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. 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.
Casing
material used in sausage-making
See also:
Has applications:
Link sausage
Also known as:
English:
Sausage casingSausage skin
Wikidata ID:
Q1372144
Wikipedia title:
Sausage casing
References:
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