Sausage Casings: The Lowdown

Casing Information

Edible Collagen Casings are made of beef protein. These casings are a natural product that is manufactured into casing form. They can be clear or mahogany in color, printed or unprinted. There are several variations of collagen casings: fresh, smoked, and snack stick.

Fresh: The Most Tender

• Use for: fresh sausages, such as brat and breakfast sausage
• Size: 21mm - 32 mm
• Edible
• Preparation: No soaking needed. Use right out of the package.
• Cooking Method: broil, grill or fry
• Clear in color
• Pleated into long tubes and holds anywhere from 10 - 23 lbs. per strand

Smoked/Processed: Second-Most Tender

• Used for: hot dogs, smoked and cured bratwurst or mettwurst
• Size: 21mm, 24mm, 32mm
• Edible
• Preparation: No soaking needed. Use right out of the package.
• Cooking Method: These are made stronger to be hung in a smoker, but can also be cooked in the oven or dehydrator.
• These will shrink somewhat if used for fresh sausage and may burst upon grilling or frying.
• Pleated into long tubes and holds anywhere from 6 - 28 lbs. per strand depending upon the size.

Snack Stick Casings: Least Tender:

• Used for: snack sticks and breakfast sausage
• Size: 17mm, 19mm, 21mm
• Edible
• Preparation: No soaking needed, use right out of the package.
• Cooking Method: These are made stronger to be hung in a smoker, but can be cooked in an oven.
• Clear or mahogany in color.
• Pleated into long tubes and holds anywhere from 6 - 10 lbs. per strand depending upon the size.

Old Fashion Collagen Casings are non-edible and made of beef protein to eliminate the loose wrinkled look you get with Fibrous Casings. These casings are string tied.

Collagen Rounds:

• Use for: ring bologna, bologna, trail bologna and summer sausage
• Size: 1 1/2" x 18"
• Non-edible
• Preparation: Soak in non-iodized salted water for 3 - 5 minutes (1 gallon of water to 1 cup of salt)
• Cooking Method: Can be hung in smoker or cooked in the oven until the internal temperatures reaches 165°.
• Clear in color
• Holds 1 - 1 1/2 lbs. per casing.
• Shrinks with the meat to prevent wrinkling.
• These casings will curve when stuffed.

Collagen Middles (also known as Collagen Straights):

• Use for: summer sausage, trail bologna, bologna, salami, etc.
• Size: 2" x 18" or 2 1/2" x 20"
• Non-edible
• Preparation: Soak in non-iodized salt water for 3 - 5 minutes (1 gallon of water to 1 cup of salt).
• Cooking Method: Can be hung in a smoker, or cooked in the oven until the internal temperature reaches 165°.
• Clear or mahogany in color, printed or unprinted.
• Holds 1 1/2 to 3 lbs. per casing
• Shrinks with the meat to help prevent wrinkling.

Natural Casings are made from sheep, hog, and cow intestine. They come in a salted brine and need to be soaked for at least 1 hour in clean, warm water, and you need to change the water regularly. Soaking will make the casings more pliable. Flush casings to thoroughly remove all salt. Refrigerate after opening to help eliminate the odor that naturally occurs with fresh casings. Natural casings will stay fresh on the shelf and in the refrigerator for at least 1 year or longer, as long as they are kept in brine in an airtight bag or container. If casings have soaked and cleaned, simply pour salt over them and seal them in an airtight bag or container. These casings are edible and can be broiled, grilled, or fried. They will provide a "pop" when bitten into.

Natural Hog Casings:

• Use for: brats, franks or metts
• Size: 32mm-35mm (1 1/4" - 1 1/2")
• Edible
• Preparation: Soak at least 1 hour in clear, warm water, change water regularly.
• Cooking Method: broil, grill or fry

Natural Sheep Casings:

• Use for: snack sticks, breakfast sausage links
• Size: 19mm - 21mm (approx. 3/4")
• Edible
• Preparation: Soak at least 1 hour in clear, warm water, change water regularly.
• Cooking Method: broil, boil, grill, or fry

Natural Beef Rounds:

• Use for: ring bologna, salami, trail bologna
• Size: 40mm - 42mm (1 1/2" - 1 3/4")
• Edible
• Preparation: Soak at least 1 hour in clear, warm water, change water regularly.
• Cooking Method: bake, smoke, or boil

Fibrous Casings are made of plant cellulose (think tea bag). These casings are non-edible. They will hold anywhere from 1 to 6 lbs. per casing, depending on size. They are tied at one end. They can be clear or mahogany in color, and printed or unprinted. Prior to use, these casings must be soaked in water for 20 - 30 minutes to make them pliable and easy to use.

Classic Large Casings

• Use for: summer sausage, salami, bologna, trail bologna, etc.
• Size: 1 1/2" x 12", 1 3/4" x 24", 2 1/2" x 20", 4" x 20"
• Non-edible
• Preparation: Soak in warm water 30 minutes prior to using.
• Cooking Method: oven at 170° - 185°, or smoke in smoker until internal temperature of sausage reaches 165°
• Clear or mahogany, printed or unprinted
• Tied at one end and will hold anywhere from 1 - 6 lbs.

Hot Dog Casings are available as Collagen Edible Casings, or use our Non-Edible Hot Dog Casings to make good ol' fashioned ballpark style franks.

Ballpark Style

• Use for: franks/hot dogs
• Size: 26mm
• Non-edible
• Preparation: No soaking needed, use right out of the package.
• Cooking Method: boil or smoke until internal temperature reaches 165° - do not use in an oven.
• Red or clear in color.
• Holds anywhere from 27 - 28 lbs. of hot dogs per strand.
• Pleated into long tubes.
• Kosher Certified

Need More Information About Sausage Making?

Still deciding which Casings to use for your sausage? Download our handy chart on Choosing the Perfect Casing.

Smoking the perfect sausage? Click here for Smoking Information.

Need help troubleshooting problems with Casings? View Troubleshooting Casings here.