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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 ]
Devro was founded as a new business of Johnson & Johnson in 1960 after its researchers developed a material suitable for the manufacture of sausage casings from collagen. The business name was devised as an acronym of "Development and Research Organisation", the Johnson & Johnson unit from which it emerged. [4]
Casings: Hot dog meat is typically encased in collagen made from beef protein, though some franks use natural hog or sheep intestine casings. Colorants: As you might imagine, colorants add color ...
A cocktail sausage is a smaller version of the saveloy, about a quarter of the size; in Australia sometimes called a "baby sav", a "footy frank" or a "little boy", and in New Zealand and Queensland called a "cheerio". [10] These are a popular children's party food in New Zealand and Australia, often served hot, with tomato sauce.
Collagen casings: these casings use collagen as their raw material, a protein that is extracted from cattle and pig hides. This is an alternative to natural casings for the production of fresh and processed sausages. Collagen offers high resistance because it can be used for quick stuffing, hanging and oven cooking.
The tube casings can vary, but the more common animal-derived casings include sheep, hog, or cattle intestinal linings. Additionally, animal stomachs and bladders, as well as edible artificial casings produced from collagen and inedible plant cellulose or paper, are used. Inedible casings are primarily used to shape, store, and age the sausage. [6]