How to Prepare Sausage Casings

Preparation info
    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

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Sausage casings, available in pork stores in metropolitan areas, are normally preserved in salt. When ready to use, put them in a basin of cold water and let stand about 30 minutes.

Drain and return to a basin of cold water.

To determine if the casings have holes in them, fill with water and examine for leaks. Discard sections with holes and use the partial casing.