Casings are soft cylindrical containers used to contain sausage mixes. Casings can be of natural origin or artificial. Manufactured artificial casings are made of cellulose, collagen or synthetic material. Natural casings are obtained from the animal intestines derived from slaughtering. Most of high-quality sausage makers prefer to use natural casings for their products due to its excellent characteristics to deliver the finest sausages. Natural casings are:

– Strong enough to resist the pressure produced in sausage filling process

– Permeable so that water and gases can vaporize, thus allows fillings to dry

– Smoke-absorbed for additional flavor and preservation

– Flexible to expand or shrink firmly and attach to the sausage mix

There are several categories of natural casing divided by:

• Animal: Beef casing, Sheep casing, Hog casing

• Size: 

Sheep Casing: 14/16mm, 16/18, 17/19, 18/20, 19/21, 20/22, 21/23, 22/24, 23/25, 24/26, 25/27, 26/28, 28/30, 30/32

Hog Casing: 26/28mm, 28/30, 30/32, 32/34, 34/36, 36/38, 38/40, 40/42

Beef Casing: 38/40mm, 40/44, 44/48 etc

• Quality: A Grade, AB grade, B grade, C grade, heavy C
• Ways of preservation: in salt, in brine
• Ways of packing: in hank, in tube

A Grade: Very firm under pressure, virtually a perfect casing. Although it can contain a limited number of finest micro pinholes, it still has body and strength.  Each hank has up to 16 strings of the same diameter and the minimum length of the each string is minimum 3 meter. Color of casing is white or off-white.

B Grade: Still have reasonable body with good pressure resistance and may contain sprinkler holes more than 0.2mm. Each Hank has 14-18 strings of the same diameter and the minimum length of each string is 2 meters. Color of casing is fairly white or yellowish white.

C Grade: Contain more sprinkler holes, but will still be (just about) fillable for “pasty” meat emulsions.

Heavy C: Barely fillable, with holes larger than 5mm and a continuous collection of sprinkler holes.

• Take unused casing outside barrel in order to releases gases for an hour;
• Put medium fine quality salt (NaCl) on casings by hand or with a machine;
• Entire surface of the casing must be covered and rubbed with salt, and extra attention should be given to the area of the casing where the string or knot is located;
• Put one layer of salt at the bottom of the barrel and place well-salted casings inside. Sprinkle one more layer of salt on the top of all casings and then seal the barrel. 
• Keep barrel in the cooler at 2 to 4 degree Celsius temperature (2ºC – 4ºC)
• NEVER freeze casings 
• In case of keeping more than 60 days, casing must be re-salted by following above procedure.

Regarding natural casings, sheep casings are considered to be the thinnest, combined with excellent features of elasticity and tensile strength; eating sausages covered by sheep casings gives you a hard-to-forget experience with delicate taste, unique “snap” and tender bite that no artificial casings can ever replace these unique characteristics. Based on the specialty and high quality of sheep casings, it is obvious that knowledgeable consumers nowadays would only demand for this natural casings when purchasing or making sausages.  Furthermore, using this casing, during the filling procedure, it will allow for high efficiency and expansion in production. Here are the ideal types of sausages covered by sheep casings:

• Frankfurter 
• Breakfast sausages
• Pepperoni
• Bratwurst
• Chipolata 
• Etc

Item Description

Hog casings, in fact, are quite larger than sheep casings, and suit for producing thicker sausages. It is believed that sausages cover by hog casings are more chewy than sheep casings. They are strong, easy-to-shape, and would be a great choice if you do not have the experience in making sausages before but want to make it yourself; and for cost-savings in sausages manufacturing as hog casings have reasonable price compared to that of sheep casings.

Item Description

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Email: info@gobutchers.com

Our Contact

Address: Sali Office, 99 Le Quoc Hung Street, Ward 12, District 4, Ho Chi Minh City

Mobile phone: 0961 335 670

Email: info@gobutchers.com