Collagen shell: types, application, recipes of sausages and sausages

The collagen membrane is the best replacement for the guts of animals. It is used in the manufacture of sausages, shpikachek, sausages, sausages. By its properties, it is close to the natural shell and is its perfect replacement. Collagen material can be stored for at least two years, while the natural shell is a perishable product. Let us consider in more detail its features and several recipes.

What is a collagenous membrane? Basic properties

It is made only from natural fibers, which are obtained from a split - mesh layer of animal skins. That's why the collagen shell is edible.

The process of its production is uncomplicated. After the processing, the "splits" are sorted and subjected to chemical and mechanical treatment. But this process does not need to be frightened. In the process of chemical treatment, ballast substances are removed and the structure is softened. This will determine the quality of the final products. In the process of machining, the material is crushed, divided into fibers and mixed. Further, the obtained collagen mass is sent to the production of the sheath itself, dried and conditioned by it at a certain humidity and temperature. The product is ready for use.

The main advantages we will now consider.

First, such a shell is stronger than natural. There are practically no pathogenic microorganisms on it, thanks to chemical and thermal treatment.

Secondly, the collagen membrane is just a clip. It has good steam and gas permeability, elasticity and fixed mincing capacity, since it is produced in different diameters.

Thirdly, as noted, the collagen material has a long shelf life.

The only drawback is the unstable strength of the shell, if heated above eighty-five degrees. Therefore, broth edema appears in the semi-finished product.

Where you can buy a collagen shell for sausages and sausages

At present, this is not a problem. The collagen membrane in Moscow and other Russian cities is sold in specialized retail and online stores. And for the consumer offer a product of different diameters. This allows you to produce at home ordinary sausages, sausages and thin sausages for frying.

How to work with a collagen membrane

This is much simpler than with natural.

Before use, the collagen sausage should be soaked for twenty minutes in warm water (up to thirty-five degrees). This treatment will give the product elasticity.

Then stretch and start stuffing minced by hand, or using a special nozzle for the meat grinder. Sausages or sausages dressed.

Next, it is recommended that they be hanged and stuck in several places to "etch" the air that gets in.

The finished semi-finished product can be frozen, and it is necessary to cook at a temperature of not more than eighty degrees.

Homemade sausage in a collagen coat. Preparation

Homemade sausages are an excellent treat for the whole family. Prepare them easily, if there is a collagen shell of large diameter. First we begin to prepare forcemeat.

Half a kilo of beef and a kilo of pork cut into slices. Fat chop large and put in the refrigerator. First we pass the beef. To do this it is necessary through a meat grinder with a large grate. Mince salt, pepper and mix thoroughly. Then we do the same with pork. Gently insert it into the ground meat and mix thoroughly. Lastly, add spices, bacon and ice cubes. Fill stuffing shell, bandage, hang for six hours and make a puncture. Cooking this dish can be in many ways: boil, fry, bake in the oven and do on the grill.

Home sausages in the collagen coat. Preparation of stuffing

In the production of homemade sausages, several rules must be taken into account.

First, sausages in their texture should be more uniform than sausages. Therefore, when preparing minced meat, it is recommended to rotate it through a meat grinder at least twice, or better - more.

Secondly, in the semi-finished product for sausages it is necessary to add a pig lard. Thanks to this dish will become more juicy. The ideal ratio is the following: two parts of low-fat pork, one part beef and bacon.

Thirdly, it is recommended to add salt and seasonings at the very end. Stir the mince thoroughly and leave it in a cool place for several hours.

Next, we stuff the shell, bandage it and hang it for the night. Before cooking in each sausage make a few punctures. A semi-finished product prepared according to this recipe is ideal for cooking and baking in an oven.

Sausages for grilling

Mincemeat for this dish should be made from pork and chicken breast in a ratio of 1: 1. Turn the meat in a meat grinder through a fine grate several times. Mince salt, add pepper and greens. Thoroughly mix everything. Bacon chop large chunks and gently enter into minced meat. Then you can fill the collagen casings. The semifinished product is stuck on the entire surface and suspended for several hours. Next, cook the semi-finished product on the grill. Collagen shell for sausages will help them blush and get a shiny surface.

Thanks to it, it will crunch when biting. The dish turns out very tasty and juicy.