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Should I use natural or collagen sausage casings?

Choose natural casings for the traditional snap and look of bratwurst, Italian sausage, and hot dogs. Choose collagen for uniform size and easier handling. Natural hog, sheep, and beef casings are packed in salt, need rinsing and soaking, and vary slightly in diameter. Strand collagen casings are stuffed dry, make identical links every time, and are a popular choice for snack sticks and breakfast sausage. Compare natural sausage casings and collagen casings.

What size sausage casing do I need?

Choose the casing diameter that matches the sausage you're making:

  • Snack sticks: 16–21mm collagen or 20–22mm sheep
  • Breakfast links: 22mm collagen or 22–24mm sheep
  • Hot dogs: 24–26mm sheep or 26mm smoked collagen
  • Bratwurst and Italian sausage: 29–35mm hog
  • Polish sausage and kielbasa: 35–38mm hog
  • Pepperoni: 38mm fibrous
  • Summer sausage: 61mm fibrous
  • Salami: 76mm fibrous

See our guide to choosing the right sausage casing for more sizes and uses.

How much sausage casing do I need?

Plan on about 2–2.5 feet of hog casing per pound of meat for 29–35mm links. A Natural Hog Casings Home Pack makes 20–30 lbs. of sausage, and a Natural Sheep Casings Home Pack makes about 15 lbs. A full hank of hog casing (about 100 yards) stuffs roughly 90–135 lbs., depending on diameter. Our 19mm and 22mm collagen strand packs stuff about 30 lbs. each. Buy a little extra, since some casing is lost to tears and trimmed ends.

Are sausage casings edible?

Natural, strand collagen, and vegetarian casings are edible and are eaten with the sausage. Cellulose, fibrous, and plastic casings are not edible and must be peeled off before eating. Large-diameter collagen casings for cooked and dried sausage, such as our 60mm size, are also non-edible. Cellulose casings are used for skinless hot dogs and breakfast links, while fibrous casings hold summer sausage, salami, and bologna.

What are sausage casings made of?

Sausage casings, also called sausage skins, are made from animal or manufactured materials. Natural casings are the cleaned intestines of hogs, sheep, or cattle. Collagen casings are made from the collagen in cattle hides. Cellulose casings are made from plant cellulose, and fibrous casings are cellulose reinforced with plant fiber for strength. Vegetarian casings are made from water, vegetable glycerin, starches, and sugar. Learn more in what is sausage casing made of?

How do I prepare and store sausage casings?

Preparation depends on the casing type. Rinse and flush natural casings, then soak them in cool water in the refrigerator for about 2 hours, or overnight for casings over 42mm. Soak fibrous casings in warm water (about 100°F) for 30 minutes. Stuff strand collagen and cellulose casings dry, with no soaking. Store natural casings packed in salt in the refrigerator, and never freeze them. Strand collagen also needs refrigeration, while fibrous and cellulose casings are shelf-stable. Read more in Sausage Casings 101.

Sausage Casings for Fresh, Smoked & Cured Sausage

Choose from the widest variety of sausage casings available anywhere — from homemade batches to professional production. Our selection includes natural hog, sheep, and beef casings, as well as collagen, cellulose, fibrous, plastic, and plant-based alternatives.

Each casing is chosen for its quality, consistency, and ease of use — ideal for everything from bratwurst and salami to snack sticks and smoked links. Available in a range of sizes and styles, including pre-tied and protein-lined formats, there's a match for every recipe.

Start your next sausage project with the right tools — only at The Sausage Maker.

Need more information?

Unsure which casing suits your recipe? Contact us today and we'll match you to the right product.

To learn more, read Sausage Casings 101 on our blog.

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from 18813 reviews
Mexican Chorizo Seasoning 2lb 8oz
Namon Barlow
I already have this product I was running low

I already have this product I was running low. It's very good.

Mexican Chorizo Seasoning 2lb 8oz
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Mike
Love these casings

Love these casings. Don't have to worry about them splitting open like natural hog casings. Any casings left over can be stored and used later. I have used them over a year later with no issues. Like that they are pre-tied, one less thing for me to do.

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Jeff Hagemann
Polish Keilbasa Sausage

My FIRST Sausage of any kind. Casing were easy to work with. Overnight in water with some Baking Soda and they threaded on horn easily.
I can see I need practice stuffing to get uniform size.

Natural Hog Casings Home Pack
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Alex Evans
Every time I order it comes on time the product works great

Every time I order it comes on time the product works great. I made 50 pounds of Italian sausage. It came out delicious. The sausage maker always comes through for me.

Premium Natural Hog Casings, 1 Hank
Premium Natural Hog Casings, 1 Hank
Anonymous
Good hog casing, good company

I ordered one Hank of hog casings and my ordered was shipped and delivered promptly. The product was perfect for my needs and I will be ordering again.

Premium Natural Hog Casings, 1 Hank
Savory Bacon Burger Patty Mix
Steven Webb
I use it to make deer meatloaf with out adding any fat cook on pellet smoker comes out great

I use it to make deer meatloaf with out adding any fat cook on pellet smoker comes out great .. non-deer eaters love it

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Fresh Collagen Casings 32mm
Howard Camardelle
Great casings!

As soon as I got notification of these being back in stock I jumped on them. The fresh collagen casings are so easy to work with.

I did some pork links today and they turned out great!

Fresh Collagen Casings 32mm
Premium Natural Hog Casings, 1 Hank
Luke Mentzer
great quality hog casing

great quality hog casing. creates a nice snappy venison sausage

Premium Natural Hog Casings, 1 Hank
Non-Fat Dry Milk, 5 lbs.
Luke Mentzer
second time buying

second time buying, works amazing. very nice fine powder. works as a great binder for my venison sausage

Non-Fat Dry Milk, 5 lbs.
Fresh Italian Seasoning Bundle
David Turner
The seasoning bundle is better than I expected.

The seasoning bundle is better than I expected. The hot Italian is great!

Fresh Italian Seasoning Bundle
High Temp Cheddar Cheese 5 lbs.
Harry Swauger
This is my choice for great high quality high temp cheese for my deer

This is my choice for great high quality high temp cheese for my deer, hog and pork butt sausage!!!
Everybody loves it and now I’ve been asked to make other friends sausages!!!
Great Product!!!
Thank You

High Temp Cheddar Cheese 5 lbs.
Natural Sheep Casings 18-20mm
Jeff Hagemann
My FIRST making of Pepperoni Snack Sticks

Used theses casings for my FIRST making of Pepperoni Snack Sticks.
Untangled easily and no blow outs. Will definitely continue to purchase their casings.

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Jeremiah Grundy
Great quality

Great quality. Superior to other binders that I have tried. Great moisture retention.

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Insta Cure™ #2, Naturally Colored (No Red Dye)
Mark J Clark
Really to be honest this is my first time working with cure#2 so far we very happy.

Really to be honest this is my first time withou

Insta Cure™ #2, Naturally Colored (No Red Dye)
Stainless Steel Digital Dry Curing Cabinet
Michael M.
Bought this a couple of years ago, glad I did!

Bought this a couple of years ago. The products that I've made using this has already paid off the unit for itself .. roughly 10 Pancetta, 5 different Bresaola, a couple of Lonza, several Lomo, and the roughly 4 dozen salami (Genoa, Milano, Spanish Chorizo, several Lamb versions, a couple of Sopressata versions, and Pepperoni) .. so I'm very happy with this unit. I did have to redirect the air baffling on the fans since as they are delivered they tended to cause case hardening. But that was easy enough with a little trial and error.

Stainless Steel Digital Dry Curing Cabinet