Understanding Sausage Casings: Which Ones Can You Eat?

Have you ever wondered where sausage casings come from?
Sausages are a type of meat product that has been around since ancient times.
In fact, they date back to at least 3000 BC!
There are different types of sausages but they all share similar ingredients and processes.
1 In this blogpost I’m going to explain the process of making sausage casings and the different types of casings used.

Types of Sausage Casings

Sausages are usually made from pork, beef, poultry, or a combination of these meats. Most sausages are formed using natural casings, but there are other types of casings used for different purposes. Natural casings are made from intestines and stomachs of animals. These casings are removed from the animal after slaughtering and cleaned. They are then stuffed into casings machines where they are twisted around spools of wire. This process creates long strands of sausage casing that are ready to be filled with meat. There are two main types of sausage casings: collagen and cellulose. Collagen casings are made from skin and connective tissue of pigs, cows, sheep, goats, deer, and horses. Cellulose casings are made from cotton linters. Both types of casings are edible. However, collagen casings are preferred because they are stronger and more elastic. Cellulose casements tend to dry out quickly and break down easily.

5 Types of casings:

Natural casings are made from the intestines and stomachs from slaughtered animals. They are removed from the animal immediately after slaughtering and cleaned thoroughly. They are then stuffed in casings machines where they’re twisted around spools of metal wire. This process creates very long strands of sausage casing. These casings are ready to be filled and cooked. Collagen casings are made primarily from pig intestines. They are strong and elastic. They are also very easy to clean. They are not recommended for hot smoking because they become brittle when exposed to high temperatures. Cellulose casings are manufactured from cotton linters. They are very soft and pliable. They are also very absorbent. They are generally used for cold smoking.


Casing is a term used to describe the outer covering of meat products such as sausages, bologna, salami, pepperoni, bacon, ham, and other types of processed meats. Casing is usually made from the intestine of a cow, pig, sheep, goat, or deer. It is sometimes referred to as "skin" or "parchment." In addition to being used for making sausages, casing is used to wrap cheese sticks, breadsticks, and other snack items.

Artificial (cellulose)

Cellulose casings are made from cellulose fibers that are treated with chemicals to make them pliable. Cellulose casings are generally thinner than natural casings, but thicker than collagen casings. They are typically used for hot dogs, sausages, and other processed meats. Collagen casings are made from animal collagen, which is derived from the skin, tendons, ligaments, bones, and other connective tissue of animals. Collagen casings are used primarily for smoked and cured meats, such as ham, bacon, sausage, jerky, and prosciutto.

Artificial (Collagen)

Natural casings are made from the intestines of pigs, calves, sheep, goats, and lambs. Natural casings are used for salami, bologna, pepperoni, chorizo, linguini, and other types of meat products. Calf intestine casings are the most common type of casing used today. Calf intestines are harvested from young cattle between six months and two years old. The intestines are cleaned, washed, and soaked in a salt solution to remove any impurities. After soaking, the intestines are hung in a curing barn for about three weeks. During this period, the intestines are massaged daily to ensure even drying. Once dried, the intestines are cut into sections and packed in boxes.


Plastic casings are manufactured using polyvinyl chloride PVC, a synthetic plastic material. PVC casings are generally thinner than natural casings and are not as elastic. However, they are cheaper and easier to produce. In addition, they are resistant to moisture and oils. PVC casings are usually used for sausages, hot dogs, and frankfurters.


Vegetarian casing is made from cellulose propionate CPP. It is a type of vegetable protein casing. CPP is derived from plant materials such as cotton linters, wood pulp, and corn fiber. Vegetarian casings are available in different sizes and thicknesses. They are used for making veggie burgers, vegetarian sausages, and other meat substitutes. Natural

How To Know If Sausage Casing is Edible

Sausage casings are edible if they are not dyed or colored. Natural casings are made from animal intestines. They are usually made from pigs’ intestines. They are mostly used for making natural sausage products.

Are You Supposed To Remove Sausage Casing?

You are supposed to remove the casing after you cooked your sausages. It is important to remove the casing because it contains fat and other ingredients that could affect the taste of your sausages. How Long Should I Let My Sausages Rest After Cooking?

How To Cook Sausage Out of Casing

Sausage casings are removed from cooked sausage links using a tool called a “casing cutter”. This tool is used to cut off the end of the sausage link where the casing was attached. Once the casing is removed, the sausage meat is ready to eat.

Tools To Use:

Casing Cutters Steps: 1. Remove the sausage from the refrigerator about 30 minutes prior to cooking. 2. Place the sausage into a bowl filled with ice water. 3. Allow the sausage to sit in the cold water until it reaches room temperature about 1 hour. 4. Drain the sausage well. 5. Using a sharp knife, slice the sausage lengthwise down the center of the sausage. 6. Open the sausage up and remove the casing. 7. Slice the sausage crosswise into desired lengths. 8. Serve immediately.


To make the sauce, combine the ketchup, mustard, Worcestershire sauce, hot pepper sauce, garlic powder, salt, sugar, and black pepper in a medium bowl. Whisk together thoroughly. Set aside. Place the sausages in a large skillet. Add the butter and let melt. Stir in the onions, celery, and bell peppers. Sauté until tender. Add the reserved sauce mixture. Bring to a simmer and reduce heat to low. Simmer 5 minutes.

Can You Eat Summer Sausage Casing?

Yes, summer sausage casing is safe to eat. It’s not recommended that you consume any part of the casing, but if you’re looking for a fun way to enjoy summer sausage, try making your own sausage casings!

Unique Sausages

Sausage casings are used to stuff sausages. They are usually made from intestines or stomachs of pigs. These casings are used to make sausages such as hot dogs, bologna, pepperoni sticks, salami, chorizo, kielbasa, bratwurst, and other types of sausages.

Do you need to soak sausage casings?

Sausage casings are made from animal intestine. They are used to fill meat into casings. Casing is used to stuff meat into casing. It is used to stuff meat in a casing.

How do you know if sausage casings are edible?

No, sausages casings are usually made from pig intestines. Sausage casings are used to stuff meat into casings. Casings are made from animal intestines. They are used to stuff meats into casings. What is a casing?

Is sausage casing safe to eat?

Yes, sausage casings can be eaten. However, they are not recommended for consumption because they can carry bacteria such as Salmonella. It is important to wash the casings thoroughly after using them.

Can sausage casings be eaten?

Sausages are usually made from pork, beef, poultry, or other meats. Sausage casings are used to help hold the meat together during the manufacturing process. Casings are made from animal intestines and are generally made from sheep, calf, pig, or goat intestines. Casings are typically made into two different sizes, depending on what type of sausage product you are making. A larger diameter casing is used for chorizo and other types of sausages where the casing holds a lot of air. A smaller diameter casing is used for frankfurters and other types of sauages where the casing holds less air.

Are all sausage casings intestines?

Sausage casings can be soaked in hot water for about 30 minutes prior to processing. This allows the casing to become soft enough for the machine to pull the casing off easily.

What sausage casings are edible?

Casings can be cleaned using warm water and soap. Make sure to rinse thoroughly after cleaning. It is important to note that if you are using a machine to remove the casing, you will need to soak the casings in hot water prior to processing. This will soften the casing and allow the machine to pull off the casing easily.

How do you clean sausage casings?

Sausage casings are used to stuff sausages. These casings are usually made from animal intestines. They are generally either natural made from pig intestines or artificial made from plastic. Natural casings are preferred because they are cheaper and easier to obtain. Artificial casings are not recommended because they tend to dry out easily and are difficult to clean. Sausage casings are typically sold in two different sizes. Large casings are used to make bulk amounts of sausages while smaller casings are used to fill individual links. Casings are available in several different colors, but the most common color is white. White casings are used to produce sausages that are meant to resemble real meat.

In summary, there is a lot of information on casings and sausage and I hope this post gives you a good place to start your research into what is best for your projects. The last thing I want to say that these items are generally best ordered from a meat processor, as they may be hard to find in grocery stores.

Daisy Kim
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