How to clean pork intestines for sausage quickly and correctly

Cleaning pork intestines for sausage is easy. Fans of such products know that the most delicious and healthy product is obtained when prepared at home in a natural casing. You can find it peeled in the store or process it and prepare it yourself for future use.

How to prepare pork intestines for homemade sausage

To prepare sausages at home, many housewives prefer to use pork intestines. They are universal, as they are suitable for various types of meat, mixtures of them, as well as vegetables, cereals and other ingredients. They are used to prepare sausages for grilling, hunting, raw smoked, and hot smoked products.

One of the advantages of pork offal is that even housewives who do not have special knowledge and skills can process them.

Preparing pork intestines for sausage is a simple process. It requires:

• protective gloves for hands so that the skin does not absorb the characteristic, persistent odor;
• thick oilcloth or film for the table;
• separate cutting boards (after work, they should be washed with soda and sprinkled with vinegar).

The casings are prepared after cutting the carcass so that they do not lose strength and elasticity. Guts from one animal allow you to process and accommodate up to 15 kg of minced meat.

How to process pig intestines for sausage the traditional way

Housewives and cooks know several ways to clean pig intestines. One of them is considered traditional and is as follows:

1. The casings are washed in cold water.
2. Cut into several pieces, the length of which can be from 2 to 5 m.
3. Since touching the epithelium in the giblets can be unpleasant, it is best to squeeze it out before cleaning the pig intestines under running water.
4. Each piece is turned inside out. To make this easier, take a crochet hook or knitting needle, or any pointed sticks. They catch the edge of the shell and thread it inside, stretching it along the entire length.
5. Take dishes to soak the product. Fill it with water, add salt and soda at the rate of 2 tbsp. l. per 1 liter of liquid.
6. Place the offal in the solution and leave for 5 hours. This is necessary to remove fat and destroy harmful microorganisms.
7. Clean the product from the epithelium using a knife.
8. Soak again in cold water for 2 hours.
9. Rinse. If necessary, you can clean and rinse the pork intestines for sausage again. They should become transparent.
10. Afterwards they are pulled onto the tap and washed. At the same time, the integrity of the shell is checked.
11. Turn it inside out.

How to clean pork intestines for sausage: a quick method

The traditional way to wash offal takes a lot of time. You can quickly clean pig intestines for sausage. They do it like this:

1. Squeeze out the epithelium with your hands to clean the inside.
2. The intestines are everted using any suitable device, for example, a knitting needle.
3. Rinse.
4. Heat the water. If small intestines are taken, then the water temperature is adjusted to +50 degrees. If thick, then up to +90. Leave them in the liquid for 4 hours.
5. Then it remains to clean the epithelium with a knife and rinse under running water.
6. At the end, to eliminate unpleasant odors and disinfect, rinse in a solution of potassium permanganate (potassium permanganate).

A quick way to clean offal is appropriate if it belonged to a young animal

How to treat pig intestines to get rid of odor

If a housewife decides to clean pig intestines at home, she is faced with the problem of an unpleasant odor, which can be difficult to get rid of. This is one of the difficulties of making sausages yourself, especially if a beginner has to do such work. The product may absorb the “aroma” and become inedible.

Thoroughly washing and cleaning pig intestines for sausage is not enough. It is necessary to use other methods:

1. Soaking in soda solution. To dilute it, take 2 tbsp. l. powder per 1 liter of water. Leave the product in the liquid for 5 hours. This helps get rid of microorganisms that cause odor.
2. Treatment in a solution of potassium permanganate.Like soda, potassium permanganate kills germs and disinfects.
3. Immersion in potato mixture. The raw, peeled root vegetable is grated. Pork intestines are dipped into the resulting mass and left for 2 hours. Then rinse.

Methods for storing cleaned pork intestines

Housewives who have at least once cooked pork intestines themselves know that they always have a surplus. The product must be processed for long-term storage. They do this using various methods. The most common way:

• properly clean pork intestines for sausage,
• wash them;
• after disinfection in a solution of soda or potassium permanganate, rub with salt;
• Use it to pour the product prepared for future use, folded into any container.

This harvesting method is suitable for cases where the shell needs to be preserved for a period of no more than a year.

In order for the product to be usable for up to 5 years, it must be placed in a glass container, filled with a saturated salt solution and rolled up.

Another method of storage is called dry storage, as it involves drying the pig intestines. They must be pre-processed:

• clean and rinse;
• treat with a disinfectant;
• soak in saturated saline solution;
• hang on a line to dry.

The dried shells become transparent and rustle when touched. Before making sausages, they must be immersed in water for several hours.

You can also store excess using the cold method, that is, by freezing. To use it, you must:

• clean, rinse and disinfect pig intestines;
• soak them in a saturated salt solution;
• Divide into several servings and place in the freezer.

How to prepare canned pork intestines for sausage

The main job of preparing purchased, canned pork giblets for homemade sausage is to clean them outside and inside, and rinse them thoroughly. The workpiece must be divided into pieces of the required size, turned out, soaked for several hours and washed again. After this, the giblets are ready to be filled with minced pork.

In stores and markets you can buy frozen, dry, and canned pork intestines in brine. There are differences in their preparation.

Frozen

If tripe is prepared for future use by freezing, it can be placed in a deep bowl and left to thaw in a warm room, or immersed in water. Then make a saline solution and soak for 2-3 hours.

Dry

If dry pork intestines are used for homemade sausages, their preparation goes through the following stages:

1. The shell is inspected to see if there are any cracks or holes. If it is damaged, the area with the defect is cut off.
2. Dry offal is soaked in cool water. Processing time is about half an hour.
3. Prepare a solution with table vinegar, 1 tbsp. l. for 1 liter of water. Pork intestines are dipped into it so that they become pliable and soft.

Canned in brine

Homemade sausage casings preserved in brine acquire a special, piquant taste. It is recommended to prepare them for filling with minced meat in the following way:

1. Remove salt and rinse under running water.
2. Cut into pieces of the required length and check for defects.
3. Heat water to a temperature of 30 degrees, soak the tripe in it.This helps remove excess salt and make the shell softer.
4. Marinate in brine for 1-2 hours.

If all the canned giblets were not used when preparing the sausage, they can be squeezed out, covered with salt and put in the refrigerator

Advice from professionals

People who have extensive experience in making sausages in natural casings share an alternative way to quickly clean pork giblets. If you need to prepare them in large quantities, then scraping everything out with a knife is long and difficult. You can resort to this trick:

1. Take a deep basin or any other large-volume container. Place pork intestines in it.
2. Sprinkle salt and flour on top.
3. Add citric acid.
4. Rub and mash the giblets, as when washing clothes.
5. Turn inside out and repeat this procedure.
6. Wash well in running water.

Professionals use small-diameter pipes or other cylinder-shaped objects to clean the entrails. Pork intestines are pulled over them. This is done to make it easier to clean the sausage casings. They are washed using a dish sponge or a washcloth-mitten.

Conclusion

Even a culinary novice can clean pork intestines for sausage - to do this you need to know the basic rules. For 1 kg of meat, professionals advise taking a piece of about 2 m. Before processing, the giblets are matte, painted in a pinkish tint. When they are ready to be filled with minced meat, they become transparent and white. The main task during cleaning is to scrape them out as best as possible from the inside and outside and rinse thoroughly.

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