Vegetarian Sausage Casings: What They Are & How to Use Them

By Miroslaw Stanuszek

September 9, 2026 5 min read

Grilled veggie and fish sausages arranged on a wooden cutting board with sliced pieces, alongside packaged vegetarian casings, set on a rustic wooden table with fresh tomatoes, basil, mushrooms, and peppers.

Sausage making isn't just for meat anymore. Whether you're vegetarian, vegan, cooking for someone who is, or just curious about stuffing your own veggie, fruit, or even fish sausages, there's a casing made exactly for the job. Vegetarian casings open the door to homemade links without any animal product at all.

They're a little different to work with than natural or collagen casings, though — more delicate, with a few firm do's and don'ts. Get those right, and they're a joy to use. This guide covers what vegetarian casings are, what you can make with them, how to handle them, and how to cook them so they come out perfectly every time.

The Short Answer

Vegetarian sausage casings are edible, plant-based casings made from water, vegetable glycerin, and starches/sugars — no animal products at all. They're perfect for veggie, fruit, and even fish sausages, and they're NON-GMO with no known allergens. The one thing to know: they're delicate. Don't over-stuff them, don't cook them in oil, and don't soak them in water, or they'll tear or break down. Handle them gently, and they deliver beautifully.

What Are Vegetarian Casings?

Several clear, translucent vegetarian sausage casings arranged on a wooden cutting board with additional herbs around the scene.

Vegetarian casings are exactly what the name suggests: sausage casings made with no animal ingredients whatsoever. Ours are made from water, vegetable glycerin, and starches/sugars — and they're completely edible, NON-GMO, and free of any known allergens.

That makes them fundamentally different from the other casings on the market:

Natural casings come from animal intestines (hog, sheep, beef).
Collagen casings are made from the collagen in animal hides.
Fibrous casings are cellulose-based but generally not edible — you peel them off.
Vegetarian casings are the only fully plant-based, animal-free, and edible option.

If you're avoiding animal products for dietary, religious, or ethical reasons — or you're cooking for someone who is — this is the casing that makes homemade sausage possible. For a broader look at how all the casing types compare, see our guide to choosing the right casing for your recipe.

What Can You Make With Them?

This is where vegetarian casings get fun, because they're not limited to imitation-meat sausages. They're a blank canvas:

Vegetable sausages — built from beans, lentils, mushrooms, grains, and vegetables
Plant-based and vegan links — using commercial or homemade meat-alternative fillings
Fruit sausages — a creative, less-expected option for something sweet
Fish sausages — vegetarian casings work well for delicate seafood fillings too

Because the casing itself is neutral and edible, the flavor is all in your filling. That freedom is part of what makes plant-based sausage making so rewarding — you're not bound to any one tradition.

The Handling Rules That Matter Most

Here's the most important section, because vegetarian casings behave differently from animal casings, and a few simple mistakes will ruin a batch. These casings are delicate — treat them gently, and they'll reward you. There are three hard rules:

Don't over-stuff. This is the number one cause of tears and splits. Vegetarian casings don't have the stretch of natural or collagen casings, so packing them tightly will burst them — during stuffing or later during cooking. Fill them gently and stop well before they feel tight.

Don't cook them in oil. Oil breaks down the casing. Frying a vegetarian sausage in a pool of oil will destroy the casing and leave you with a mess. Use low-to-medium dry heat instead (more on cooking below).

Don't soak them in water. Unlike natural casings, which need soaking, vegetarian casings are the opposite — water breaks them down and makes them unusable. Keep them dry until you stuff them.

Get these three right and the rest is easy. Most "my casing fell apart / split / got soggy" problems trace directly back to one of these three mistakes.

How to Cook Vegetarian Sausages

The upside of vegetarian casings is how versatile they are once stuffed. You've got several options, all of them oil-free:

Stovetop: Cook in a dry pan over low to medium heat.
Air fryer: Cook for about 10 minutes at 350°F.
Smoker: Dry them for an hour at 140–150°F, then add smoke and cook, keeping the temperature below 175°F.
Microwave: In 15-second intervals until cooked through — surprisingly effective for a quick result.

The common thread across all of these is gentle, moderate heat and no oil bath. Keep the heat reasonable, and the casing stays intact and pleasant to eat.

Choosing the Right Size

Our vegetarian casings come in three diameters, each about 40 feet (12 m) in length per casing:

23mm (15/16") — the thinnest, great for breakfast-style or snack-sized links
26mm (1") — a versatile middle size for standard links
32mm (1-1/4") — the largest, for heartier, dinner-sized sausages

Not sure where to start? The Vegetarian Casing Variety Pack includes one of each size (23mm, 26mm, and 32mm) plus a how-to-use instruction card — the low-risk way to try all three and find your favorite before committing to a size.

A Few Common Questions

Are vegetarian casings vegan?
Yes. They're made from water, vegetable glycerin, and starches/sugars, with no animal products at all — so they're suitable for both vegetarian and vegan cooking.

Are vegetarian casings edible?

Yes, completely. Unlike fibrous casings (which you peel off), vegetarian casings are meant to be eaten right along with the sausage.

Do you need to soak vegetarian casings before using them?

No — and this is important. Natural casings need soaking, but vegetarian casings are the opposite: water breaks them down. Keep them dry until you stuff them.

Are they safe for people with allergies?

Our vegetarian casings have no known allergens and are NON-GMO. As always, if you're cooking for someone with a specific allergy, check the full product details and your filling ingredients too.

Can you smoke vegetarian sausages?

Yes. Dry them in the smoker for about an hour at 140–150°F, then add smoke and continue cooking below 175°F. Just keep the temperature moderate.

Why did my vegetarian casing split or get soggy?

Almost always one of three causes: over-stuffing, cooking in oil, or exposure to water. Avoid all three and your casings will hold up beautifully.