4 Best Sausage Casings to Improve Your Sausage Making Skills

When it comes to eating sausage, most people never think about the fact that the actual sausage is most likely covered in edible casings. Casings are necessary to hold the sausage itself together because the fresh sausage is made from ground ingredients.

These ingredients would not be easier eaten with a spoon than on a bun without the casing to give the sausage its mold and shape. 

There are many different kinds of casings for sausage, and here is an overview of the 4 best casings for sausage, which can help you in choosing a brand of sausage that you purchase from the store, or even when making your own.

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1. Natural casings

Natural casings are made from the intestines of pigs, cows, and sheep. While it might seem gross to many people (though some people eat only the casings), the animal’s intestines are thoroughly cleaned and then processed to be used as very reliable casings.

A natural casing will have no taste, so you don’t have to worry about it altering the taste of your sausage. Natural casings are the most commonly used type of casing because of their various sizes for use with different types of sausage.

This type of casing is also quite popular because people can get the best sausage flavor using natural casings. Sheep casings are very small in diameter, so they’re used when making breakfast sausage links since these links are typically smaller. Pig casings are used for a majority of sausage because they’re the ideal size and texture. Beef casings are used for larger sausages, bologna, and salami.

When using natural casings, if you choose a salted kind, then it will be necessary to soak it and clean it before use, while the unsalted kind doesn’t require any type of pre-treatment.

2. Cellulose casings

Cellulose casings or fibrous casings are an alternative type of casing that is used for sausages and that have many advantages as well as disadvantages.

A cellulose casing will be made from plant materials that have undergone special treatment of caustic chemicals, and they are not edible. This means that once you make your sausage and cook it, you will need to remove the casing before eating it.

The benefit of using cellulose casings is that it’s usually cheaper and easier to use than other types of casings.

These types of casings can also be stuffed at a very rapid pace without bursting open, as they’re very sturdy and durable.

3. Collagen casings

Collagen is a protein found in the muscles and joints of animals, and this material has been used for some time now to make some pretty effective sausage casings.

One thing that you need to remember when using a collagen casing is that you should refrain from overstuffing them, as they can burst and you will have a huge mess to clean up.

Furthermore, if you’ve had the casings for a while, it’s important to rehydrate them before stuffing for maximum stretchability. 

Sausages made with collagen casings are easy to cook, and like natural casings, your sausage will turn out wonderfully flavored.

Like other types of casings, collagen casings come in both edible and inedible types, so you need to read the packaging carefully before using them.

4. Plastic casings

Plastic casings can be stretched and used to make large sausages. This type of casing is frequently used in commercial manufacturing and often isn’t used when making homemade sausage.

However, plastic casings have some advantages, with one of the main ones being that the casing is permeable, so smoke and flavors can seep into the sausage during the cooking process.

However, plastic casings are not edible, and they must be removed after cooking. 

Plastic casings are extremely durable, making it easy to stuff them completely to create a fuller sausage, without the need to worry about it bursting open.

This type of casing is not only used for making sausage but for making other meats, as well, with bologna top on the list.  

Frequently Asked Questions

What type of sausage casing should I use?

Use natural casings for the best flavor, especially if you prefer to avoid artificial options. Ensure they’re edible, or remove them before eating. Consider the sausage shape and taste you want to achieve, as casings can affect the final flavor. Natural smoked casings can add extra flavor.

What are the two main types of casings for use in sausage making?

The two main types of sausage casings are natural and synthetic. Natural casings, made from pig, cow, or sheep intestines, are often preferred. Synthetic casings, made from collagen, cellulose, or plastic, offer alternatives. Each has pros and cons, so experiment to find your favorite.

What are most sausage casings made of?

Most sausage casings are made of natural materials from cows, pigs, and sheep. Natural casings are the most popular because they don’t change the taste of the sausage like some synthetic casings sometimes do.

What is the difference between sausage casings?

Sausage casings differ in material and edibility. Natural casings, made from animal intestines, offer great flavor and are usually edible. Cellulose casings are often inedible and must be removed before eating. Collagen and plastic casings each have unique benefits, and experimenting with different types helps you find the best fit for your needs.

What type of sausage casing is best?

The best type of sausage casing is sheep casings, which are widely regarded as the top-quality small-diameter casings used in the production of various sausages. These casings are available in different lengths and diameters. However, it is crucial to locate a reputable manufacturer to ensure the highest quality.

What does Johnsonville use for sausage casing?

Johnsonville uses a collagen casing derived from beef for their fully cooked items and breakfast links, while their fresh breakfast and dinner sausage items are encased in a natural pork casing.

What are the different types of sausage skins?

The different types of sausage skins include hog casings, sheep casings, beef casings, collagen casings, fibrous casings (non-edible), and vegetarian casings.

What is modern sausage casing?

Modern sausage casing is typically made from collagen derived from animal hides for edible casings, while inedible casings are commonly made from cellulose or plastics.

What are the best casings for homemade sausages?

The best casings for homemade sausages are sheep casings. Sheep casings are known for their tenderness and are especially suitable for making small link sausages such as breakfast sausage, hot dogs, and snack sticks due to their smaller diameter.

What is commonly used for sausage casings?

The material commonly used for sausage casings is known as sausage casing, sausage skin, or simply casing. Natural casings, which are made from animal intestines or skin, have been used for a long time. However, in the early 20th century, artificial casings made of collagen and cellulose were introduced as an alternative option.

What are Johnsonville sausage casings made of?

Johnsonville sausage casings are made of a collagen casing derived from beef for our fully cooked items and breakfast links, while our fresh breakfast and dinner sausage items are encased in a natural pork casing.

What is the difference between skinless and natural sausage casings?

The difference between skinless and natural sausage casings lies in their composition and preparation. Natural casings are derived from cleaned and processed animal intestines, while synthetic options are made from collagen, cellulose, or even non-edible materials like plastic. It is important to note that most hot dogs initially have casings, but those labeled as “skinless” indicate that the casing has been removed after cooking.

How do you make sausage casings not tough?

The casings can be made less tough by puncturing them before smoking the sausage, as this allows a small amount of air and fat to escape, resulting in a softer texture.

What is the best tender sausage casing?

The best tender sausage casings are sheep and lamb sausage casings, which are known for their delicate nature and smaller size compared to other casings. They are considered the most tender option for casings.

What are cheap sausage casings made of?

Cheap sausage casings are typically made from collagen, which is derived from the hides of pigs and cows. In addition to hides, bones and animal tendons are also utilized in the production of these collagen casings.

What casings are used for breakfast sausage?

The casings used for breakfast sausage are Clear Collagen Casings, which are ideal for making both breakfast sausage and fresh sausage.

Why do sausage casings need to be soaked?

Sausage casings need to be soaked in order to make them more pliable. Natural casings, which are made from sheep, hog, and cow intestines, are typically provided in a salted brine. To prepare them for use, they should be soaked in clean, warm water for at least 1 hour, with regular water changes. This soaking process helps to remove excess salt and ensures that the casings are flexible enough to be filled with sausage mixture.

Are collagen casings good for sausage?

Collagen casings are considered good for sausage because they are made from collagen derived from animal hides. While there are both edible and inedible versions available, meat processors often prefer collagen casings due to their safety, digestibility, and ease of use.

What is the best casing to use for Italian sausage?

The best casing to use for Italian sausage is natural hog casings. These casings are big, fat, and plump, and our 32-35 mm edible hog casings are specifically recommended for Italian sausages, as well as other types such as bratwurst, knockwurst, kielbasa, fresh or cured chorizo, andouille, chicken, pork, venison, lamb, or beef. They are suitable for both fresh or cured sausages and smoking.

Do you eat natural casing on sausage?

The natural casing on sausage serves the purpose of holding and shaping the meat and spices, ensuring everything stays together. Both natural and synthetic casings from Johnsonville are edible. Removing the casing from a sausage grants you access to the delicious meat inside, enabling you to utilize the ground meat for various recipe concepts.

What are the different types of meat casings?

The different types of meat casings include animal casings, regenerated collagen casings, cellulose casings, fibrous casings, and plastic casings.

What makes sausage chewy?

Sausage becomes chewy due to the fermentation process used in making dry and semi-dry sausages. This process gives them their distinct tangy flavor and a texture that is characterized by its chewiness. To achieve this, salt, nitrates like Prague Powder #2, spices, sugar or dextrose, and occasionally lactic acid bacteria (LAB) starters are employed in the production of these sausages.