Casings

Casings are items used to give processed meat products a uniform or characteristic shape, to hold comminuted products together during further processing and to protect meat products. Most commonly used as forms and containers for sausages, these types are specifically known as sausage casings. There are two major types: natural casings, derived almost exclusively from the gastrointestinal tracts of animals, and manufactured casings of collagen, cellulose or plastic. The choice shapes the sausage’s appearance, bite and cooking behaviour. Edible collagen casings give snack sticks their characteristic snap and uniform appearance.