Hog Casing

MeatOffalSausage-casingsNot vegetarianNeutralSaltyUmamiMeatySlightly Gamy

Nutrition (per 100 g)

Calories: 110
Protein (g): 23
Fat (g): 2
Carbs (g): 0
Fiber (g): —
Sodium (mg): —

Natural hog casings are sold heavily salted and must be rinsed and soaked; sodium content varies widely by brand and preparation. Actual nutrition impact per serving is minimal because casing weight is a very small fraction of a finished sausage.

Storage

Room temp: up to 30 days
Refrigerated: up to 365 days
Frozen: up to 730 days

Hog casings are natural sausage casings made from the cleaned submucosa of hog intestines. prized for their permeability and bite, they let smoke and moisture pass while giving sausages the classic snap. Typical diameters are about 32–35 mm, suited to bratwurst, Italian sausage, and kielbasa, and they conform easily to the meat for a traditional look and texture.

Before use, hog casings should be thoroughly rinsed to remove surface salt, then soaked in fresh water until supple and flushed inside and out. Load onto a stuffing tube, avoid overfilling, and prick air pockets as needed. Casings are commonly packed in salt for preservation; kept well-salted and refrigerated, they store for many months, and segments can be repacked in fresh salt after opening.