Casings: The heart of traditional sausage making

The art of sausage making is deeply rooted in traditions that have developed over centuries. A key component of this craft is the use of sheep casings, the fine, thin intestines of sheep, prized for their quality and versatility. This article explores the significance of sheep casings and their role in the production of high-quality sausages.

Blog post from April 8, 2024

Persian casings: Organic products with a long history
By Mohsen Rahmani, FLEISCH-MAGAZIN.DE, Issue 11/2001

Consumers tend to view products in natural casings as a specialty rather than those in artificial casings. They are considered higher quality, more appetizing, and more authentic.

Global demand is rising
FLEISCHWIRTSCHAFT.DE, September 14, 2021

Natural casings remain in demand even during the crisis. The volume traded is increasing during the pandemic, while sales are declining.

Sausage: Ingredients and varieties compared
NDR.DE from June 21, 2021

When it comes to sausage, Germany is way ahead: There are around 1,500 different types of sausage. What makes them different? How healthy is sausage?

Global Sausage Casings Market – Industry Trends and Forecast to 2028 DATA BRIDGE MARKET RESEARCH

Market Analysis and Insights : Global Sausage Casings Market
Sausage casings market size is valued at USD 2,898.96 million 2028 and is expected to grow at a compound annual growth rate of 3.05% for the forecast period of 2021 to 2028.

Homemade sausages
By Hans Gerlach
SZ-MAGAZIN.SUEDDEUTSCHLAND.DE from May 29, 2020

Even sausage making is an archaic experience – and it's easier than you think. If necessary, you can even do without a meat grinder and casings, as this flavorful bratwurst recipe from Hans Gerlach proves.

Sausages from Germany: Production stalled due to lack of natural casings
PROPLANTA.DE, March 28, 2020

Sausage is a regional thing in Germany: Thuringian, Frankfurt, Nuremberg, the "Ahle Worscht" in North Hesse and the Munich white sausage – many regions have their own specialty.

Sausage lovers have nothing to fear.
By Christof Rührmair, N-TV, March 24, 2020

The sausage itself is regional, but its casing is often international. The majority of the natural casing is imported. However, Germans don't have to go without sausage despite the coronavirus crisis. The supply chain is secure, and Germany is its most important hub.

Naturalness as added value
By Ulrike Hanky-Mehner
FLEISCHWIRTSCHAFT.DE, February 28, 2020

How does the up-and-coming generation of customers "tick"? What influence does the mega-theme of sustainability have on product range design, and how can sales experiences be staged?

''Craft sausage' fulfills the longing for nature
By Ulrike Hanky-Mehner
FLEISCHWIRTSCHAFT.DE, February 11, 2020

„Why shouldn’t a ‚craft sausage‘ made according to traditional local recipes, using sustainably produced meat and encased in the most natural packaging, the natural casing, have a similar success story to craft beer?“

A curious quiz about sausage at the Lübbecke Sausage Market
By Sandra Spieker, NW.DE, October 23, 2019

The length with which the popular food made it into the Guinness Book of Records, where there is a culinary museum and when "Bratsgiving" is celebrated.

Homemade bratwurst
IDOWA.DE from February 23, 2019

In today's installment of our series "How the Region Cooks," we're literally talking about sausage. More precisely, bratwurst. With the right kitchen equipment, you can easily make them yourself. Anja Auer, "The Woman at the Grill," shows us how.

My worst-case scenario
By Carmen Böker, ZEIT.DE, November 11, 2017

Bread, butter, beer – these days everyone wants to make everything by hand. Anyone who makes sausage from meat can't be squeamish. Sausage making is the last great adventure of self-sufficiency.

A keen sense for perfect results
By Rainer Heck, FLEISCHWIRTSCHAFT.DE, March 20, 2016

Perfect results require a great deal of skill: Master butcher Michael Müller from Hattingen relies on natural casings in his production. The sophisticated sausage casing with its handcrafted look.

The clothes of the sausages
By Beda Hanimann, TAGBLATT.CH, October 16, 2015

Whenever the St. Gallen bratwurst is praised, the focus is usually on its delicate aroma, spices, milk, or high-quality meat. But a truly exceptional sausage also needs the right casing. This is an exploration into uncharted territory – one that even leads to China.

The sausage casing business
By Walter Kittel, deutschlandfunk.de, March 1, 2007

More than 10 million sausages are consumed every day, and they need casings. Natural casings are considered a quality indicator for sausages. Vienna sausages, for example, wouldn't be possible without them…

A Brief History of the Intestines
KOCHMONSTER.DE

Everything has an end, except for a sausage, which has two. But that alone doesn't make a sausage a sausage, because it's the casing, the skin, the intestine that transforms the filling into a sausage. The few exceptions…