Are Sausages Made Out of Plastic? Separating Casing Facts from Fiction

November 9, 2025 •

4 min read

An estimated 90% of commercially manufactured sausages use synthetic casings, leading many people to wonder about their composition. This question often boils down to a key query: are sausages made out of plastic? While the meat filling is never plastic, the casing itself can be made from a variety of materials, some of which are non-edible and must be removed before consumption.

Quick Summary

This article clarifies the difference between various sausage casings, including natural, collagen, and inedible synthetic materials like plastic. It explains how to identify which casings are safe to eat, how different types are used in commercial food production, and offers guidance for incorporating sausages healthily into a balanced diet.

Key Points

Clarifying the myth: Sausages are not made of plastic, but some commercial products use inedible plastic casings for packaging.
Casing types: Casings can be natural (edible animal intestines), collagen (edible or inedible), cellulose (inedible), or plastic (inedible).
Identifying inedible casings: Non-edible plastic casings are typically shiny, smooth, and labeled for removal before eating.
Nutritional balance: Sausages can provide protein and nutrients but are often high in fat and sodium, so they should be eaten in moderation.
Informed choices: Reading labels and being aware of casing types is key to making healthy food choices when consuming sausages.

The Casing Conundrum: Separating Edible from Inedible

The perception that sausages are made of plastic comes from the fact that modern food manufacturing uses a variety of materials for casings, some of which are synthetic and feel similar to plastic. However, it's crucial to distinguish between the casing and the actual sausage meat itself. The casing is merely the vessel that holds the ground meat, spices, and fillers together during processing and cooking. The meat filling is never plastic.

Natural Casings: The Traditional Choice

For centuries, natural casings have been the standard for sausage making. These casings are derived from the cleaned submucosa (a collagen-rich layer) of animal intestines, typically from pigs, sheep, or cattle.

Flavor: Natural casings are prized for their permeable nature, which allows smoke and other cooking flavors to infuse the meat more deeply.
Texture: They provide a satisfying "snap" or "bite" when cooked properly, a quality that many traditional sausage lovers prefer.
Appearance: Since they are natural, their size and shape are irregular, giving sausages a rustic, authentic look.
Edibility: Natural casings are completely edible and safe to consume.

Edible Collagen Casings

For mass-produced sausages, edible collagen casings are a popular choice. These are manufactured from the collagen found in the skins and hides of cattle, and sometimes from bones and tendons.

Uniformity: They offer a uniform size and shape, which is ideal for high-speed commercial production.
Consistency: Collagen casings are easier to handle and provide consistent texture, making them a favorite for hot dogs and snack sticks.
Cost-Effective: They are generally more affordable than natural casings, which helps lower production costs.
Edibility: The majority of collagen casings are edible and safe to eat, though thicker versions used for large salamis may need to be peeled.

Inedible Synthetic Casings: Cellulose and Plastic

Not all casings are meant to be eaten. Many synthetic options are used strictly for processing and are removed before the product is packaged or consumed.

Cellulose Casings: Made from plant fibers (like wood pulp or cotton), these casings are tough, permeable to smoke, and used for products like skinless hot dogs and bologna. They are removed after the sausage is cooked.
Plastic Casings: These are non-edible and, contrary to the myth, serve purely as a protective packaging material. They are impermeable, making them suitable for non-smoked, high-yield deli meats like bologna or mortadella to prevent moisture loss. Plastic casings are always removed before consumption and often feature a “remove casing” label. They are made from polymers like polyamide (nylon), polypropylene, or polyethylene.

A Comparative Look at Sausage Casings


Feature	Natural Casings	Edible Collagen Casings	Cellulose Casings	Plastic Casings
Material	Animal intestines (pigs, sheep, cattle)	Animal hide collagen	Plant fibers (wood pulp, cotton)	Polymers (polyamide, polypropylene)
Edibility	Yes	Generally yes, check label	No, removed after cooking	No, must be removed
Uses	Fresh sausages, bratwursts, traditional links	Breakfast links, hot dogs, snack sticks	Skinless hot dogs, bologna	Deli meats, non-smoked sausages
Texture	Distinctive "snap," irregular shape	Uniform, consistent texture	Peeled off, leaving a smooth surface	Smooth, rigid, not cooked on
Permeability	Permeable to smoke and moisture	Permeable to smoke	Permeable to smoke	Impermeable to moisture and smoke

The Nutritional Role of Sausages in Your Diet

Sausages can be a source of important nutrients, but their profile varies widely depending on the ingredients and processing method. A balanced approach is key for integrating them into a healthy diet.

Protein: Sausages provide high-quality protein, which is essential for building and repairing muscle tissue.
Vitamins and Minerals: They can be a good source of B vitamins (especially B12) and minerals like iron and zinc.
Fat and Sodium Content: Many commercial sausages are high in saturated fat and sodium. These should be consumed in moderation, as excessive intake can contribute to high blood pressure and heart disease. Opt for leaner or reduced-sodium options where available.

Balancing Sausages with Health Goals

To enjoy sausages as part of a nutritious diet, consider these tips:

Portion Control: Limit intake to 1-2 sausages per day, or less frequently, to manage calorie and fat intake.
Pair with Whole Foods: Serve sausages alongside fresh vegetables, salads, or whole grains to create a more balanced meal rich in fiber and other nutrients.
Read the Label: Check the ingredient list and nutritional information. Choose sausages with a higher meat content and fewer fillers for better quality.
Preparation Method: Opt for healthier cooking methods like grilling or baking instead of pan-frying, which adds extra fat.

How to Identify and Handle Different Casings

Knowing what type of casing your sausage has can help you prepare it correctly and safely. For commercial products, the packaging is the best guide. Look for clear instructions on whether to remove the casing. If no information is provided, a few visual and textural clues can help:

Plastic casings are typically smooth, shiny, and thicker than edible casings. They do not shrink during cooking and can sometimes have printed brand logos. They should be peeled off completely before or after cooking.
Natural and edible collagen casings will appear more translucent and pliable, and they will cook along with the sausage.

Conclusion: Understanding What You Eat

To put the myth to rest: no, sausages are not made out of plastic. The confusion stems from the use of inedible plastic or cellulose casings in some commercial products. Sausages are made from ground meat, fat, and seasonings, enclosed in a casing that is either edible (natural intestines, collagen) or inedible (plastic, cellulose). By understanding the different types of casings and reading food labels, consumers can confidently choose and prepare sausages that align with their dietary needs. Enjoying sausages in moderation and as part of a balanced meal with vegetables and whole grains is a sound nutritional strategy.

Further Reading: For detailed information on food regulations and food-grade materials, resources from official bodies like the Food and Drug Administration (FDA) can be authoritative.

Frequently Asked Questions

The plastic-like skin on some sausages is typically an inedible synthetic casing made from materials like cellulose or plastic polymers. These are used during processing and must be removed before eating.

Natural casings are made from animal intestines and are edible, while synthetic casings can be made from materials like collagen, cellulose, or plastic. Some synthetic casings are edible (collagen), while others (cellulose, plastic) are not.

While it's best to remove inedible plastic casings, accidentally consuming a small piece is unlikely to cause immediate harm. They are not digestible and will pass through the body. However, they are not intended for human consumption.

The best way is to check the product packaging for a label that says "remove casing before eating." Visually, edible natural casings look more irregular, while inedible plastic ones are smooth and uniform.

The filling of a hot dog is not made of plastic. The casing used during processing may be a cellulose casing that is later peeled off, which is why many hot dogs are sold "skinless".

Yes, sausages can be part of a healthy diet when consumed in moderation. They are a good source of protein, but it's important to balance them with vegetables and whole grains and be mindful of their high fat and sodium content.

Healthier options include those made with leaner meats like chicken or turkey, sausages with higher meat content and fewer fillers, and those with reduced sodium. Pairing them with plenty of fresh vegetables is recommended.