Is it okay to eat the casing on sausage?

December 28, 2025 •

4 min read

For thousands of years, sausage casings have been used to hold the flavorful meat mixture together. While natural casings from animal intestines are generally edible, the casings found on modern sausages vary widely, with some meant to be eaten and others designed for removal. Understanding what your sausage is wrapped in is key to a satisfying, and safe, eating experience.

Quick Summary

The edibility of sausage casing depends entirely on its type, which can be natural, edible collagen, or inedible artificial materials. Most fresh sausage casings are meant to be eaten, while many cured or processed sausages come with non-edible peel-off coverings. Check the product label or appearance to determine if the casing should be consumed.

Key Points

Edible vs. Inedible Casings: The edibility of a sausage casing depends on whether it's natural (animal intestine) or artificial (collagen, cellulose, or plastic).
Check the Label: Always read the product label. Inedible casings, often on items like salami or bologna, will clearly state 'Remove casing before eating'.
Natural and Collagen Casings are Edible: Casings from animal intestines and processed, edible collagen are safe to eat and often add to the texture and flavor.
Use the Visual Test: Thin, translucent, and irregularly shaped casings are likely edible. Thick, uniform, and often printed casings are usually inedible.
Casing Adds to the Experience: The satisfying 'snap' and ability to absorb smoky flavors are primary benefits of eating edible natural casings.
When to Remove: Remove inedible casings for cured meats or if a natural casing becomes unpleasantly tough or rubbery from overcooking.

The Different Types of Sausage Casings

Sausage casings, also known as sausage skins, are the outer layers that hold the meat filling in shape. There are two main categories: natural and artificial. The distinction is crucial for knowing whether the casing is okay to eat.

Natural Casings

Natural casings are the traditional choice for sausage makers and have been used for centuries. They are made from the submucosa, a collagen-rich layer of the intestines of pigs, sheep, or cattle.

Made from: Animal intestines (pig, sheep, cow)
Flavor and Texture: Natural casings are prized for their authentic flavor and distinctive 'snap' or 'bite'.
Breathability: These casings are permeable, allowing smoke and cooking flavors to infuse the meat more deeply.
Edibility: Natural casings are always edible.

Artificial Casings

Artificial casings are a more modern invention, and their composition dictates whether they can be consumed. They come in several varieties, including collagen, cellulose, fibrous, and plastic.

Edible Artificial Casings (Collagen)

Made from: Processed collagen from beef or pig hides.
Flavor and Texture: They offer a consistent, uniform texture and a good snap.
Usage: Common for mass-produced fresh sausages, breakfast links, and some smoked varieties.
Edibility: The majority of edible collagen casings are intended for consumption.

Inedible Artificial Casings (Cellulose, Fibrous, Plastic)

Made from: Cellulose (wood pulp or cotton), fibrous materials, or plastic polymers.
Usage: Used for sausages where the casing is meant to be removed after processing, such as hot dogs, salami, pepperoni, or bologna.
Appearance: Often have a distinct look, sometimes with writing or color, and are thick and rubbery.
Edibility: These are not edible and should be peeled off.

How to Determine If a Sausage Casing is Edible

When you are at the grocery store or cooking, there are a few simple ways to figure out if the casing is meant to be eaten or not.

Check the Label: The most reliable method is to read the packaging. Inedible casings will often have a prominent statement on the label like “Remove casing before eating”. If the ingredient list mentions collagen or natural casings without a warning, it is likely safe to eat.
Examine the Appearance: Look at the sausage itself. Natural and edible collagen casings are usually thin and translucent, hugging the contours of the sausage irregularly. In contrast, inedible cellulose or fibrous casings on products like summer sausage are often thicker, tougher, and perfectly uniform in shape.
Consider the Sausage Type: The kind of sausage can offer a clue. Fresh sausages like bratwurst, Italian sausage, and most breakfast links almost always use edible casings. Many cured sausages, such as large salami or bologna, are aged in inedible casings that are removed before slicing.
Perform a Texture Test: Once cooked, try a small piece. If the casing is tender and chews easily, it's edible. If it feels tough, plasticky, or rubbery, it's best to peel it off.

Table: Edible vs. Inedible Sausage Casings


Feature	Edible Casings	Inedible Casings
Materials	Natural animal intestines (pork, sheep, beef), Edible Collagen (beef, pork, poultry)	Cellulose (wood pulp, cotton), Fibrous (cellulose & paper), Plastic (polyamide)
Appearance	Irregular or uniform shape, typically thin and translucent	Perfect cylinder shape, thicker and tougher, may have printing or colors
Common Use	Fresh sausages (bratwurst, Italian), some smoked sausages, hot dogs	Large cured sausages (salami, pepperoni), bologna, liverwurst
Consumption	Meant to be eaten and enjoyed for texture and flavor	Always removed before eating, sometimes peeled at the factory
Benefit	Authentic 'snap,' flavor infusion, traditional appeal	Uniformity, consistency, durability during processing
Cooking Note	High heat can sometimes make them tough; cook gently for best results	Must be removed, as they are not food-grade plastic or fibrous material for consumption

The Role of the Casing in Cooking and Flavor

The casing does more than just hold the sausage together; it significantly affects the cooking process and the final flavor profile. For traditional sausages, the breathability of natural casings allows for a deeper, richer flavor to develop, especially when smoked. This permeability also helps the casing develop a pleasant, crispy exterior when grilled or pan-fried. The fat within the sausage also stays contained, contributing to a juicier final product.

Potential Downsides and Considerations

While safe, not everyone enjoys the texture of an edible casing. Some may find the 'snap' of natural casing too firm or the thinner edible collagen a bit chewy. For cured sausages, a natural casing might become too hard and dry, making it unpleasant to eat and a common reason for its removal. Additionally, overcooking fresh sausages, particularly with natural casings, can cause the casing to become tough and rubbery, or even burst. Using moderate heat and avoiding rapid temperature changes is often the best approach to preserve the ideal texture.

Conclusion: How to Handle Your Sausage Casing

Determining if it is okay to eat the casing on sausage is a matter of knowing the casing type. Natural and edible collagen casings are safe to eat and contribute positively to the eating experience, offering that characteristic snap and holding in flavor. Inedible casings, found on many cured or processed meats, must be removed. By simply checking the packaging or observing the sausage's appearance and texture, you can confidently decide whether to enjoy the casing or discard it, ensuring a delicious and safe meal every time. As noted by the USDA, inedible casings will be labeled with a clear instruction to remove them before consumption.

Frequently Asked Questions

A natural sausage casing is made from the collagen-rich submucosa layer of animal intestines, most commonly from pigs, sheep, or cattle. They are fully edible and valued for their authentic flavor and texture.

While most edible collagen casings are safe and intended for consumption, some thicker, non-edible versions are used for large, cured sausages like salami and should be peeled off.

The best way is to check the product label for warnings to remove the casing. Edible casings are generally thin and transparent, while inedible ones are often thick, tough, or feature printing.

Eating a small piece of an inedible casing is generally not medically dangerous for a healthy adult, as it will likely pass through the digestive system. However, they are unpleasant to eat and can be a choking hazard if large pieces are consumed.

Edible casings provide a satisfying 'snap' or bite, help contain fat and juices during cooking for a moister sausage, and allow for better smoke and flavor infusion.

Yes, for most large, dry-cured sausages like salami, the thick casing becomes tough and chewy during the drying process and should be removed before eating.

Yes. When cooking sausages with edible casings, using moderate heat is best to prevent the casing from becoming tough or bursting. Inedible casings used for cured meats are peeled after the cooking or smoking process is complete.