Casings

Types of Sausage Casings

Collagen Casings (Edible)

Edible collagen casings are ready to use right out of the package—no soaking required.

• Fresh: for sausages that won’t be smoked
• Clear: smokeable with a neutral appearance
• Smoked: produces a rich, mahogany color

They offer consistency, convenience, and are ideal for both beginners and high-volume processing.

Natural Casings

Natural casings are made from cleaned hog or sheep intestines and are fully edible. They are salt-packed and must be rinsed and soaked before use.

• Sheep casings (22–28mm): ideal for breakfast sausage and hot dogs
• Hog casings (32–42mm): best for bratwurst and kielbasa

They provide a traditional snap, twist easily, and are naturally smoke permeable.

Fibrous Casings

Fibrous casings are inedible and made from a paper-based material. They require soaking before use and are known for their durability and smoke permeability. Ideal for summer sausage, salami, and pepperoni, they maintain their shape during smoking.

Cellulose Casings

Cellulose casings are plant-based, inedible, and used for skinless sausages like hot dogs. They are strong, resist blowouts, and are easy to remove after cooking for a smooth finish.

Collagen Casings (Inedible)

Inedible collagen casings provide uniform sizing and strength for products like summer sausage and ring bologna. They require soaking before use and must be peeled off after cooking.

Meat Bags for Ground Meat & Storage

Ground Meat Bags

Meat bags are designed for packaging, freezing, and storing ground meat efficiently. These durable bags help maintain freshness, reduce freezer burn, and make portioning easier.

Why Use Meat Bags?

• Reduce freezer burn
• Improve organization and storage efficiency
• Durable for freezing and transport
• Ideal for bulk meat processing and sausage making