What are the different types of casings used for?
There are basicly three types of casings, natural, collagen, and fibrous. Natural hog casings are sold in “hanks” that are packed in liquid brine. They require refrigerated storage and will last a long time. Use natural casings for bratwurst, polish, and Italian sausage. Collagen casings are used for fresh sausage. It is a natural beef product that is available in different sizes. Unlike natural casing, it does not need refrigeration and can be stored in a cool, dry area in your kitchen. The fibrous casings are a “peel-off” casing used in processing sausages such as salami, summer, bologna. They are available in a variety of colors, sizes, and lengths.
