Ever wonder why some homemade sausages turn out perfect while others end up chewy or fall apart? The secret often lies in the casing you use. If you’re new to sausage making, choosing the right casing is just one step. Learn everything about how to make sausage at home in my full guide. Choosing the best sausage casings for beginners usually comes down to two options: natural or collagen. Pick the right one, and the whole process gets a lot easier (and tastier).
KeyTakeaway
For beginners, the two main casing options are natural and collagen. Natural casings give sausages that classic snap and rich flavor but require a bit more work. Collagen casings are simpler and let you focus on seasoning and cooking. Choose the one that fits your comfort level, and your homemade sausages will turn out great every time.
What Are Sausage Casings?
Casings are the “wrapper” that hold your sausage meat together. They don’t just keep the meat in shape, they also affect the texture, the bite, and even the flavor of your sausage.
Eddie’s Tip! Think of them like the crust of a pie: you could technically make a pie without it, but it just wouldn’t be the same.
Natural Casings
Natural casings are made from the cleaned intestines of animals, usually pigs, sheep, or cows. Don’t let that scare you off. People have been making sausages this way for thousands of years.
Why people love them:
- They have the best snap when you bite into them.
- They let smoke and flavor soak into the meat beautifully.
- They give sausages that old-school, authentic taste.
The downsides:
- They can be tricky to handle at first.
- You have to soak and rinse them before using.
- The size isn’t always perfectly uniform.
Eddie’s Tip! Natural casings take a little more work to rinse and prepare, but the payoff is real—they give you that classic snap and old-school sausage feel you just can’t get with collagen.
Collagen Casings
Collagen casings are made from processed beef or pork collagen. They’re popular because they are easy to use and widely available.
Why beginners like them:
- No soaking required—just stuff and cook.
- The sizes are always consistent.
- Perfect for quick batches or snack sticks.
The downsides:
- They don’t have the same snap as natural casings.
- They can get dry and brittle if cooked too hot.
Eddie’s Tip! Think of collagen casings as the training wheels of sausage making. They are super beginner friendly, so you can nail your flavors first before worrying about the a little more labort part of natural casings.
Which Casing Should Beginners Choose?
If you’re just starting out, I recommend collagen casings. They’re simple, predictable, and will save you some frustration.
Once you’ve made a few batches, give natural casings a try. That is when you’ll really taste the difference.
My advice? Try both—you’ll quickly figure out which one you like better.
Eddie’s Tip! I started with collagen because it was easy, but once I tried natural casings, I never looked back. The snap and flavor you get from natural casings are unbeatable.
Best Uses for Each
- Natural casings: great for smoked sausages, bratwurst, and traditional recipes.
- Collagen casings: best for snack sticks, breakfast sausages, or grilling sausages.
Think of it like this: if you want authentic and flavorful, go natural. If you want fast and simple, go collagen.
Where to Buy Casings
- Butcher shops: many will sell you natural casings by the pound.
- Online: plenty of suppliers sell both collagen and natural casings in small packs.
- Specialty stores: sometimes you’ll find them near the meat counter.
Quick tip: Natural casings need to stay in salt and be refrigerated. Collagen casings just need a cool, dry place.
Best Sausage Casings for Beginners – My Experience
When I first started making sausages, I grabbed collagen casings because I didn’t know what I was doing. They worked fine, and I made some good sausages.
But once I gave natural casings a shot, I finally understood why the pros use them most of the time.
Here’s my take: start simple with collagen, but don’t be afraid to get messy with natural casings once you’re ready. That little bit of extra work pays off with flavor and texture you just can’t beat.
Once you’ve picked a casing, check out my guide on how to make sausage at home for complete beginner steps.
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Eddie van Aken
Eddie van Aken brings years of experience from running a full-service restaurant, where he honed his skills with all types of kitchen equipment. His expertise extends to mastering the art of outdoor cooking, utilizing the right recipes to enhance flavors on grills and smokers. Eddie’s in-depth knowledge allows him to provide comprehensive grill reviews and valuable outdoor cooking tips, helping enthusiasts make the most of their grilling adventures. You can read more on the About page for Eddie van Aken