Can you eat the red part of sausage?

November 25, 2025 •

4 min read

Sausage casings have been used for centuries to preserve and shape meat, but not all casings are created equal. Whether you can eat the red part of sausage is a common question, and the answer depends entirely on the type of casing material used by the manufacturer.

Quick Summary

The edibility of a sausage's red casing depends on its material, which can be natural, collagen, cellulose, fibrous, or plastic. Consumers should identify the casing type and check product packaging to confirm if it is meant to be eaten, or if it must be peeled.

Key Points

Check the Casing Material: The edibility of the red part of sausage depends on whether it is a natural, collagen, fibrous, or plastic casing.
Edible vs. Inedible: Natural and many collagen casings are edible, while fibrous and plastic casings used for larger or cured sausages are inedible and must be removed.
Read the Label: Always consult the product's packaging for instructions on whether to remove the casing, especially for ready-to-eat products.
Trust Your Taste: If the casing is tough, rubbery, or has a plastic-like texture after cooking, it is likely inedible and should be peeled off for a better eating experience.
Color is Not an Indicator: The red color itself is typically from spices like paprika or natural sources like beets, which are safe to consume, but it doesn't guarantee the casing is edible.
Personal Preference Matters: Even with edible casings, some people prefer to remove them for textural reasons, which is perfectly acceptable.

Decoding the 'Red Part': What It Is and Why It Matters

The red part of a sausage typically refers to the casing that encloses the meat. In some cases, the red color might also come from natural or artificial colorants used in the sausage meat itself. However, the casing is usually the primary focus of this question, and its edibility is a key distinction. Some casings are meant to be eaten as part of the sausage, while others must be removed before cooking or consumption.

The Red Color: From Spices to Dyes

Spices: Many sausages get their signature red-orange hue from spices like paprika, cayenne pepper, or annatto seeds, which are mixed directly into the meat.
Natural Extracts: Ingredients like red beet powder can also be used as natural colorants.
Artificial Colorants: Historically, some products like 'red hots' used artificial dyes to achieve a vibrant red color.

A Guide to Common Sausage Casing Types

To determine if you can eat the red part of sausage, it is crucial to understand the different casing materials. These materials vary in origin, purpose, and edibility, from traditional animal intestines to modern synthetic materials.

Natural Casings

These are made from the cleaned sub-mucosa layer of animal intestines, most commonly from sheep, hogs, or cattle.

Appearance: They have a natural, curved shape and a sheen.
Edibility: They are completely edible and often prized for the characteristic 'snap' they provide when cooked.
How to Eat: These are typically eaten along with the rest of the sausage.

Collagen Casings

Derived from the collagen in animal hides and bones, these casings are a popular, uniform, and easy-to-use alternative to natural casings.

Appearance: Uniform in size and smooth in texture.
Edibility: Most collagen casings for fresh sausages (like bratwurst) are edible. However, thicker collagen casings used for larger cured sausages (like salami) are often inedible and meant to be peeled off.
How to Eat: Check the packaging. If edible, it is cooked with the sausage; if not, peel before eating.

Fibrous Casings

Made from wood pulp (cellulose), fibrous casings are strong and permeable, making them ideal for smoked and cured sausages like summer sausage.

Appearance: Uniform and often dyed with a smoke color.
Edibility: Inedible. They must be peeled from the sausage before consumption.
How to Eat: Peel off after the sausage is cooked or cured.

Plastic Casings

These non-permeable casings are used for cooked products like bologna or some salamis to provide high yields and prevent moisture loss.

Appearance: Smooth and synthetic looking; often feature a tight seal or end clips.
Edibility: Inedible. They are not meant to be cooked with or eaten.
How to Eat: Always remove before slicing or eating the sausage contents.

Comparison of Edible vs. Inedible Red Sausage Casings


Feature	Edible Casings (Natural or Collagen)	Inedible Casings (Fibrous or Plastic)
Appearance	May be curved (natural) or uniform (collagen). Pliable.	Smooth, tight, and often look synthetic or fibrous.
Texture	Soften when cooked and provide a crisp 'snap'.	Tough, rubbery, or plastic-like texture.
Best For	Fresh and link sausages (e.g., hot dogs, brats).	Cured, smoked, or sliced cold cuts (e.g., salami, bologna).
Preparation	Cook and eat together with the sausage.	Must be peeled off before eating.
Identification	Often listed as 'natural' or 'collagen' on the label.	Look for phrases like 'remove casing before eating' or a very tough, non-integrated skin.

When to Peel the Red Part Off

It is always best to check the product label for specific instructions, but here are some general rules of thumb:

If it looks like plastic or paper: If the casing is thick, fibrous, or has a slick, plastic-like feel, it is not edible and should be peeled off. These are often used for deli meats or large cured sausages.
If the texture is tough or chewy: Even with some natural or collagen casings, a tough or unpleasant chewy texture can be an issue, especially with dry-cured products. If you find the skin unappealing, it is perfectly fine to remove it.
For specific recipes: Some recipes call for removing the casing to crumble the sausage meat, which is another valid reason to peel it off.

Conclusion: The Final Verdict

Ultimately, whether you can you eat the red part of sausage depends on the casing's material. While most smaller, fresh sausage casings are edible and safe to consume, larger or dry-cured varieties often feature inedible casings that must be removed. By learning to identify the casing type and checking the product packaging, you can ensure a safer and more enjoyable culinary experience. For further food safety information, consult the USDA website.

Remember, if the casing seems unusually tough or plastic-like, it is best to peel it off. Enjoy your meal with confidence, knowing the details of what's inside and out of your sausage.

Frequently Asked Questions

Sausages can be red for several reasons, including the addition of spices like paprika and cayenne pepper, natural colorants such as red beet powder, or artificial dyes used to color the casing.

The best way to tell is by checking the product packaging for information. Edible casings (natural or collagen) are typically pliable and soften or crisp up when cooked, while inedible casings (fibrous or plastic) are often tough or rubbery.

Accidentally eating a small piece of an inedible casing, like a fibrous or plastic one, is generally not harmful and will pass through your digestive system. However, these casings are unappetizing and not meant for consumption.

Yes, you should always remove the casing from larger, cured sausages like salami and summer sausage. These products use fibrous or plastic casings that are inedible and designed to be peeled away before slicing.

Most commercial hot dogs today have edible casings made of either collagen or cellulose. In the case of 'red hots' with a cellulose casing, the casing is often peeled off by the manufacturer, resulting in a 'skinless' hot dog.

No, the red ring on bologna is a fibrous, inedible casing made from cellulose and paper. It should be peeled off before eating.

For fresh sausages with natural casings, leaving the casing on during cooking can help retain moisture and fat, contributing to the flavor and texture. While removing the casing won't drastically alter the flavor, it will change the mouthfeel.