Tag: Artificial casing

The tradition of using animal intestines for sausage casings dates back to at least 1500 BC, with roots in Babylonian and ancient Chinese cultures. Today, this ancient practice continues, leading many to wonder about the edibility of the casing on their favorite sausage.

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.

According to manufacturers, collagen casings derived from animal hides are a versatile and cost-effective alternative to traditional animal intestines, offering consistent shape and size. The phrase 'made with beef collagen casing' signifies a processed tube made from refined beef protein, often the hides and bones, used to encase sausages.