Casings

Natural casings are made from the intestines of meat animals. Sheep casings are the smallest, ranging from ¾ inch (18 mm) to more than 1 inch (25 mm) in diameter. They are used for breakfast links, frankfurters, and similar sausages. Hog casings are medium-sized, about 1–1½ inches (30–40 mm) in diameter, depending on what part of the intestines they are taken from. They are used for many popular fresh sausages, such as Italian sausages and fresh bratwurst. Beef casings range in size from the so-called beef round, about 1¾ inches (45 mm) in diameter, through beef middles, 2½ inches (63 mm), to the large beef bung, more than 4 inches (100 mm) in diameter.