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Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose.[1] The material is then shaped via a continuous extrusion process—producing a single sausage casing of indefinite length—which is then cut into desired lengths, usually while the extrusion process continues.
- ^ "A Brief History of Natural Casings". The International Natural Sausage Casing Association (INSCA). 2006. Archived from the original on June 15, 2010.