Sausage Casings

When selecting a sausage casing, one of the first questions a supplier must answer is whether the casing should be edible or non-edible. The answer depends on the product being made, the processing method, and the desired consumer experience. Collagen casings are unique in that they are available in both edible and non-edible formats—unlike natural casings, which are always edible, or cellulose and plastic casings, which are always non-edible.

This knowledge article explains the fundamental differences between edible and non-edible collagen casings across material composition, manufacturing, applications, handling, and performance.

A Common Misconception: “Collagen Casing” vs. “Collagen Casing That Is Non-Edible”

Before comparing the two, it is important to clarify a common point of confusion. Collagen casings—whether edible or non-edible—are made from the same base material: collagen protein derived from beef hide (typically bovine corium).

The distinction is not about the raw material but about formulation and intended end use.

A second common misconception is that "non-edible collagen casing" is the same as "cellulose casing." This is incorrect. Cellulose casings are made from plant fiber (viscose from wood pulp or cotton) and are a separate product category entirely. Non-edible collagen casings are still collagen-based—they simply contain additives (such as higher levels of cellulose fiber) that make them unsuitable for consumption and optimize them for strength and peelability.

Material and Formulation Differences

Both edible and non-edible collagen casings start with reconstituted collagen, but their formulations differ significantly:

Edible collagen casing is formulated to be consumed. It contains collagen (typically ≥40% on a wet basis), moisture (≤25%), cellulose (≤12%), glycerol (approximately 5.5%), and small amounts of vegetable oil and ash. The cellulose content is kept relatively low—just enough to provide structural integrity without compromising edibility. These casings may also undergo cross-linking treatments (physical or chemical) to improve thermal stability and mechanical strength while remaining safe for consumption.

Non-edible collagen casing incorporates a larger quantity of cellulose for added strength and size control. It is engineered for much higher mechanical strength, allowing it to withstand aggressive processing conditions such as automated stuffing, clipping, and long curing cycles. Non-edible casings are also typically treated with salts (such as sodium chloride and organic acid salts) to stabilize them for extended shelf life and to facilitate peeling after processing.

Key Differences at a Glance

Application Differences

Edible Collagen Casings

Edible collagen casings are designed for products where the casing is eaten along with the meat. They are most commonly used for:

Fresh sausages – Breakfast links, bratwurst, Italian sausage

Cooked sausages – Hot dogs, frankfurters, wieners

Smoked sausages – Mettwurst, smoked links

Snack sticks – Small-diameter, shelf-stable snacks

Edible casings come in three sub-types: Fresh (most tender, for thick brats and skillet cooking), Smoked/Processed (made stronger to hang in a smoker), and Snack Stick (reinforced for hanging and drying). They offer high transparency for appealing presentation, excellent frying performance, and a tender bite.

Non-Edible Collagen Casings

Non-edible collagen casings are used for products where the casing is removed before consumption. They are the standard choice for:

Large-diameter cooked sausages – Bologna, liverwurst

Dry and semi-dry sausages – Salami, pepperoni, summer sausage

Ring products – Ring bologna, ring salami

Artisanal dry-cured products – Coppa, bresaola

Non-edible collagen casings deliver smoke permeability, even drying, and meat adhesion—properties essential for dry-sausage production. They also contribute to the flavor profile of the sausage while maintaining the traditional “Old World” appearance that consumers associate with artisanal products.

Handling and Processing Differences

The handling procedures for the two casing types are fundamentally different, and confusing them can lead to production failures.

Collagen Casings: Do Not Soak

Edible collagen casings are supplied pre-soaked and ready to use. They should be stuffed dry, straight from the package, with no soaking required. Soaking edible casings in water will cause them to fall apart or lose structural integrity. Casings should be stored in a dry area at 5–15°C (40–60°F), and any unused casings should be sealed tightly in a plastic bag to prevent drying out

Non-Edible Collagen Casings: Must Be Soaked

Non-edible collagen casings require soaking before stuffing. They should be soaked in a 10–15% brine solution for a minimum of 30 minutes, but no more than 24 hours. The brine temperature should be 22–25°C (72–77°F).

An important consideration: increased salt concentration and longer soak times increase casing strength but can reduce casing adhesion to meat during curing. This trade-off should be managed based on the specific product being made. Non-edible casings should also be stored at 5–15°C, protected from direct sunlight and heat.

When to Choose Which?

Summary

The difference between edible and non-edible collagen casing comes down to three fundamental factors:

1. End use – Edible casings are eaten with the product; non-edible casings are peeled away.

2. Formulation – Edible casings prioritize tenderness and edibility; non-edible casings prioritize strength, size control, and peelability through higher cellulose content and salt treatment.

3. Handling – Edible casings are used dry, straight from the package; non-edible casings require brine soaking before stuffing.

Understanding these differences ensures that producers select the right casing for their product, avoid costly processing errors, and deliver the eating experience their customers expect.