Casing

Casings are the outer covering of sausages, formed from animal intestines or synthetic materials. Natural casings are typically made from the intestines of pigs or sheep, which are cleaned, treated, and prepared for use. Synthetic casings can be made from collagen, cellulose, or plastic, offering different properties for sausage production.

Casings are essential for containing the sausage meat mixture, giving sausages their characteristic shape and bite. They help to retain moisture and flavour during cooking and can contribute to the overall texture. Casings are used in a wide variety of sausages, including fresh, smoked, and cured varieties.

Casings are not typically considered food additives and are not assigned E-numbers. Natural casings are a traditional food ingredient. Synthetic casings made from approved materials like collagen or cellulose are authorised for use in the UK. These materials are generally considered safe for consumption when used as intended. No specific health concerns are associated with the consumption of casings at typical dietary levels.