What Are Sausage Casings Produced Of? Four Various Types

A great deal of folks ponder about what goes into their sausage although other people are more curious about what the sausage is really put into.

There is a whole lot of confusion about sausage casing s because there are so many various types and shapes. For example, the type of casings utilised for very hot canine, bratwurst and summer season sausage are fully distinct from each and every other.

So, what are sausage casings produced from? There are four principal types of casings and they are:

Organic casings made from animal intestines
Collagen casings made from beef collagen
Fibrous casings made from coloured filament paper
Cellulose casings produced from viscose

Normal Casings

The most well-known casings for sausages are manufactured from the cleaned intestines of animals, most notably, pigs, sheep and cows. These are referred to as “natural casings” and the most ubiquitous is the 32-34 mm hog casing.


Fibrous Casings

Fibrous casings have been invented in the 1930’s and are made from coated filament paper. These casings are usually non-edible and come in distinct or mahogany colors.


These casings are bigger diameter and typically utilised as a substitute for all-natural beef casings. A major benefit of fibrous casings is that they are incredibly strong which lets you really pack the sausage in restricted without having worrying about blow outs.

Cellulose Casings

Cellulose is a plant based mostly inedible polysaccharide and is the most abundant polymer on earth. Cellulose casings are simple to take away and are created for large scale and automated producing.

The most frequent use of cellulose casings is in the manufacturing of skinless very hot dogs. Listed here is a excellent video clip showing how hot puppies are manufactured employing cellulose casings and high speed automation.


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