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 Natural Casings are made from the 'submucosa' --
a largely collagen (the fibrous albuminoid constituent of bone, cartilage, and connective tissue) layer of the
intestine. The fat and the inner mucosa lining are removed.
Since small intestines are collagen in nature, they have many of the same characteristics common to all types of collagen, particularly the unique
characteristic of variable permeability.
The outstanding benefits of
Natural Sausage Casings include:
- Natural Casings' variable permeability permits uniform deep smoke penetration
throughout the entire sausage to create rich, balanced flavor from start to finish.
- Variable permeability also allows product to 'breathe,' which contributes to enhancing
the sweet aroma of fresh sausage, whether resting in a meat case, or sizzling on a stove or grill.
 Natural Casings help to protect and retain the fine flavor of sausage and seasonings.
- Thanks to its endothermic quality, sausage in Natural Casings stays tender and juicy, maintains a fresher
appearance, and helps provide extended shelf life.
- The osmotic quality of Natural Casings means an intermingling of flavors inside and outside the sausage
while sizzling in the skillet, on the grill, or under the broiler; it also contributes to enhanced eye appeal during cooking.
- Bite into a sausage made with Natural Casings and you'll experience a distinctive 'snap' that only natural casings provide.
- Superior tensile strength enables maximum yields for sausage manufacturers.
- Sausage in Natural Casings has a well-filled, substantial and appealing appearance,
connoting good value for a consumer's food purchasing dollar.
- Variety of shapes and diameters, coupled with inviting appearance, give sausage in Natural Casings strong display appeal.
- "Natural" continues to be one of the most powerful words influencing consumers' buying decisions today.
For a brief history of Natural Sausage Casings, click here
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