Sausage Casing

Sausage casings are the outer skin of a sausage. They can be made from natural animal intestines (collagen, sheep, pig, or cattle) or from manufactured materials like collagen or cellulose. Casings are cleaned and processed before being filled with sausage meat and then sealed.

Casings are used to hold the sausage meat together, giving it its characteristic shape and allowing it to be cooked. They also contribute to the texture and appearance of the final product. Casings are found in a wide variety of sausages, including pork, beef, lamb, and even vegetarian or vegan varieties.

Natural casings are not considered food additives and do not have an E-number. They are a traditional part of many meat products. While generally considered safe, some people may have sensitivities. There are no specific health concerns associated with the consumption of natural sausage casings at typical intake levels.