Is Sausage Skin Digestible? A Complete Guide to Casing Materials

January 1, 2026 •

3 min read

Over 4,000 years ago, ancient Sumerians documented stuffing meat into animal intestinal casings, and today, the question of their edibility and digestibility remains common. The answer depends entirely on the type of material used, as not all sausage skins are designed for consumption.

Quick Summary

The digestibility of sausage skin depends on its material, which can be natural (animal intestines), edible collagen, non-edible collagen, cellulose, or plastic. Natural and edible collagen casings are safe to eat, while cellulose and plastic casings must be removed before consumption. Digestibility can also be influenced by cooking methods.

Key Points

Natural casings are digestible: Made from the collagen-rich layer of animal intestines, these are fully edible and safe to eat.
Edible collagen casings are also digestible: Derived from animal hides, these synthetic casings are designed to be consumed with the sausage.
Inedible casings must be removed: Cellulose and plastic casings are not digestible and should always be peeled off before consumption.
Labels are your guide: Check the packaging or product description to determine if the sausage casing is edible or requires removal.
Cooking affects texture: Even edible casings can become tough or rubbery if cooked improperly. Gentle, even cooking is best for a pleasant texture.

Understanding the Different Types of Sausage Casings

The skin, or casing, of a sausage serves a critical purpose: it holds the meat mixture together and influences the final product's texture and flavor. While the term 'sausage skin' is often used interchangeably, the material can vary greatly, determining its edibility and digestibility.

Natural Casings

Natural casings are the traditional choice for sausage making, with a history spanning millennia. They are made from the submucosa—a collagen-rich layer of animal intestines, typically from pigs, sheep, or cattle.

Digestibility: Natural casings are completely edible and digestible. As they are made from animal protein (collagen), they are simply broken down by the body's digestive enzymes, just like the meat inside.
Texture and Flavor: Prized for their unique 'snap' when bitten into, natural casings are permeable, allowing smoke and cooking flavors to infuse the meat more deeply.

Collagen Casings

Developed as a uniform and cost-effective alternative to natural casings, collagen casings are made from collagen extracted from animal hides and bones. They are available in both edible and inedible varieties.

Edible Collagen: These casings are safe to eat and easily digested, making them suitable for products like frankfurters and snack sticks. They offer a tender bite, though often lack the classic 'snap' of natural casings.
Non-Edible Collagen: Thicker, non-edible collagen casings are used for cured, large-diameter sausages such as salami or summer sausage, and must be peeled off before consumption.

Cellulose Casings

Made from processed wood pulp or cotton fibers, cellulose casings are a type of artificial, plant-based casing. They are highly permeable, allowing for good smoke absorption, but are specifically designed to be removed before eating.

Non-Digestibility: Cellulose is not digestible by the human body and should always be peeled off. It is often used for skinless products like hot dogs, where the casing is removed at the factory. Some manufacturers add a colored stripe to indicate that the casing should be peeled.

Plastic Casings

Used for certain cooked sausages and deli meats, plastic casings are completely impermeable and must be removed. They are not digestible and serve purely as a cooking mold to maintain shape and moisture.

Non-Digestibility: These casings are typically made from polymers like polyamide and are not meant for consumption.

Factors Affecting Digestibility and Safety

Beyond the material, several factors can influence the experience of eating sausage skin.

Proper Cooking

Correct cooking is crucial for both taste and digestibility. Undercooking can leave edible casings tough and chewy, while overcooking can make them rubbery or hard. For edible natural casings, cooking them gently can help prevent bursting and preserve their texture.

Manufacturer's Instructions

When in doubt, always refer to the packaging. Reputable manufacturers will clearly label whether a casing is edible or inedible. If there is no label, or if the casing feels tough and synthetic, it is safest to remove it.

Personal Sensitivity

Even with edible casings, some individuals may find them difficult to digest or simply prefer not to consume them due to taste or texture. This is a matter of personal preference and health consideration.

Comparison of Sausage Casing Types


Feature	Natural Casings	Edible Collagen	Inedible Collagen	Cellulose Casings	Plastic Casings
Material	Animal intestines (collagen)	Animal hides (collagen)	Animal hides (collagen)	Wood pulp/cotton	Polymers
Digestibility	Yes	Yes	No	No	No
Edibility	Yes	Yes	No (must be peeled)	No (must be peeled)	No (must be peeled)
Texture	Distinctive 'snap'	Tender bite	Thick, tough	Paper-like	Rigid, non-edible
Permeability	High (for smoke/flavor)	Moderate	Moderate (for curing)	High (for smoke)	None
Usage	Fresh, traditional sausages	Hot dogs, snack sticks	Salami, summer sausage	Skinless frankfurters	Luncheon meats

Conclusion

The question of "is sausage skin digestible?" has a nuanced answer that depends on the specific type of casing. Natural and edible collagen casings are fully digestible and safe for consumption, contributing to the overall eating experience. In contrast, cellulose and plastic casings are inedible and must be removed before eating. For any sausage, always follow manufacturer instructions to ensure safety and enjoy the best possible texture and flavor. Understanding the different materials allows you to make an informed choice and appreciate the craft of sausage making.

For more information on the processing of natural casings, consult the Food and Agriculture Organization of the United Nations.

Frequently Asked Questions

Yes, natural sausage casings, which are made from the submucosa of animal intestines, are fully edible and digestible.

If the hot dog has a natural or edible collagen casing, it is safe to eat. However, many mass-produced hot dogs use cellulose casings, which are peeled off during manufacturing, resulting in a 'skinless' hot dog.

Natural casings come directly from cleaned animal intestines, while collagen casings are processed from animal hide collagen into a uniform, extruded casing. Both can be edible, but natural casings provide a traditional 'snap' texture.

A tough skin can be caused by inedible casings (like cellulose or thick collagen) that were not removed, or from edible casings being overcooked, which can cause them to become dry and leathery.

The product packaging is the most reliable source. Generally, if the sausage has a thin, natural appearance and a pleasant 'snap' when cooked, the casing is likely edible. If it is uniform, plastic-like, or has a colored stripe, it should probably be peeled.

While not harmful in small amounts, eating a cellulose casing is not recommended as it is not digestible. It has no nutritional value and an unpleasant, paper-like texture. Inedible casings are not food and are designed to be removed.

Yes, many vegan sausage brands, like Beyond Meat, use edible casings made from plant-based materials such as alginate, which is derived from algae. However, as with all products, checking the specific manufacturer's information is the best practice.