Sausage casings are available in various types, each offering different characteristics in terms of texture, appearance, and functionality.

1. Natural Casings

Animal Intestines: The most traditional and natural casing, usually made from the intestines of pigs, sheep, or cows. These casings are known for their ability to retain moisture and enhance the flavor of the sausage.

Pig casings: Used for most sausages, including frankfurters and bratwursts.

Sheep casings: Used for smaller sausages, like breakfast links or Italian sausage.

Cow casings: Less common but used for large sausages like bologna.

Advantages: Natural texture, flexibility, and a better bite.

Disadvantages: More labor-intensive to prepare, may have a stronger odor, and more expensive.

2. Collagen Casings

Made from collagen in animal hides, bones, and tendons, collagen casings are an affordable and synthetic alternative to natural casings.

Types: Available in both edible and inedible varieties, with edible casings commonly used for sausages like hot dogs and summer sausage.

Advantages: Easy to use, uniform in size, and cost-effective.

Disadvantages: It may not have the same "snap" or texture as natural casings and can be more rubbery.

3. Cellulose Casings

These are plant-based casings, typically made from wood pulp or cotton. They are often used for skinless sausages such as hot dogs or for products that require peeling after cooking.

Edible vs. Non-edible: Some cellulose casings are designed to be peeled off, while others are edible.

Advantages: Consistent size, easy to handle, and often used for mass production.

Disadvantages: Not suitable for all types of sausages (especially dry-cured sausages).

4. Plastic Casings

These are non-edible casings made from various types of plastic, typically used for larger sausages, like summer sausage, bologna, or salami.

Advantages: Very durable, easy to store, and often used in industrial production.

Disadvantages: Must be peeled before consumption and can lack the texture of natural or collagen casings.

5. Fibrous Casings

These casings are made from a combination of cellulose and other fibers and are primarily used for larger sausages such as bologna or salami. They are typically inedible and need to be peeled off after cooking.

Advantages: Strong, durable, and suitable for long sausages.

Disadvantages: Not edible, and can be too stiff for certain types of sausages.

6. Artificial Sausage Casings (Polyamide)

Made from synthetic materials, these casings are primarily used for specialty sausages and dry-cured products. They are more resistant to bursting during processing.

Advantages: Resistant to tears and punctures, good for dry or smoked sausages.

Disadvantages: Must be peeled before consumption, and can be less appealing for some consumers who prefer natural casings.

7. Edible Casings (E.g., Alginate, Plant-based)

In some cases, plant-based or alginate-based casings are used for certain sausage types, particularly those in niche markets or for vegan sausages.

Advantages: It can be completely edible and environmentally friendly.

Disadvantages: Less common, and may not have the same "bite" or texture as traditional casings.