Sausage Casings

Hog casings are undoubtedly the most popular sausage casing. Hog casings can be used for almost any kind of sausage. We prefer to use natural casings, like hog casings, for our sausage. A natural casing in our opinion gives the best flavor and appearance to the final sausage product. A natural sausage casing enhances and complements the natural juices and quality of the meat and spices. Natural cases permit deep smoke penetration if you are smoking your sausage.

Sheep casings are very tender and are used for sausages such as breakfast sausage, frankfurters, and fresh pork sausage. We prefer to use natural casings, like sheep casings, for our sausage. A natural casing in our opinion gives the best flavor and appearance to the final sausage product. A natural sausage casing enhances and complements the natural juices and quality of the meat and spices. Natural cases permit deep smoke penetration if you are smoking your sausage.

Beef bungs, middles, and rounds are perfect for sausages that require a very thick casing, such as bologna and salami. Beef casings are larger in diameter than other natural casings. They are uniform in diameter, have a strong traditional look, are commonly used for a wide variety of applications, have great customer appeal, are easily molded into a wide variety of shapes. These beef casings are not edible.

Collagen casings are the complete solution for all sausage applications, including freezing, deep fat frying, grilling and oven cooking. Collagen casings are supplied on a shirred stick and the amount needed for each application can be cut off. Collagen casings are made from the gelatinous substance used to make the famous gelatin dessert. Most commercially purchased sausage in the USA is stuffed into collagen casings.

Fibrous sausage casings are inedible and are made from wood cellulose (essentially paper) permeated with protein. Fibrous casings are the toughest casings produced and they are used where maximum uniformity of the finished product diameter, whether sausage or smoked meat, is desired. The uniformity of product stuffed in the casings make them ideal for slicing for prepackaging. Fibrouse sausage casings do not require refrigeration.

Synthetic casings are made from alginates, and the casings themselves require no refrigeration. Synthetic casings are used by mass producers and can be made in different colors. Synthetic casings are the most uniform and strong of all types of casings.

These vegetable based casings look and taste remarkably like fresh collagen casings! These casings are made 100% from plant sources with no ingredients from animal sources. Kosher, Halal, Vegetarian and Vegan friendly! Use with any meat, fish, vegetables, fruits, and some seafoods.

We prefer to use natural casings for our sausage. A natural casing in our opinion gives the best flavor and appearance to the final sausage product. A natural sausage casing enhances and complements the natural juices and quality of the meat and spices. Natural cases permit deep smoke penetration if you are smoking your sausage.