Most difficult to find, but we have the hog bung cap!! This characteristic irregular-shaped intestine is most famous for Italian ‘Nduja.
Hog bung cap | for ‘nduja style sausages
Most difficult to find, but we have the hog bung cap!!
What is a hog bung cap?
A hog bung cap (or hog bung) is a cleaned and salted sow’s appendix. A sow’s casing is much larger than a normal pig’s casing because sows are raised to reproduce and thus live a lot longer and become much larger and heavier, up to 250-300 kg (compared to around 120 kgs for a regular pig). Consequentially, their intestines are much larger too. It has a characteristic irregular shape, much different from the corresponding beef bung.
What do you use a hog bung cap for?
A hog bung cap is used for a variety of traditional sausages such as saucission de Montagne, Croatian Kulen, saucission Jésus de Lyon, Bauern Rotwurst and our favourite: Italian ‘nduja.
‘Nduja is a spicy spreadable cured sausage made from pork and red peppers that originates from the town of Spilinga in the Italian sun-drenched province of Calabria. The sausage is made from ground pork, lots of fat, salt, and sun-ripened red peppers from Calabria and is delicious on a baguette or bruschetta. You can also add it to your favorite (pasta) sauce for extra spice. Or how about sausage rolls with ‘nduja? Or surprise your love on Sunday morning with a ‘nduja croissant with Provolone! Because the meat – after being vigorously kneaded together with the chilies – is hung out to dry for a fortnight to a year, it gets all the time it needs to become deliciously ripe and spicy.
- one dried hog bung cap
- Size: length: around 35 cm, diameter around 20 cm, content around 3 L
- Soak it in water overnight in the refrigerator
- If necessary, make the opening wider with a knife
- Repeatedly fill the casing with lukewarm water
- Stuff it with whatever you want
- Please note that this casing is somewhat fragile and should be handled and stuffed carefully
Online English spoken sausage making workshop
In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.
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