What is sausage casing made of?

Sausage casings, the material that holds the sausage filling together, are traditionally made from animal intestines, but can also be manufactured from collagen, cellulose, or even plastic. Here's a breakdown of common casing types:

• Natural Casings: These are made from the submucosa of animal intestines, primarily from hogs, sheep, and cattle. <a href="https://www.wikiwhat.page/kavramlar/Natural%20Casings">Natural Casings</a> offer excellent "snap" or "bite" and are permeable to smoke, giving sausages a distinctive flavor and texture. They are often used for sausages like frankfurters, bratwurst, and chorizo.
• Collagen Casings: Made from processed <a href="https://www.wikiwhat.page/kavramlar/Collagen">Collagen</a> derived from animal hides (usually beef), these casings are edible and provide a consistent size and shape. They are often used for fresh and smoked sausages, as well as dry and semi-dry sausages. Some collagen casings are designed to be shirred (compressed) for high-speed automated sausage production.
• Cellulose Casings: These casings are made from <a href="https://www.wikiwhat.page/kavramlar/Cellulose">Cellulose</a> derived from wood pulp or cotton linters. They are inedible and are typically peeled off after cooking. Cellulose casings are strong and uniform, making them ideal for mass production of sausages like hot dogs and smoked sausages. Fibrous casings are a type of cellulose casing.
• Plastic Casings: Made from various <a href="https://www.wikiwhat.page/kavramlar/Plastic">Plastic</a> polymers, these casings are impermeable and are used for products where long shelf life is desired. They are not edible and are removed before consumption. They're often used for processed meats like bologna and liverwurst.