INSCA, International Natural Sausage Casing Association, enhances the natural sausage casings industry through scientific research as well as business expansions.
INSCA monitors international trade issues and industry scientific research and provides sausage recipes on its website. One of the most important functions of INSCA is to promote natural casings.
For Sausage Makers, the characteristics of natural casings yield high quality products that are uniform in flavor. For Retailers, the endothermic quality of Natural Casings means that the casing draws heat from the sausage and cools it below the temperature of surrounding air, providing better shelf-life and maintaining a juicier, fresher appearance. For Consumers, the osmotic quality allows an intermingling of flavors inside and outside the sausage while cooking. What some people still don’t know is that sausages made in Natural Casings have a well-filled appearance causing the sausage (not just the ends) to appear almost perfect.
The International Natural Sausage Casing Association will hold its 44th Annual Meeting on May 19-24 in New York City.
Source: INSCA – International Natural Sausage Casing Association