Where to Buy Sausage Casings

A Guide for Beginners in Home Sausage Making

If you’re new to sausage making one of the first questions is:

Where do you buy sausage casings, and how do you know which ones to use?

That question usually opens the door to several others, such as what sausage casings are made of, whether they’re edible, how natural, collagen, and fibrous casings differ, and why casings sometimes burst, wrinkle, peel, or turn tough.

After years of working with home sausage makers, hunters processing game, and small-batch producers, we’ve learned that most casing issues don’t come from bad products; they come from misunderstandings of how casings work.

This guide will help clear up the basic questions and get you past the first stumbling block in making sausage for the first or third time.

What is a Sausage Casing?

At its simplest, when talking about sausage casings, we're referring to the membrane or 'skin' (as the British call it) which holds the seasoned ground meat together in a tubed, sausage shape. It allows the sausage to:

• Keep its Form - From skinny Snack Sticks, to Hotdogs, Bratwurst, Italian and Polish Style, to rounded recipes like Ring Bologna and Kiszka, to the larger recipes like Summer Sausage, Salami, and giant Mortadellas. Without a casing, these would not exist.
• Cook Evenly - Keeping the ground meat compact and in the cylindrical shape of a sausage helps the recipe cook evenly, and the casings help act as a protective barrier from direct or unintentionally high heat bursts, which would otherwise burn the meat quickly and potentially flash-render fat, making a less succulent finished product.
• Develop Proper Texture - A fresh sausage, intended for cooking or freezing in relatively short time, can be made with fine-to-coarse grinds, allowing variation in chewiness or 'mouth-feel'. Smoked sausage can be adjusted by casing type to allow more or less smoke penetration and to enable controlled drying (as needed). 
• Portioned and Stored - Sausage is super easy to store, fresh, cooked, or dry-cured. Once you make uniform links, loops, or rope sausage to your desired sizes, you can portion them perfectly for meal preps or store them in the fridge or freezer. Due to the salt in the seasoning and the partial oxygen barrier of the casing, the shelf life is immediately extended when encased into a Sausage!

Casings are functional first, but they also affect bite, snap, moisture retention, and appearance.

What Are Sausage Casings Made Of?

There are three popular categories of sausage casings, each with a different purpose. Let's break them down and show you their particular features, pros and cons, what they're good for and where they are lacking. 

Natural Sausage Casings

Made from cleaned animal intestines (typically hog, sheep, or beef), sometimes called 'runners'. Their size (measured in stuffed diameter) depends on the age of the animal harvested, while the grade or quality of the casing depends on the animal's diet and overall gut health. If the animal is fed high-quality feed, the casings will have greater durability and tensile strength, resulting in fewer bursts. If their feed quality is poor, the intestines (casings) will have pin-holes and degraded wall structure.

Another marker of casing strength is how they are cleaned: mechanically, by hand with specialty tools, is more labor-intensive but gentler on the casings than machine cleaning. The same goes for pulling (hand-pulled vs. machine-pulled) fiber strands from the casing exteriors (harmless but not appetizing, called "whiskers" in the trade), but that is less important and a bit too advanced for this post.

The Basics of Natural Casings:

• Edible - All natural casings can be eaten and broken down by your stomach. However, if the name of the casing has "Middle" or "Bung" in it, that means it is tougher than people typically enjoy and should be peeled after cooking or before eating.  Salami is a good example of this, using Beef Middles.
• Flexible - Natural casings are the most versatile sausage casing because they are the least rigid material in their class. You can compare it to a long balloon that a clown would use; it can be just straight ("Rope"), tied end-to-end in an oval ("Loop"), or twisted into short single-serve pieces ("Links").
• “Snap” in every bite? - There are collagen casings that will make the claim of having that perfect 'bite' or 'snap' when eating the finished product, but none provide the clearest and most distinct 'snap' and feel than a Natural Casing.
• Appearance - Natural casings are the most transparent in the casing category aside from very rare types (certain Cellulose Casings, for example). They are clear enough to see the spices, cheeses, amount of fat used (important in grocery store shopping), and even the coarseness of Grind the meat/fat is pretty impressive! When cooked in a frying pan, they look better (Maillard effect 'carmelized' lines, grill marks look better, etc.), and also they take on a more vibrant appearance from smoking. You get deeper reds and browns on a good smoke.
  
• Flavor? - While they do not have an actual flavor themselves, they allow for deeper smoke flavor penetration for a more consistent flavor profile, because they are a natural, more breathable, permeable material.
• Tradition - If you are attempting to revive an old family recipe or make an authentic Sausage like a German Bratwurst, Polish Sausage, Italian Sausage, Chorizo, etc., at least try to use Natural Casings once so you get as close to the true standard of what it's like. If you aren't impressed with them or just don't like the extra Natural nature of these casings... we have some other suggestions in this post below, and in the Sausage Casing Collections located in the top navigation.
• Sizing / Diameters - Quality Natural Casings suppliers / sellers should always provide a RANGE in the size of the casings in the pack or hank you are buying. All animal organs, including intestines, will vary a little in size/shape, its ok, but the range should be no more than 4mm in variance, a 2-3mm diameter range is most common. *This variation can be from the same intestine/casing!

Natural casings are the gold standard for texture when handled correctly.

Collagen Sausage Casings

Made from collagen derived from animal connective tissue located just under the skin of harvested cattle. Collagen from this area is highly sought after and is VERY safe to eat when processed for Sausage Casings.

• Uniform in Size - You get exactly what you are looking for! If your store has a good selection (like The Sausage Maker's, for example), you can get either the exact size to match your needs or very close. If you need 65mm (2.5") diameter for your Summer Sausage? The Real Question is: would you like that in Clear, Mahogany, Patterned, Tied on one end, or on a roll of 100' (or 250 feet!).. When stuffing, these will always end up at the intended diameter. 
• Easier to work with than natural casings - Yes, this is true, and the #1 reason why people switch from Natural to Collagen. With Natural Casings, there is a little mental checklist of things to do, like rinsing and soaking thoroughly, and it's also a little trickier to apply 'naturals' to the stuffing tube. For many people, it's worth the trouble, but for others, it's not. Collagen casings are packed like little Slinkys, ready to slide on a tube and stuff away! And for the most part, that's true. Strand Collagen, which looks like hollow tubes in pictures, does not require soaking, cleaning, or rinsing and is a convenient way to tenderize. It can be slid directly onto a stuffing tube and turned into sausage. Their 'bite' is a tad more chewy but if you are using them for Smoking or Dry Curing, this can be avoided at their final production stages.. for Fresh Sausage, we have extra thin Collagen Casings for specifically that.
• Edible ("Strand" Collagen) vs. Non-Edible ("Flat" Collagen) - There are basically two varieties of Collagen Casing: Strand and Flat.
  • Strand Collagen is nearly always going to be on the smaller side, under 42mm (1.7") diameter typically (there are a very few exceptions!), and these are made with less collagen material, which makes them easier to stuff, more transparent, more permeable (or 'smoke absorbing'), and finally more chewable.
  • Flat collagen casings are a more durable, dense material and are intended for forceful, tight stuffing in recipes typically sliced like Summer Sausage and Salami. They need to be soaked in lukewarm water for about 5 minutes, then tied securely at one end with Butcher's Twine or Poly-Loop with Hog Ring, and stuffed with one hand, firmly holding the casing to achieve a tighter stuffing. Due to their durability, they are not intended to be eaten, just peeled back to where you are slicing and leaving the rest encased until you're hungry later.
• Fresh vs Smoked - Why the designation in the name? Is one less or not Fresh and one is pre-smoked? Let's clear up the misunderstanding: it's their designation and their role. Any collagen casing with the word "FRESH" in the name designates its function or usage and not a particular characteristic of the casing or material itself. So FRESH Collagen Casings are for Fresh Sausage Recipes that are going to be stuffed and cooked within 0-3 days and eaten or stored in the freezer within that time.
  These FRESH Casings are not intended for Smoking recipes, so they are made of less material and have thinner walls that would not withstand the pressure of the meat weight if it were to hang in a smoker over a dowel, which is why we have SMOKED Collagen Casings. These are made from more durable, slightly denser, and thicker collagen. They are not smoked themselves but are designated for smoking/hanging in a gas or electric Smoker/cooker.
• Storage and Shelf Stability - Collagen Casings can be stored in a dark, cool pantry without refrigeration and will last about a year. However, we recommend refrigerating after opening to prevent airborne contamination from debris, bacteria, yeast, and/or humidity. They are very dehydrated, so shelf stability is much easier to maintain than with Natural Casings. 

Collagen casings are popular among beginners for their consistency and convenience. The similarities with Collagen and Fibrous are many - See the vital differences between the two later in the post!

Fibrous Sausage Casings

Made from plant fiber (cellulose-based). These are the most common types of casings in the High-durability class, most similar in usability to the FLAT Collagen Casings above. 

• Not Edible - There are NO edible fibrous casings... they are made from processed fibers of plant material, that is made into paste, extruded through a mandrel into a desired shape/size.  
• Designed to be Peeled After Cooking - These casings are intended to be entirely peeled away after cooking, they peel off like paper, often-times more easily than Collagen casings do.. Since they lack adhering qualities in their material to ground meat, they are not good for dry curing UNLESS a specialty type of fibrous is used, sometimes called "Protein-Lined" or "Meat Cling". These casings have a thin layer of animal protein added that is activated by moisture from the ground meat and will stick or cling to the meat inside. This is especially important for drying salami, which can shrink by 20% from its original size during aging/drying process.  
• Used most commonly for summer sausage, salami, and bologna. Must have skills with Butcher's Twine or using Hog Rings and Pliers to close the ends securely. This casing, while very durable and able to withstand tighter/fuller stuffing, is actually easier to tear than a collagen casing. 

These casings provide structure during smoking and curing.

Are Sausage Casings Edible?

Sometimes, sometimes not. Quick / Simple rules below:

Here’s which casings for EDIBLE:

• Natural casings: Edible, except any "Middles" or "Bung" Caps are tough to chew.
• Edible Collagen Casings: Edible if it's a Strand Collagen Casing and is about 42mm or smaller in diameter.
• Vegetarian Casings - All Edible. For those on a restrictive diet. These casings are made from Carageenan and Sugars. Very brittle and sensitive to pressure and high heat. 

Here’s the rules for NOT EDIBLE:

• Non-Edible Collagen Casings: All Flat Collagen Casings, peel before eating.
• Fibrous casings: None are edible, must be peeled before eating.
• Plastic, Cellulose, Muslin -None of these are edible.

If you’re ever unsure, check the casing type used for that sausage style and the product descriptions, no matter the source, it should say clearly if a casing is edible or not.

Can You Eat Summer Sausage Casings?

Not really. More often than not, Summer Sausage is made using a Flat Collagen or Fibrous Casing. Similarly as above, the default answer is NO, but there is a minor caveat that runs contrary to the mention of Natural Casings that are "Middles". Technically these casings are edible and digestible, but unless they are carefully treated with tenderizing methods prior to stuffing, followed by careful smoking methods to prevent drying/toughening of the casing, AND finally post-smoking tenderizing with quick and cold-cooling, some people make the casing almost invisible and undetectable but this is an advanced and very specific lesson! Sausage Maker also is now carrying a Strand Collagen 60mm Collagen Casing! However, it is also more dense and chewy unless careful.

What Is Collagen Casing Used For?

Collagen casings are most commonly used for recipes that need consistency in size, shape and ease of use but are also favored for easy storage and simpler stuffing. Cost is another major factor for certain size recipes: Strand Collagen casings used for snack sticks or breakfast sausage is relatively cheap compared to the price of Natural Sheep Casings of that particular size. Making snack sticks with collagen casings is as easy as shuffling a strand onto a stuffing tube and then stuffing can often go as fast as the machine (or arm) can crank the handle!

They’re commonly used for:

• Snack sticks - Super quick and easy to make sticks! Can use Mahogany dyed (16mm) or 'smoked' (19mm) casings. See SMOKED Casings reference above.
• Breakfast sausage - 22mm Fresh Collagen Casings (Strand) are the standard.  
• Uniform fresh sausage links for any common recipe... Like Italian, Polish, Chorizo...etc.

Beginners often succeed faster with collagen casings because:

• They don’t tangle like Natural Casings often do.
• They don’t vary in diameter so there is less guesswork in the sizing department.
• They require less prep such as rinsing, cleaning, soaking, tenderizing...
• There is less watery mess with a collagen casing.

Where to Buy Sausage Casings (and What to Look For)

The most important thing isn’t where you buy casings, it’s buying from a source that understands sausage making, not just food packaging.

When choosing where to buy sausage casings, look for:

• Clear Labeling - Edible vs Non-edible.. - ANY additional ingredient clearly listed.
• GRADED - if available, should show their industry Grade Quality.
• Diameter Recommendations - Usually in MM (millimeters) as the 'standard', but bonus if in Inches as well. 
  • Remember - Natural Casings should always show a range, such as 20-22mm Sheep Casings or 29-32mm Hog Casings. 
• Storage and Prep Instructions - Should include basic usage/storage information.
• Casings Sold Specifically for Sausage Making - Beware of going generic. The old adage is very true here, too - you get what you pay for.

Avoid generic packaging with vague descriptions. Casings are not one-size-fits-all.

Why Sausage Casings Burst, Crack, Peel, or Turn Tough

This is one of the most common complaints, and it’s rarely the casing’s fault. Proper care will prevent most issues.

Common Causes of Bursts During Stuffing and Linking:

• Overstuffing - The most common reason is simply trying to fill the casing to its complete capacity when stuffing sausage into a natural casing: 
  • Links - Should be filled about 3/4 full. You should see some meat texture pressing into casing surface. Making 3-4" links shouldn't cause enough pressure to break the casing.
  • Loops - Should be a little more filled, not showing the texture of the contents on the casing surface.
  • Rope - They should be filled about 90% capacity. They will still need to be picked up, spiraled, and maybe hung on dowels for drying and/or smoking, so they still need some 'wiggle-room'.
• Preparation Mistake - Natural casings should be rinsed thoroughly, then soaked for 2-3 hours in warm/tepid water (with a squirt of lemon juice or 1/2 tsp vinegar), or left in the refrigerator overnight. When finally applied onto the stuffing tube, don't let it sit for too long; get the cylinder filled and ready before putting casings on!
• Cooking at Too High Heat - Cooking sausage in a pan of heated oil can be quite shocking! Let the refrigerated sausage warm slightly to room temperature before adding it to the heated pan. Start the oil over low-medium heat, then increase the heat.

Also, before putting fresh sausage in a pan or wrapping sausage on a dowel of a smoker, ALWAYS ALWAYS use a Sausage Pricker. Making pin-holes after stuffing sausage will allow tension to be relieved and remove air-pockets near the surface. This will help prevent hot oil in your frying pan from making *pops* that splash your arm! and help prevent mid-smoking ruptures.

When casings burst, pop, crack, tear, burn, wrinkle or dry-out it’s usually because they were stressed out.. Treat them with care, and you'll have tender bites with your next batch!

Final Takeaway

Sausage casings don’t need to be confusing, but they do need to be matched to the sausage you’re making and your comfort level in attempting a new type of food!

Once you understand:

• What casings are made of?
• Which ones are edible?
• Why do texture issues happen?
• When to peel and when not to.

You stop guessing and start getting consistent results. We hope this wordy Post was helpful. We will be deep-diving into specifics in future posts to keep you informed in this little corner of the food world. We'll be sharing tips on various methods of tying casings, basics for first-time Dry Curing sausage like Sopressata, making Snack Sticks (or Pepperettes, Lil Smokies, etc.), making your first batch of emulsified Hot Dogs, and much more!

Thank you for taking the time to read our post, have a great day and happy sausage making!