Casings come in four common kinds. Natural casings give the classic snap; collagen is uniform and easy; fibrous casings are for big smoked sausages and get peeled.
Which casing for what
| Casing | Typical use | Notes |
|---|---|---|
| Natural hog | Brats, Italian, Polish | Soak 30 min, rinse; tender snap |
| Natural sheep | Breakfast links, hot dogs | Thin and delicate |
| Collagen | Snack sticks, breakfast links | No soaking; uniform size |
| Fibrous | Summer sausage, salami | Not edible; peel before eating |
Preparing natural casings
Mississippi State Extension recommends soaking salt-packed natural casings in lukewarm water for 30 minutes and rinsing with cold water. Fibrous casings can be removed after smoking or cooking.
Match the tube
Use the largest stuffing tube that fits inside the casing comfortably. Small tubes (about ½ inch or 10 mm) are for sheep and snack-stick casings; 1 inch and up for hog casings.
