Sausage casings

Sausage casings are the tubes into which sausage fillings are stuffed to give them shape. Traditional casings are natural, cleaned intestines of pigs, sheep, or cattle, while modern alternatives include collagen, cellulose, and plastic casings. The casing must be strong yet permeable enough for smoking and drying where required. Casing choice affects texture, appearance, and processing behaviour, and natural casings remain prized for their traditional snap. Edible collagen casings suit high-speed production lines. Each type is chosen for the sausage style it will hold.