Most sausage casings fall into three categories: natural, collagen, or fibrous. Within those, there's a wide array of sizes and best uses. Here are some tips for choosing the size and casing style.



EDIBLE NATURAL CASINGS

Natural sausage casings are made from the small intestines of either beef, hogs, or sheep, and contain naturally occurring collagen. They're commonly used to make fresh sausage, smoked sausage, snack sticks, and brats.

  • Make juicy, tender sausages
  • Provide that distinctive "pop" when you bite
  • Require rinsing and soaking

COLLAGEN CASINGS

Made from naturally occurring collagen in beef protein, collagen casings take the place of natural hog or sheep casings. Although they lack the "pop" of natural casings, they're easier to use and more uniform in size. There are both edible and non-edible types.
Fresh Edible Collagen Casings

  • Ideal for fresh sausages like bratwurst and breakfast links
  • Cannot be boiled (they will break down).
Smoked Edible Collagen Casings
  • Ideal for snack sticks, smoked bratwurst, and hot dogs.
  • Available in clear and mahogany colors (no taste difference).
  • May burst if grilled or fried. Cannot be boiled. No smoke flavor.
Non-Edible Collagen Rounds
  • Use to make ring sausages; they naturally bend into a curve when stuffed.
  • Ideal for ring bologna and summer sausage.
Non-Edible Collagen Middles
  • Use for bologna, summer sausage, and other cured sausages.
  • They shrink with the meat, thus eliminating the loose, wrinkled casing you sometimes get with fibrous casings.
  • Available in clear and mahogany color, and printed and unprinted options (no taste difference).

FIBROUS CASINGS

Made from plant cellulose, these non-edible casings are strong and allow moisture, air, and smoke to penetrate.

  • Perfect for any type of bologna or cooked sausage.
  • Suitable for dry (Genoa salami) or semi-dry sausage (summer sausage) and other cured sausages.
  • Netted fibrous casings add an attractive "Old World" look for gifting or display.
  • Jumbo Red Casings: the fibers in these casings run lengthwise to allow for even tighter stuffing, and give a classic bologna appearance.
  • Available in clear and mahogany color, and printed and unprinted options (no taste difference).
Black Stripe Cellulose Casings
  • Non-edible.
  • Use for skinless breakfast sausage or hot dogs.
  • Steam or smoke the sausages and then peel off casing before eating.
  • Do not fry or grill with casing on.

PLASTIC HOT DOG CASINGS

  • Non-edible.
  • Use for classic skinless hot dogs.
  • Steam or smoke the sausages and then peel off casing before eating.
  • Do not fry or grill with casing on.





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