Sausages have been a culinary staple across many cultures for centuries, and one of the most essential components in traditional sausage making is the casing. While synthetic options like collagen casings and plastic casings have become common, many artisanal and home sausage makers still prefer using natural sausage casings made from animal intestines. But which animals' intestines are suitable for this purpose? Let's explore the common sources of natural casings and how they relate to different types of sausages, from breakfast sausage to the classic hot dog.

What Are Natural Sausage Casings?

Natural casings are made from the submucosa layer of animal intestines, which is cleaned, salted, and prepared for sausage stuffing. They are valued for their tender bite, breathability (which helps in curing), and the traditional appearance they give to sausages. Natural casings require a stuffing horn or funnel to be filled properly and can be used for fresh, smoked, or dry sausages.

Which Animals’ Intestines Are Used for Sausage Casings?

1. Pig (Hog) Intestines

• Most commonly used around the world.
• Ideal for medium-sized sausages like bratwurst, Italian sausage, and many traditional European varieties.
• Diameter: Typically 28–35 mm.
• Flexible and durable, easy to work with using a stuffing horn.

2. Sheep Intestines

• Known for their delicate, tender texture.
• Used for small-diameter sausages such as breakfast sausages and hot dogs.
• Diameter: Around 18–26 mm.
• Offers a refined bite and appearance, making it a popular choice for gourmet sausages.

3. Beef Intestines

• Thicker and more robust than pig or sheep casings.
• Commonly used for large, cured, or dry sausages like salami, bologna, and kielbasa.
• Some parts of the beef intestines, like the middle beef rounds or beef bung, are used for specific sausage types.

Less Common Sources of Natural Casings

While pigs, sheep, and cattle are the primary sources, other animals’ intestines may also be used in specific regions or traditional recipes:

• Goat and Deer: Used in some rural or indigenous cultures.
• Horse: Occasionally used in Central Asia and Eastern Europe.
• Reindeer: Found in some Scandinavian preparations.

However, these are far less common and are generally used based on local availability and cultural traditions.

Alternatives: Collagen and Synthetic Casings

For those who prefer a uniform size, easier storage, and fewer preparation steps, collagen casings offer a viable alternative. Made from the collagen found in cow or pig hides, bones, and tendons, these casings are edible, easy to handle, and don’t require soaking or rinsing.

Hot dogs, for example, are often made with collagen casings or skinless entirely, especially in large-scale commercial production. However, traditionalists and gourmet producers still opt for sheep casings to replicate the original texture and snap.

Conclusion

Understanding which animals' intestines can be used for sausage casings helps you choose the right type for the sausage you want to make. Whether you're preparing breakfast sausage, a smoky kielbasa, or a classic hot dog, using natural sausage casings from pigs, sheep, or cattle provides authenticity and flavor that synthetic options sometimes lack.

If you're just getting started in sausage making, make sure to invest in a good stuffing horn, select the right casing for your sausage type, and enjoy the rewarding process of creating delicious, homemade sausages.