Fresh sausage
Fresh and braaing sausages where bite, appearance and cook-out behaviour matter.
Packaging
Casings
The casing defines a sausage long before it reaches the consumer: its shape, calibre, bite, smoke uptake and shelf presence all start here.
Product overview
Casings: what it is and why it matters.
A casing contains the product during filling and gives it shape through cooking, smoking, curing and storage. Depending on the type, it can also control moisture loss, allow smoke and flavour to pass through, or act as a barrier to oxygen and moisture.
Casings fall into a few broad families: natural casings, collagen, cellulose, fibrous and plastic or synthetic casings. Each behaves differently on the filling line and in the smokehouse, which is why the choice is made together with the product, the process and the equipment.
Applications
Where it is used.
Cooked and smoked sausage
Frankfurter-style and smoked products that need dependable stuffing, peeling or smoke permeability.
Dried and fermented sausage
Salami-type products that must lose moisture at a controlled rate and shrink with the product.
Hams and whole-muscle logs
Larger-calibre formats for cooked and cured meats that are sliced for retail and food service.
Benefits
What the right solution delivers.
Consistent shape and calibre
Uniform portions that run predictably on filling, clipping, linking and slicing equipment.
Process-matched behaviour
Permeable or barrier performance chosen to suit smoking, cooking, drying or vacuum storage.
Shelf appearance
Colour, transparency and, on some types, printing that help the finished product stand out.
Product protection
Reduced moisture loss and contamination risk when the right casing is matched to the product.
Available solutions
Typical solutions in this category.
- Natural casings
- Collagen casings
- Cellulose casings
- Fibrous casings
- Plastic / synthetic barrier casings
Contact BTE to confirm the current range and availability.
How to specify
What to settle with us.
- Product type and recipe
- Target calibre and length
- Filling, linking or clipping equipment
- Smoking, cooking or drying process
- Peelable or edible requirement
- Printing or branding needs
- Pack format and storage conditions
Interested in casings?
Tell us what you are making and what you need to improve. We will help you find the right equipment, packaging or ingredient solution.