, stomachs, bladders and skins used to hold sausage and pudding fillings; the organ, animal and diameter decide the food's shape and drying.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Casings
Pig caecum casing
A cleaned pig caecum forms the broad, closed-end casing used for Slavonski kulen and Baranjski kulen. Its shape, preparation and regional names differ from other pig intestines.
Protein-lined casings
Non-edible fibrous sausage casings with an inner protein treatment that helps them stay against the meat as it dries and shrinks.
60 mm natural dried casing
A 60 mm natural dried casing gives wide salami its animal-derived envelope and approximate stuffed diameter; its exact animal source and length depend on the chosen product.
Hog casings
Cleaned, preserved pig intestinal tissue forms a flexible envelope for sausages. Section, calibre and packing affect handling, drying and the finished bite.