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Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose . [ 1 ]
Collagen casings: these casings use collagen as their raw material, a protein that is extracted from cattle and pig hides. This is an alternative to natural casings for the production of fresh and processed sausages. Collagen offers high resistance because it can be used for quick stuffing, hanging and oven cooking.
Devro was founded as a new business of Johnson & Johnson in 1960 after its researchers developed a material suitable for the manufacture of sausage casings from collagen. The business name was devised as an acronym of "Development and Research Organisation", the Johnson & Johnson unit from which it emerged. [4]
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As this sausage leaves the factory already cooked, it is shelf-stable for weeks, and only needs to be reheated. [6] Raw rookworst—also known as crafted, old-fashioned or butchers' rookworst—contains raw meats, and has to be prepared properly. Often this type of rookworst still uses natural intestine for the casing instead of bovine collagen.
Monroe Sausage using Natural Hog Casing Traditionally, sausage casings were made of the cleaned intestines, [ 7 ] or stomachs in the case of haggis and other traditional puddings. Today, natural casings are often replaced by collagen , cellulose , or even plastic casings, especially in the case of industrially manufactured sausages.
The tube casings can vary, but the more common animal-derived casings include sheep, hog, or cattle intestinal linings. Additionally, animal stomachs and bladders, as well as edible artificial casings produced from collagen and inedible plant cellulose or paper, are used. Inedible casings are primarily used to shape, store, and age the sausage. [6]
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