How to Close Sausage Casings- All You Need to Know

You can smoke or grill sausages after they have been sealed. It is not difficult to do so however, the methods may differ based on the casing you have selected to use. The natural casing is easier to deal with than fibrous casings, which are more challenging to work with than either of the former.

Fold the sausages into two identical halves and grasp the ends with one hand while folding the link. On the other hand, locate the center of the sausage and pinch it together. After that, twist it. It makes no difference which way you go.

This article contains more information on the sausage casings and how to close them. You will also find which case is the best to use and why it appears the best. In addition, you will also find some answers to the frequently asked questions. Keenly read the article for a better understanding.

Sealing sausage casings

Sealing sausage casings

Sausages can be filled into a variety of casings, including natural and fibrous ones. Natural casings are delicate; therefore, you must exercise caution when working with them. Fibrous casings, on the other hand, are far more robust and more challenging. The type of casing you use will determine how you will close the sausage casing.

Aside from the sausage link, there are no other materials required while making natural casings. Twine or string, as well as a pair of scissors, are necessary for fibrous casings.

How to seal natural casings

how to close sausage casings

If you were under the impression that natural sausage cases would remain edible perpetually, you were mistaken. These casings will deteriorate with time, which means you must take steps to keep them in good condition. In general, sausage casing will go wrong if they are not stored at the right temperature. It’s not going to be ideal for keeping this casing out in the heat for long.

Closing natural casings requires some practice, even though it is relatively simple. Once the sausage has been shaped into a long sausage shape, place it on a flat surface. Make sure that there are no other items in your way so that you can continue working undisturbed.

1. Fold the sausages into two identical halves holding the ends in one hand while folding the other half. Make a pinching motion with your other hand to find the center of the sausage. Then you can twist it to make it more interesting. It doesn’t matter which way you’re going.

2. Pick up the sausage by the seal and measure its length — it should be between four and six inches in length. Using one hand, squeeze both ends of the link, which now has parallel strings. Once you get the sausage at the size you want, repeat the same with the other side. In its current form, the sausage will remain. You aren’t going to twist the single sausages at this point.

3. Take one connection and pass through the loop that you’ve created to complete the exercise. The second step should be repeated once more. Already, you’ve obtained the appropriate size for you. Make a sausage by pinching both strings and twisting them together, then pulling one thread through the other. Continue to follow the procedures until you reach the end of the ham and cheese sausage.

How to seal fibrous casings

How to seal fibrous casings

The use of fiber casings makes them more challenging to deal with, and they necessitate twine or string to hold them together. Because most of these casings are shipped with one end completely sealed, it is essential to close the opposite end of the casings.

1. Poke a small hole in the closed end of the case with a bit of a pin before filling it with liquid. As the casing is being stuffed, this helps to allow air to escape.

2. Leaving a few inches of space at one end of the casing will allow you to seal it later. Transform the sausage by turning it upside down, so the unfurled end is located at the very top. Make a fan fold in the middle of the paper before folding it again.

3. To squeeze out the air, press down on the base of the folded paper. Using one hand, grasp the top of the folding while holding a pair of scissors with the other. At both ends of the fold, make two small cuts. As a result, the twine or string will remain securely in place.

4. Fold a piece of yarn or string in half to make a half-circle. Wrap it around the cuts once more and tie it all together with a knot. Ideally, you’ll tie a square knot to secure the thread.

5. If the case is lengthier than the previous step, it is not necessary to perform it again. Pinch the sausages link till it’s the size you want them. Please pick up a length of twine and tightly wrap it around the object.

The storage tips for sausage casings

The storage tips for sausage casings

Aside from refrigerating the sausage casings, you can store them in salt to extend their shelf life. Salt storage extends the life of the casings. Humans have been using salt as a preserving strategy for generations. It helps your sausage casings last longer between uses. To reuse the casings, wash them. This shouldn’t take long, and you’ll have no trouble getting ready. Casings should not be stored in regular table salt.

Frequently Asked Questions:

  • What is the source of natural sausage casings?

Answer; Traditionally, natural sausage casings are created from the submucosa of the small intestine, a part of the gut composed primarily of collagen that occurs naturally in the environment.


You now understand how to store sausage casings for the most outstanding results properly. Overall, holding sausage casings isn’t tricky, but many people make blunders due to a lack of expertise. Keep the casings away from the light and avoid storing them at room temperature. You should also avoid freezing them because shallow temperatures can harm them.

To conclude, keep them refrigerated for up to two years to ensure that they survive as long as possible. If you want to ensure that they survive as long as possible, sprinkling salt on them is also a good idea. When it comes time to utilize the casings, the salt washes right off. If you don’t want to do this, you can keep the cases in a vacuum-sealed bag or container instead.