Types of Sausage Casings – Pros of Natural, Collagen, And Fibrous Casings

Making sausages on your own might be rewarding but not fun; however, choosing the right type of sausage casing for its making isn’t challenging; all you need to do is know the difference between casing materials. Within the broader categories of natural and artificial casings, here are the subcategories.

Natural casings might include hogs and sheep intestines, but some of the variants are made from the stomach and other parts of the beef intestines. On the contrary, collagen casings are made from cowhides and are chemically extruded to form an edible protein wrapper for sausages. Lastly, fibrous casings are made from paper mixed with cellulose; unlike other casings, they are not edible. They are only used for cooking sausages and then removed before you start eating them.

Pros of natural casings:

• They are made with deep penetration holes so that smoke reached inside and made them cook properly.

• They are edible, which don’t sully your sausages’ flavor with their own.

• It gives a good texture when taken the first bite of finished sausages.

• If they are correctly stored, they last for two years in your refrigerator.

• As a hog casing manufacturer, we know that one of the best casings is made of hog’s intestine.

Pros of Collagen Casings:

• Collagen cases are pretty strong, and they grasp the smoke and other flavors quite well.

• They are man-made so that they can be made in any size.

• They are edible and challenging to break.

• They shrink to fit the meat they’re encasing when cooking.

Pros of Fibrous Casings:

• These casings take smoke quite well and stick to the meat to shift and shrink in curing.

• They are available in various colors, shapes, and sizes to be used creatively in restaurants.

• They don’t require refrigeration.

• They are made with the company’s logo pressed on them.

• They are artificial and non-edible.