Pork · Sausage · Sausage Making

Making Sausage – Part 1 – Cleaning the Hog Casings


Hog casings.

Just a fancy, in-polite-company, not-for-the-squeamish way of saying pig intestines.

These are packed in salt and need to be rehydrated and rinsed.  Rinsed a lot.


Bill had to measure out enough intestines for two batches of sausages, so that was about 20 feet, I think. 


It’s kind of nice just being the photographer once in a while….


The intestines soaked – rehydrated – for a good half hour. 

They kind of look like homemade noodles, sort of, don’t they?  Sort of?

Okay, maybe not.

Anyway, after they were soft and a lot of the salt had melted away, it was time to rinse.

It’s not easy to find the opening at the end of an intestine, at least when they’re in this form.

Ah, there it is.


Bill used one of the sausage-stuffing inserts to funnel cold running water into each intestine…


They kind of looked like balloon animal wannabes when they were filled…




After letting the water run through each portion of intestine for a while, Bill squeezed out the water and put each rinsed intestine in a bowl of clean water.


And that’s where we are at the moment. 

Great start to a Sunday, isn’t it?


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