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vector-toc-level-2"> <a class="vector-toc-link" href="#Packaging"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.4</span> <span>Packaging</span> </div> </a> <ul id="toc-Packaging-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Artificial_casings" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Artificial_casings"> <div class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>Artificial casings</span> </div> </a> <button aria-controls="toc-Artificial_casings-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Artificial casings subsection</span> </button> <ul id="toc-Artificial_casings-sublist" class="vector-toc-list"> <li id="toc-Collagen_casings" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Collagen_casings"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>Collagen casings</span> </div> </a> <ul id="toc-Collagen_casings-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Vegetarian_casings" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Vegetarian_casings"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span>Vegetarian casings</span> </div> </a> <ul id="toc-Vegetarian_casings-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Inedible_casings" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Inedible_casings"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Inedible casings</span> </div> </a> <button aria-controls="toc-Inedible_casings-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Inedible casings subsection</span> </button> <ul id="toc-Inedible_casings-sublist" class="vector-toc-list"> <li id="toc-Cellulose_casings" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Cellulose_casings"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.1</span> <span>Cellulose casings</span> </div> </a> <ul id="toc-Cellulose_casings-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Plastic_casings" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Plastic_casings"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.2</span> <span>Plastic casings</span> </div> </a> <ul id="toc-Plastic_casings-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " 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title="Wursthülle – German" lang="de" hreflang="de" data-title="Wursthülle" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%BC%80%EC%9D%B4%EC%8B%B1" title="케이싱 – Korean" lang="ko" hreflang="ko" data-title="케이싱" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Kulit_sosis" title="Kulit sosis – Indonesian" lang="id" hreflang="id" data-title="Kulit sosis" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Wungkus_sosis" title="Wungkus sosis – Javanese" lang="jv" hreflang="jv" data-title="Wungkus sosis" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%B1%E3%83%BC%E3%82%B7%E3%83%B3%E3%82%B0" title="ケーシング – Japanese" lang="ja" hreflang="ja" data-title="ケーシング" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/P%C3%B8lsetarmer" title="Pølsetarmer – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Pølsetarmer" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Os%C5%82onka_(w%C4%99dliny)" title="Osłonka 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class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Fj%C3%A4lster" title="Fjälster – Swedish" lang="sv" hreflang="sv" data-title="Fjälster" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B9%84%E0%B8%AA%E0%B9%89%E0%B8%9A%E0%B8%A3%E0%B8%A3%E0%B8%88%E0%B8%B8" title="ไส้บรรจุ – Thai" lang="th" hreflang="th" data-title="ไส้บรรจุ" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E8%82%A0%E8%A1%A3" title="肠衣 – Chinese" lang="zh" hreflang="zh" data-title="肠衣" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target"><span>中文</span></a></li> </ul> <div class="after-portlet 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dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Material used in sausage-making</div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This article <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Sausage_casing" title="Special:EditPage/Sausage casing">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Sausage+casing%22">"Sausage casing"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Sausage+casing%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Sausage+casing%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Sausage+casing%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Sausage+casing%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Sausage+casing%22&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">April 2023</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Casing1.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/31/Casing1.JPG/250px-Casing1.JPG" decoding="async" width="250" height="188" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/31/Casing1.JPG/375px-Casing1.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/31/Casing1.JPG/500px-Casing1.JPG 2x" data-file-width="2764" data-file-height="2073" /></a><figcaption>Casing from beef (in bucket) and sheep (on rear edge of bucket)</figcaption></figure> <p><b>Sausage casing</b>, also known as <b>sausage skin</b> or simply <b>casing</b>, is the material that encloses the filling of a <a href="/wiki/Sausage" title="Sausage">sausage</a>. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of <a href="/wiki/Collagen" title="Collagen">collagen</a> and <a href="/wiki/Cellulose" title="Cellulose">cellulose</a>.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> 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. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Natural_casings">Natural casings</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=1" title="Edit section: Natural casings"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Origin">Origin</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=2" title="Edit section: Origin"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Natural sausage casings are made from the <a href="/wiki/Submucosa" title="Submucosa">sub-mucosa</a> of the small intestine of meat animals,<sup id="cite_ref-usdaask_2-0" class="reference"><a href="#cite_note-usdaask-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> a layer of the <a href="/wiki/Intestine" class="mw-redirect" title="Intestine">intestine</a> that consists mainly of naturally occurring collagen.<sup id="cite_ref-ripe_3-0" class="reference"><a href="#cite_note-ripe-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> In Western European cuisine and Chinese cuisine, most casings come from pigs, but elsewhere the intestines of sheep, goats, cattle and sometimes horses are also used. To prepare the intestines as casings, they are flushed, scraped and cleaned with water and salt by hand or with machinery; today they are primarily machine cleaned. The outer fat and the inner mucosa lining are removed during processing.<sup id="cite_ref-ripe_3-1" class="reference"><a href="#cite_note-ripe-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> They are salted to lower the water activity (which inhibits microbial growth) and preserve the casing.<sup id="cite_ref-ripe_3-2" class="reference"><a href="#cite_note-ripe-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> Natural casings have been used in the production of meat specialties for centuries and have remained virtually unchanged in function, appearance, and composition. US and EU <a href="/wiki/Organic_food" title="Organic food">organic food</a> regulations only allow natural casings, which can be derived from non-organically raised animals as there are no large scale slaughter plants which handle and process only organic animals and sell their casings as certified organic casings. As a result, all large scale natural casing companies buy casings from around the world and send them to their selection facilities to be graded and packaged. There are four primary animal genera which are used to manufacture natural casings (although all <a href="/wiki/Mammal" title="Mammal">mammals</a> raised for <a href="/wiki/Meat" title="Meat">meat</a> could potentially be used to produce natural casing): <a href="/wiki/Cattle" title="Cattle">cows</a>, <a href="/wiki/Pig" title="Pig">pigs</a>, and <a href="/wiki/Lamb_and_mutton" title="Lamb and mutton">lambs</a> and <a href="/wiki/Sheep" title="Sheep">sheep</a>. </p> <div class="mw-heading mw-heading3"><h3 id="Appearance">Appearance</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=3" title="Edit section: Appearance"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Natural casing sausages are distinguishable from collagen or cellulose casings because of their irregularity, although high quality sheep and lamb casings can be almost indistinguishable from a collagen casing as they have no noticeable imperfections. The main difference is in the way they are twisted and linked which impacts the appearance of the final product and makes it easy to differentiate a hot dog using natural sheep or lamb casing vs collagen casing. The size and usage of natural casings are impacted by the animal they are derived from, the narrowest being <a href="/wiki/Lamb_and_mutton" title="Lamb and mutton">lamb</a> followed by <a href="/wiki/Sheep" title="Sheep">sheep</a> followed by <a href="/wiki/Pig" title="Pig">pig</a> followed by <a href="/wiki/Beef_cattle" title="Beef cattle">beef</a>. The size range for lamb is 14 mm to 28 mm in diameter (which is how casings are graded), the size range for sheep is 16 mm to 32 mm in diameter, the size range for pig is 28 mm to 58 mm in diameter, the size range for beef is 43 mm to 65 mm, although beef bung caps (which are not derived from the small intestine) have a size range of 115 mm to 130 mm.<sup id="cite_ref-ripe_3-3" class="reference"><a href="#cite_note-ripe-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Processing">Processing</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=4" title="Edit section: Processing"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The process begins at the slaughter plant where "green" (uncleaned) runners (ungraded casings) are removed from the animal during the slaughter process. They are subsequently cleaned, which involves breaking the inner mucosa, usually with a machine that the runners go through and rollers to break the inner mucosa so it can be flushed out and removed. The cleaning process can also be done by hand but primarily casings are machine cleaned. This is a very water intensive process as the casings are vigorously flushed with cold water to remove blood from the mucosa which if not properly flushed during the initial processing can lead to "staining" of the casing where it becomes pink. The cleaned runners are then tied in bundles and packed in plastic drums and filled with a saturated salt brine for preservation. The runners are then sold to a company which processes natural casings by grading and packaging them to create finished units called hanks. </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Porto_-i---i-_(40099674775).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/55/Porto_-i---i-_%2840099674775%29.jpg/170px-Porto_-i---i-_%2840099674775%29.jpg" decoding="async" width="170" height="255" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/55/Porto_-i---i-_%2840099674775%29.jpg/255px-Porto_-i---i-_%2840099674775%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/55/Porto_-i---i-_%2840099674775%29.jpg/340px-Porto_-i---i-_%2840099674775%29.jpg 2x" data-file-width="4016" data-file-height="6016" /></a><figcaption>Sausage casings</figcaption></figure> <p>Natural casings are produced and sold almost exclusively by the hank which is a unit of measure that is 91 meters long.<sup id="cite_ref-ripe_3-4" class="reference"><a href="#cite_note-ripe-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> A hank can consist of a varying number of strands (individual pieces of casing) which vary in length from 2 meters (which is the shortest length sold for commercial use) to as long as 28 meters. Each casing manufacturer has various "put ups" which dictate the maximum number of strands and the minimum length of each strand allowed in the put up. Casings are selected for size which is measured in millimeters and refers to the diameter of the casing; this is done exclusively by hand and is primarily done in China due to the availability of low cost labor. Commercially casings are available in various forms of packaging which are suited to different applications. Sheep/lamb and hog are available in all packaging types due to the high demand and long length of pieces; due to the shorter length and much lower demand for beef casings they are primarily only available loose or in net packs either salted or in brine. </p> <div class="mw-heading mw-heading3"><h3 id="Packaging">Packaging</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=5" title="Edit section: Packaging"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Hog_Casings_Packed_in_Salt.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Hog_Casings_Packed_in_Salt.jpg/200px-Hog_Casings_Packed_in_Salt.jpg" decoding="async" width="200" height="201" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Hog_Casings_Packed_in_Salt.jpg/300px-Hog_Casings_Packed_in_Salt.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Hog_Casings_Packed_in_Salt.jpg/400px-Hog_Casings_Packed_in_Salt.jpg 2x" data-file-width="3129" data-file-height="3144" /></a><figcaption>Hog casings, packed in salt, from a vacuum pack</figcaption></figure> <p>Sheep and lamb and hog casings are available "tubed" where each strand is put on a plastic tube which allows the sausage maker to easily place the casing on the stuffing horn;<sup id="cite_ref-ripe_3-5" class="reference"><a href="#cite_note-ripe-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> in recent years these tubes have been modified so they break open along a seam and the operator can pull them out at the back of the horn allowing greater efficiency; these are referred to in the industry as "zip tubes", due to the zipper-like nature of the seam. These tubed casings are then packed in plastic nets, usually two per net, and packed in plastic drums, which are then filled with a <a href="/wiki/Saturated_solution" class="mw-redirect" title="Saturated solution">saturated</a> salt <a href="/wiki/Brine" title="Brine">brine</a>, usually 200 per drum. These are available in all diameters and in lengths greater than 3 meters (as 2-meter or shorter pieces are cost prohibitive to tube). </p><p>Sheep, lamb, and hog casings are also available loose in brine in a vacuum sealed plastic pack; commonly referred to as "vacuum packs", these are primarily used by small- to medium-sized sausage makers who use less than 100 hanks per month of casing. The appeal of vacuum packs is the ease of use, their shorter strand length for hand stuffing (all sausage makers who do not use automatic sausage stuffing and linking machines) and their shelf life; they only need to be opened as needed so the sausage maker does not need to worry that they will not use their opened casings prior to a decrease in quality. These are available in all diameters and in put ups from short up to medium length, about 6 meter minimum, with a maximum length of about 14 meters. </p><p>Sheep and lamb and hog are also available in a net, commonly referred to as net pack. These are available salted or in brine and they are primarily used by medium to large sausage makers who do not want to pay the additional cost for the tubed casing and do not have automatic sausage stuffing and linking machines (which require tubed casings to operate efficiently). These are available in all diameters and in lengths greater than 2 meters (as that is the shortest length sold for commercial use). </p><p>Beef casings are primarily available only salted or in brine. They are measured in sets, not hanks, and the length is 32 meters; this is for beef "rounds" and "middles" only, as beef bung caps are only about 1 meter in length. </p> <div class="mw-heading mw-heading2"><h2 id="Artificial_casings">Artificial casings</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=6" title="Edit section: Artificial casings"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Artificial casings are made of collagen (often derived from cattle skin), cellulose, or plastic. Artificial casings from animal collagen are generally edible, though some are not. </p> <div class="mw-heading mw-heading3"><h3 id="Collagen_casings">Collagen casings</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=7" title="Edit section: Collagen casings"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Beretta_Salami_and_Collagen_Casing_.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Beretta_Salami_and_Collagen_Casing_.jpg/150px-Beretta_Salami_and_Collagen_Casing_.jpg" decoding="async" width="150" height="100" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Beretta_Salami_and_Collagen_Casing_.jpg/225px-Beretta_Salami_and_Collagen_Casing_.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Beretta_Salami_and_Collagen_Casing_.jpg/300px-Beretta_Salami_and_Collagen_Casing_.jpg 2x" data-file-width="6000" data-file-height="4000" /></a><figcaption>A salami and the collagen casing (below) it came in</figcaption></figure> <p>Collagen casings are mainly produced from the collagen in beef or pig hides,<sup id="cite_ref-usdaask_2-1" class="reference"><a href="#cite_note-usdaask-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> and the bones and tendons. It can also be derived from poultry and fish. They have been made for more than 50 years and their share of the market has been increasing.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> Usually the cost to produce sausages in collagen is significantly lower than making sausages in gut because of higher production speeds and lower labor requirements. </p><p>The collagen for artificial casings is processed extensively. It is formed by <a href="/wiki/Food_extrusion" title="Food extrusion">extrusion</a> through a die to the desired diameter, dried and <a href="/wiki/Shirring" title="Shirring">shirred</a> into short sticks up to 41 cm (16 in) long that contain as much as 50 m (160 ft) of casing. In a newer process, a form of dough is coextruded with the meat blend, and a coating is formed by treating the outside with a calcium solution to set the coating. </p><p>The latest generation of collagen casings are usually more tender than natural casings and do not exhibit the "snap" or "bite" of natural casing sausages. Most collagen casings are edible, but a special form of thicker collagen casings is used for <a href="/wiki/Salami" title="Salami">salamis</a> and large caliber sausages where the casing is usually peeled off the sausage by the consumer. Collagen casings are less expensive to use, give better weight and size control, and are easier to run when compared to natural casings. </p> <div class="mw-heading mw-heading3"><h3 id="Vegetarian_casings">Vegetarian casings</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=8" title="Edit section: Vegetarian casings"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Some innovative coextrusion processes have been developed in recent years, allowing 100% plant-based vegetarian casings to be created. Some special alginate coextrusion equipment is required to make casings that can be used in <a href="/wiki/Halal#Foods" title="Halal">halal</a> or <a href="/wiki/Kosher" class="mw-redirect" title="Kosher">kosher</a> food making.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2019)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="Inedible_casings">Inedible casings</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=9" title="Edit section: Inedible casings"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Casings made from cellulose and plastics are peeled off food products and are not eaten.<sup id="cite_ref-usdaask_2-2" class="reference"><a href="#cite_note-usdaask-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Cellulose_casings">Cellulose casings</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=10" title="Edit section: Cellulose casings"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Cellulose, usually from cotton linters or wood pulp, is processed to make <a href="/wiki/Viscose" class="mw-redirect" title="Viscose">viscose</a>, which is then extruded into clear, tough casings for making <a href="/wiki/Hot_dog" title="Hot dog">wieners</a> and franks. They also are shirred for easier use and can be treated with dye to make "red hots". The casing is peeled off after cooking, resulting in "skinless" franks. Cellulosic viscose solutions are combined with wood or for example <a href="/wiki/Abaca" class="mw-redirect" title="Abaca">abaca</a> pulp to make large diameter fibrous casings for <a href="/wiki/Bologna_sausage" title="Bologna sausage">bologna</a>, cotto salami, smoked <a href="/wiki/Ham" title="Ham">ham</a> and other products sliced for sandwiches. This type is also permeable to smoke and water vapor. They can be flat or shirred, depending on application, and can be pretreated with smoke, caramel color, or other surface treatments. </p> <div class="mw-heading mw-heading3"><h3 id="Plastic_casings">Plastic casings</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=11" title="Edit section: Plastic casings"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Bilyan_Factory,_Armenia_07.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Bilyan_Factory%2C_Armenia_07.jpg/220px-Bilyan_Factory%2C_Armenia_07.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Bilyan_Factory%2C_Armenia_07.jpg/330px-Bilyan_Factory%2C_Armenia_07.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Bilyan_Factory%2C_Armenia_07.jpg/440px-Bilyan_Factory%2C_Armenia_07.jpg 2x" data-file-width="1024" data-file-height="768" /></a><figcaption>Plastic casings in use at Bilyan Factory, Armenia (2007)</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Bilyan_Factory,_Armenia_02.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/37/Bilyan_Factory%2C_Armenia_02.jpg/220px-Bilyan_Factory%2C_Armenia_02.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/37/Bilyan_Factory%2C_Armenia_02.jpg/330px-Bilyan_Factory%2C_Armenia_02.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/37/Bilyan_Factory%2C_Armenia_02.jpg/440px-Bilyan_Factory%2C_Armenia_02.jpg 2x" data-file-width="1024" data-file-height="768" /></a><figcaption>Bilyan Factory</figcaption></figure> <p>Plastic casings are not eaten.<sup id="cite_ref-usdaask_2-3" class="reference"><a href="#cite_note-usdaask-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> They also can be flat or shirred. Generally, smoke and water cannot pass through the casing, so plastic is used for non-smoked products where high yields are expected. The inner surface can be <a href="/wiki/Laminated" class="mw-redirect" title="Laminated">laminated</a> or co-extruded with a polymer with an affinity for meat protein causing the meat to stick to the film, resulting in some loss when the casing is peeled, but higher overall yield due to better moisture control. </p><p>Plastic casings are generally made from polymers such as <a href="/wiki/Polyamide" title="Polyamide">polyamide</a>, <a href="/wiki/Polypropylene" title="Polypropylene">polypropylene</a>, or <a href="/wiki/Polyethylene" title="Polyethylene">polyethylene</a>. Polyamide (Nylon) plastic casings are the most commonly used in production of cooked sausages and hams such as luncheon meat and bologna. Polyamide casings come in two main varieties: Oriented and non-oriented. The oriented polyamide<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> are shrinkable casings and will shrink during the cooking process thereby reducing the water loss. Non-oriented polyamide casings remain the same diameter during the cooking process and thereby allow for expansion of the meat during cooking. The use of polyamide casings has expanded recently with the advent of various varieties and structures of casings such as multilayer casings.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=12" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20100615084837/http://www.insca.org/modules.php?name=Casings&cont=2">"A Brief History of Natural Casings"</a>. <i>The International Natural Sausage Casing Association (INSCA)</i>. 2006. Archived from <a rel="nofollow" class="external text" href="http://www.insca.org/modules.php?name=Casings&cont=2">the original</a> on June 15, 2010.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+International+Natural+Sausage+Casing+Association+%28INSCA%29&rft.atitle=A+Brief+History+of+Natural+Casings&rft.date=2006&rft_id=http%3A%2F%2Fwww.insca.org%2Fmodules.php%3Fname%3DCasings%26cont%3D2&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage+casing" class="Z3988"></span></span> </li> <li id="cite_note-usdaask-2"><span class="mw-cite-backlink">^ <a href="#cite_ref-usdaask_2-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-usdaask_2-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-usdaask_2-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-usdaask_2-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://ask.usda.gov/s/article/What-are-casings-made-of">"AskUSDA"</a>. <i><a href="/wiki/United_States_Department_of_Agriculture" title="United States Department of Agriculture">United States Department of Agriculture</a></i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=United+States+Department+of+Agriculture&rft.atitle=AskUSDA&rft_id=https%3A%2F%2Fask.usda.gov%2Fs%2Farticle%2FWhat-are-casings-made-of&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage+casing" class="Z3988"></span></span> </li> <li id="cite_note-ripe-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-ripe_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-ripe_3-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-ripe_3-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-ripe_3-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-ripe_3-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-ripe_3-5"><sup><i><b>f</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFRustKnipe2014" class="citation book cs1">Rust, R.E.; Knipe, C.L. (2014). "Sausage Casings". <i>Encyclopedia of Meat Sciences</i>. pp. <span class="nowrap">235–</span>240. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2FB978-0-12-384731-7.00137-9">10.1016/B978-0-12-384731-7.00137-9</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780123847348" title="Special:BookSources/9780123847348"><bdi>9780123847348</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Sausage+Casings&rft.btitle=Encyclopedia+of+Meat+Sciences&rft.pages=%3Cspan+class%3D%22nowrap%22%3E235-%3C%2Fspan%3E240&rft.date=2014&rft_id=info%3Adoi%2F10.1016%2FB978-0-12-384731-7.00137-9&rft.isbn=9780123847348&rft.aulast=Rust&rft.aufirst=R.E.&rft.au=Knipe%2C+C.L.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage+casing" class="Z3988"></span></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.lemproducts.com/understanding_collagen_casings">"Understanding Collagen Casings | LEM Products | The Leader In Game Processing"</a>. <i>lemproducts.com</i>. <q>A natural protein product, collagen comes from a layer of beef hide, removed and refined. The more refined the processing, the more tender the casing.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=lemproducts.com&rft.atitle=Understanding+Collagen+Casings+%26%23124%3B+LEM+Products+%26%23124%3B+The+Leader+In+Game+Processing&rft_id=https%3A%2F%2Fwww.lemproducts.com%2Funderstanding_collagen_casings&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage+casing" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://askthemeatman.com/what_are_collagen_casings.htm">"What are Collagen Casings? How Are Collagen Casings Produced?"</a>. <i>askthemeatman.com</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=askthemeatman.com&rft.atitle=What+are+Collagen+Casings%3F+How+Are+Collagen+Casings+Produced%3F&rft_id=http%3A%2F%2Faskthemeatman.com%2Fwhat_are_collagen_casings.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage+casing" class="Z3988"></span></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFVicik2002" class="citation cs2">Vicik, Stephen James (Dec 11, 2002), <a rel="nofollow" class="external text" href="https://patents.google.com/patent/EP0589436B2"><i>A heat shrinkable polyamide sausage casing with a polyolefin core layer</i></a><span class="reference-accessdate">, retrieved <span class="nowrap">2016-11-10</span></span></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+heat+shrinkable+polyamide+sausage+casing+with+a+polyolefin+core+layer&rft.date=2002-12-11&rft.aulast=Vicik&rft.aufirst=Stephen+James&rft_id=https%3A%2F%2Fpatents.google.com%2Fpatent%2FEP0589436B2&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage+casing" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><span><a rel="nofollow" class="external text" href="https://patents.google.com/patent/US4243074">U.S. patent 4,243,074</a></span></span> </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sausage_casing&action=edit&section=13" title="Edit section: External 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.navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Sausage" title="Template:Sausage"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Sausage" title="Template talk:Sausage"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Sausage" title="Special:EditPage/Template:Sausage"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Sausage283" style="font-size:114%;margin:0 4em"><a href="/wiki/Sausage" title="Sausage">Sausage</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Overview</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a class="mw-selflink selflink">Casings</a></li> <li><a href="/wiki/List_of_sausages" title="List of sausages">List of sausages</a></li> <li><a href="/wiki/List_of_sausage_dishes" title="List of sausage dishes">List of sausage dishes</a></li> <li><a href="/wiki/Sausage_making" title="Sausage making">Sausage making</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="9" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Salami_aka.jpg" class="mw-file-description" title="Salami"><img alt="Salami" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/97px-Salami_aka.jpg" decoding="async" width="97" height="67" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/146px-Salami_aka.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/194px-Salami_aka.jpg 2x" data-file-width="1200" data-file-height="829" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fresh sausage</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Kielbasa#Poland" title="Kielbasa">Biała kiełbasa</a></li> <li><a href="/wiki/Boerewors" title="Boerewors">Boerewors</a></li> <li><a href="/wiki/Boudin" title="Boudin">Boudin</a></li> <li><a href="/wiki/Verse_Worst" class="mw-redirect" title="Verse Worst">Braadworst</a></li> <li><a href="/wiki/Bratwurst" title="Bratwurst">Bratwurst</a></li> <li><a href="/wiki/Breakfast_sausage" title="Breakfast sausage">Breakfast</a></li> <li><a href="/wiki/Carniolan_sausage" title="Carniolan sausage">Carniolan</a></li> <li><a href="/wiki/Chipolata" title="Chipolata">Chipolata</a></li> <li><a href="/wiki/Cotechino" title="Cotechino">Cotechino</a></li> <li><a href="/wiki/Debrecener" title="Debrecener">Debrecener</a></li> <li><a href="/wiki/Hmong_sausage" title="Hmong sausage">Hmong</a></li> <li><a href="/wiki/Knackwurst" title="Knackwurst">Knackwurst</a></li> <li><a href="/wiki/Kohlwurst" title="Kohlwurst">Kohlwurst</a></li> <li><a href="/wiki/Kupati" title="Kupati">Kupati</a></li> <li><a href="/wiki/Sausages_in_Italian_cuisine" title="Sausages in Italian cuisine">Italian</a> <ul><li><a href="/wiki/Italian_sausage" title="Italian sausage">Italian American</a></li></ul></li> <li><a href="/wiki/Lao_sausage" class="mw-redirect" title="Lao sausage">Lao</a></li> <li><a href="/wiki/Loukaniko" title="Loukaniko">Loukaniko</a></li> <li><a href="/wiki/Merguez" title="Merguez">Merguez</a></li> <li><a href="/wiki/Sai_ua" title="Sai ua">Sai ua</a></li> <li><a href="/wiki/Thuringian_sausage" title="Thuringian sausage">Thüringer</a></li> <li><a href="/wiki/Weisswurst" title="Weisswurst">Weisswurst</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fermented_sausage" title="Fermented sausage">Dry sausage</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Salami" title="Salami">Salami</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cacciatore" title="Cacciatore">Cacciatore</a></li> <li><a href="/wiki/Ciauscolo" title="Ciauscolo">Ciauscolo</a></li> <li><a href="/wiki/Salame_Felino" title="Salame Felino">Felino</a></li> <li><a href="/wiki/Finocchiona" title="Finocchiona">Finocchiona</a></li> <li><a href="/wiki/Genoa_salami" title="Genoa salami">Genoa salami</a></li> <li><a href="/wiki/Salame_genovese_di_Sant%27Olcese" title="Salame genovese di Sant'Olcese">Genovese di Sant'Olcese</a></li> <li><a href="/wiki/%27Nduja" title="'Nduja">'Nduja</a></li> <li><a href="/wiki/Prasky" title="Prasky">Prasky</a></li> <li><a href="/wiki/Soppressata" title="Soppressata">Soppressata</a></li> <li><a href="/wiki/Strolghino" title="Strolghino">Strolghino</a></li> <li><a href="/wiki/Salame_ticinese" title="Salame ticinese">Ticinese</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chinese_sausage" title="Chinese sausage">Chinese</a></li> <li><a href="/wiki/Chorizo" title="Chorizo">Chorizo</a></li> <li><a href="/wiki/Fuet" title="Fuet">Fuet</a></li> <li><a href="/wiki/Landj%C3%A4ger" title="Landjäger">Landjäger</a></li> <li><a href="/wiki/Longaniza" title="Longaniza">Longaniza</a></li> <li><a href="/wiki/Lukanka" title="Lukanka">Lukanka</a></li> <li><a href="/wiki/Metworst" title="Metworst">Metworst</a></li> <li><a href="/wiki/Naem_(food)" title="Naem (food)">Naem</a></li> <li><a href="/wiki/Pepperoni" title="Pepperoni">Pepperoni</a></li> <li><a href="/wiki/Sai_gork" title="Sai gork">Sai gork</a></li> <li><a href="/wiki/Sai_krok_Isan" title="Sai krok Isan">Sai krok Isan</a></li> <li><a href="/wiki/Salsiz" title="Salsiz">Salsiz</a></li> <li><a href="/wiki/Saucisson" title="Saucisson">Saucisson</a></li> <li><a href="/wiki/Sobrassada" title="Sobrassada">Sobrassada</a></li> <li><a href="/wiki/Sujuk" title="Sujuk">Sujuk</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Smoked sausage</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Andouille" title="Andouille">Andouille</a></li> <li><a href="/wiki/Hungarian_sausages" title="Hungarian sausages">Kolbász</a></li> <li><a href="/wiki/Krakowska" class="mw-redirect" title="Krakowska">Krakowska</a></li> <li><a href="/wiki/Kulen" title="Kulen">Kulen</a></li> <li><a href="/wiki/Lebanon_bologna" title="Lebanon bologna">Lebanon bologna</a></li> <li><a href="/wiki/Lingui%C3%A7a" title="Linguiça">Linguiça</a></li> <li><a href="/wiki/Mettwurst" title="Mettwurst">Mettwurst</a></li> <li><a href="/wiki/Morteau_sausage" title="Morteau sausage">Morteau</a></li> <li><a href="/wiki/Rookworst" title="Rookworst">Rookworst</a></li> <li><a href="/wiki/Skilandis" title="Skilandis">Skilandis</a></li> <li><a href="/wiki/Teewurst" title="Teewurst">Teewurst</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Cooked sausage</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Battered_sausage" title="Battered sausage">Battered</a></li> <li><a href="/wiki/Bologna_sausage" title="Bologna sausage">Bologna</a></li> <li><a href="/wiki/Botifarra" title="Botifarra">Botifarra</a></li> <li><a href="/wiki/Bratwurst" title="Bratwurst">Bratwurst</a></li> <li><a href="/wiki/Braunschweiger_(sausage)" title="Braunschweiger (sausage)">Braunschweiger</a></li> <li><a href="/wiki/Br%C3%BChwurst" title="Brühwurst">Brühwurst</a></li> <li><a href="/wiki/Cervelat" title="Cervelat">Cervelat</a></li> <li><a href="/wiki/Ch%E1%BA%A3_l%E1%BB%A5a" title="Chả lụa">Chả lụa</a></li> <li><a href="/wiki/Cumberland_sausage" title="Cumberland sausage">Cumberland</a></li> <li><a href="/wiki/Falukorv" title="Falukorv">Falukorv</a></li> <li><a href="/wiki/Frankfurter_W%C3%BCrstchen" title="Frankfurter Würstchen">Frankfurter Würstchen</a></li> <li><a href="/wiki/St._Galler_Bratwurst" title="St. Galler Bratwurst">St. Galler Bratwurst</a></li> <li><a href="/wiki/Gelbwurst" title="Gelbwurst">Gelbwurst</a></li> <li><a href="/wiki/Hot_dog" title="Hot dog">Hot dog</a> <ul><li><a href="/wiki/Hot_dog_variations" title="Hot dog variations">variations</a></li> <li><a href="/wiki/Vegetarian_hot_dog" title="Vegetarian hot dog">vegetarian</a></li></ul></li> <li><a href="/wiki/Lincolnshire_sausage" title="Lincolnshire sausage">Lincolnshire</a></li> <li><a href="/wiki/Lorne_sausage" title="Lorne sausage">Lorne sausage</a></li> <li><a href="/wiki/Mortadella" title="Mortadella">Mortadella</a> <ul><li><a href="https://it.wikipedia.org/wiki/Mortadella_Bologna" class="extiw" title="it:Mortadella Bologna">Mortadella Bologna</a></li> <li><a href="https://it.wikipedia.org/wiki/Mortadella_di_Prato" class="extiw" title="it:Mortadella di Prato">Mortadella di Prato</a></li> <li><a href="/wiki/Mortadella_di_Campotosto" title="Mortadella di Campotosto">Mortadella of Campotosto</a></li></ul></li> <li><a href="/wiki/Pigs_in_blankets" title="Pigs in blankets">Pigs in blankets</a></li> <li><a href="/wiki/Saveloy" title="Saveloy">Saveloy</a></li> <li><a href="/wiki/Vienna_sausage" title="Vienna sausage">Vienna</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Cooked smoked<br /> sausage</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bierwurst" title="Bierwurst">Bierwurst</a></li> <li><a href="/wiki/Bockwurst" title="Bockwurst">Bockwurst</a></li> <li><a href="/wiki/Kabanos" title="Kabanos">Kabanos</a></li> <li><a href="/wiki/Kielbasa" title="Kielbasa">Kielbasa</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Precooked<br /> sausage</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Black_pudding" title="Black pudding">Black pudding</a></li> <li><a href="/wiki/Blood_sausage" title="Blood sausage">Blood sausage</a></li> <li><a href="/wiki/Boudin" title="Boudin">Boudin</a></li> <li><a href="/wiki/Goetta" title="Goetta">Goetta</a></li> <li><a href="/wiki/Haggis" title="Haggis">Haggis</a></li> <li><a href="/wiki/Head_cheese" title="Head cheese">Head cheese</a></li> <li><a href="/wiki/Kaszanka" title="Kaszanka">Kaszanka</a></li> <li><a href="/wiki/Kishka_(food)" title="Kishka (food)">Kishka</a></li> <li><a href="/wiki/Knipp" title="Knipp">Knipp</a></li> <li><a href="/wiki/Kochwurst" title="Kochwurst">Kochwurst</a></li> <li><a href="/wiki/Liverwurst" title="Liverwurst">Liverwurst</a></li> <li><a href="/wiki/Pinkel" title="Pinkel">Pinkel</a></li> <li><a href="/wiki/Ryynimakkara" title="Ryynimakkara">Ryynimakkara</a></li> <li><a href="/wiki/Salceson" title="Salceson">Salceson</a></li> <li><a href="/wiki/Stippgr%C3%BCtze" title="Stippgrütze">Stippgrütze</a></li> <li><a href="/wiki/Sundae_(sausage)" title="Sundae (sausage)">Sundae</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Grilled sausage</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Small_sausage_in_large_sausage" title="Small sausage in large sausage">Small sausage in large sausage</a></li> <li><a href="/wiki/Tongmo" title="Tongmo">Tongmo</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related articles</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Charcuterie" title="Charcuterie">Charcuterie</a></li> <li><a href="/wiki/Dried_meat" title="Dried meat">Dried meat</a></li> <li><a href="/wiki/List_of_dried_foods" title="List of dried foods">List of dried foods</a></li> <li><a href="/wiki/Embutido" title="Embutido">Embutidos</a></li> <li><a href="/wiki/List_of_smoked_foods" title="List of smoked foods">List of smoked foods</a></li> <li><a href="/wiki/Lunch_meat" title="Lunch meat">Lunch meat</a></li> <li><a href="/wiki/P%C3%A2t%C3%A9" title="Pâté">Pâté</a></li> <li><a href="/wiki/Salumi" title="Salumi">Salumi</a></li> <li><a href="/wiki/Smallgoods" title="Smallgoods">Smallgoods</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img 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