Casings used in the production of smoked sausages must have good gas and moisture permeability. In the production of boiled sausages and hams, on the contrary, a minimum moisture permeability is desirable to reduce losses during heat treatment and storage.

Artificial shells are divided into permeable and impermeable.

Of the vapor- and smoke-permeable casings, the most common are protein cellulose and fibrous casings, and of the impermeable casings, casings made from polymeric materials.

Each type of sausage casings has its own properties and features that must be taken into account during production.

Cellulose casings

The group of permeable artificial casings includes cellulose casings. The basis of these shells is cellulose with a high degree of purification. Cellulose and cellophane casings are produced from cellulose.

Cellophane sausage casings have not found wide application, and of the cellulose casings, sausage and sausage casings, such as Viscofan (Spain) and Devro-Tipak (Belgium), are the most common.

These shells are more durable than protein ones, although they have a small thickness (25-25 microns), they are elastic, moisture and smoke permeable, withstand high temperatures (up to 100 ° C), stretch well in the longitudinal and transverse directions (up to 20% ). The casings are easily removed after the product has cooled.

It must be borne in mind that cellulose casings have high moisture permeability, which requires constant monitoring of the temperature and humidity conditions of thermal chambers, as well as the modes and conditions of product storage. In addition, they have poor adhesion to minced meat.

Fibrous membranes

Fibrous casings are produced on the basis of the use of long-staple equal-strength paper and regenerated viscose. Currently, there is a wide range of fibrous casings of various diameters and a wide range of colors.

Fibrous casings have high mechanical strength, moisture and smoke permeability. They are perfectly clipped, elastic, withstand high temperatures, have standard diameters and bright attractive colors.

However, these casings are expensive, therefore they are mainly used in the production of high quality products (boiled-smoked, semi-smoked, raw smoked, dry-cured sausages, ham products, rarely boiled sausages).

Protein sausage casings

Of the artificial moisture and smoke-permeable casings, the most common are protein casings: Belkozin (Russia, Ukraine), Ko-Ko (Yugoslavia), Fabios (Poland), Naturin (Germany), Kolfan (Spain) , "Devro" (Scotland). All these shells are produced approximately according to the same scheme, which has slight differences depending on the technology used by the manufacturer and the raw materials used.

The raw material for the production of these casings is split beef skins, from which collagen is extracted and then protein casings are produced on its basis.

These casings are produced colorless or smoke-colored with various shades. Protein casings are produced in various diameters from 18 to 80 mm. They are strong enough, have good moisture and smoke permeability, are elastic, shrinkable, have adhesion to minced meat, have constant dimensions, do not deform when heated, are resistant to bacterial infection, and are well stored at room temperature. Clips can be applied to protein shells using certain clippers and certain clips.

The main disadvantage of protein shells is that at high temperatures (90-100? C) they begin to break down.

These casings are used in the production of all types of sausages: boiled, semi-smoked, boiled-smoked and raw-smoked.

Polyamide casings

In recent years, in the production of boiled sausages, polyamide casings supplied by both foreign and domestic firms have found wide application.

Polyamide casings are heat-shrinkable and non-heat-shrinkable. Heat-shrinkable casings are produced in single-layer and multi-layer.

They are available in various diameters and a wide range of vibrant colors.

Polyamide casings are distinguished by increased heat resistance, mechanical strength, gas, moisture and vapor permeability, do not transmit ultraviolet rays, have biological inertness, and provide products with increased yields. They are well clipped on clippers of various designs, hold the clip well during the heat treatment of sausages.

Heat-shrinkable casings shrink up to 15% in the longitudinal and transverse directions, which ensures the production of sausages in even, smooth, wrinkle-free loaves.

The use of polyamide casings does not require any special changes in the technology for the production of meat products, some features of the use of the casing are indicated in the recommendations for each type of casing.

Given the impermeability of the shell, it is necessary to reduce the amount of water added to minced meat by 5-14% in relation to the normal indicator. at the same time, the yield of finished products does not decrease, and in some cases it increases, depending on the recipes and the quality of meat raw materials.

The impermeability of the polyamide shell protects meat products from oxidation and microbial spoilage. The degree of preservation of the product depends only on the initial number of microorganisms introduced with minced meat or meat, the temperature of storage and sale of products, and the pH of the medium. Therefore, sausages in polyamide casings can be stored for a longer time.

Polyamide casings are used in the production of the following range of products: boiled sausages of all varieties and names, hams in casings, liver sausages, pates, brawns, jelly, jelly, processed cheeses, semi-finished products, etc.

Along with the above advantages, it should be noted that due to the gas, moisture and vapor impermeability of the material, polyamide casings do not allow obtaining products with a natural smoked flavor, which leads to the need to use artificial flavors.

Average annual consumption rates and stuffing capacity of protein and polyamide casings

Cellulose casing HUKKI type F

HUKKI type F is an artificial cellulose reinforced sausage casing, which is a special type of casing and is designed to give the product the most attractive and sophisticated appearance due to the unique shape and appearance of the loaf.

For the production of HUKKI type F casings, the following materials are used:

• cellulose;
• filament inextensible mesh with a diamond-shaped weave.

The shell has the following structure: the basis is elastic cellulose, the surface layer of which includes a strong filament mesh, due to the inextensibility property of which convex cells - honeycombs are obtained. It is obvious to assume with such a structure of the shell an increased thickness, strength and stuffing capacity, which is determined by the property of the extensibility of the elastic base. In the process of stuffing the HUKKI casing, the filler under pressure stretches the lower layer of elastic cellulose, while the upper mesh, remaining motionless (due to inextensibility), prevents uniform overfilling; therefore, the loaf takes the form of multiple bulges, the size and shape of which exactly correspond to the parameters of the thread mesh. The surface of the loaf in the HUKKY type F casing is smooth, glossy, in contrast to the collagen-based HUKKY casings. Compared to the latter, cellulose HUKKIs are cheaper, but less durable.

The advantage of such a shell is both in the unusual attractive appearance of the finished product, and in its own strength properties. On the cut, the loaf looks like a flower, which allows you to beautifully arrange portioned and serving cuts; in addition, the increased strength of the shell completely eliminates any gusts at all stages

Collagen shell HUKKI type V

HUKKI type V is an artificial protein sausage casing, which is a special type of casing and is designed to give the product the most attractive and refined appearance due to the unique shape and appearance of the loaf.

The following materials are used for the production of HUKKI type V casings:

• collagen;
• thread inextensible mesh with a diamond-shaped weave;
• kapron elastic mesh.

• 
  The shell has the following structure: the basis is a nylon elastic mesh impregnated with collagen, the surface layer of which includes a strong filament mesh, due to the inextensibility property of which convex cells - honeycombs are obtained. It is obvious to assume with such a structure of the shell an increased thickness, strength and stuffing capacity, which is determined by the property of the extensibility of the elastic base. In the process of stuffing the HUKKI shell type V, the filler under pressure stretches the lower nylon layer together with elastic collagen, while the upper mesh, remaining motionless (due to inextensibility), prevents uniform overfilling, so the loaf takes the form of multiple bulges, the size and shape of which exactly correspond to the parameters thread mesh.

  The advantage of such a casing lies both in the unusual attractive appearance of the finished product and in its own strength properties. On the cut, the loaf looks like a flower, which allows you to beautifully arrange portioned and serving cuts; in addition, the increased strength of the shell completely eliminates any gusts at all stages of the technological process.

For a successful meat processing enterprise, the appearance of the product is very important. Therefore, the type and functional properties of the packaging are important factors for obtaining a competitive sausage product. Sausage casings are natural (from the organs of domestic animals), artificial using natural materials - collagen, cellulose, fibrous and synthetic (from polyamide, polypropylene). Speaking about the market structure, it should be noted that today natural casings account for 15 to 25% of the entire sausage casings market. The undisputed market leaders in sausage casings are protein and polyamide casings. The share of protein casings, due to their wide use, ranges from 30 to 35% of the entire market (they are most widely used in the production of sausages.

Intestinal raw material is a natural material created by nature, traditionally used in sausage production, which has a certain vapor and gas permeability. However, the process of processing the intestines is laborious, beef intestines must be strong enough and withstand significant stresses when stuffing with minced meat and during heat treatment. Artificial casings do not require special treatment before use, are well preserved during long-term storage, and are quite resistant to bacterial contamination. A good artificial shell is cutizin. It is elastic, has a high percentage of shrinkage and therefore adheres well to minced meat. Protein shells should be moistened before use. The cooking temperature of sausages in such a casing should not exceed 80 ° C, since at a higher temperature its strength decreases. Viscose casings are resistant to heat treatment and withstand a cooking temperature of 85-90 ° C. They are mainly used for boiled sausages.

The process of manufacturing a natural intestinal casing is quite complicated. After washing and cleansing the intestinal raw materials, it is necessary to remove excess layers. The intestinal wall consists of four layers: serous, muscular, submucosal and mucous. Usually, when processing sheep and pig intestines, only the submucosal layer is left, which is strong enough and at the same time so thin that it can be eaten along with the product contained in it. After removing the excess layers, the casing is cooled, sorted by quality and size, tied into bundles and preserved. The main types of preservation of intestinal membranes are salting (dry and wet) with salt, drying or freezing.

The artificial protein shell is made from animal, collagen-containing raw materials, contains more than 90% . To prepare such a casing, a split skin is kept in acid for several days, then in an alkaline solution and crushed. Modern technologies make it possible to use not only split cattle hides, but also other raw materials, such as cartilage. The Kutizin company in the Czech Republic is one of the leaders in the production of artificial protein shell. In our country, a large plant for the production of artificial protein shell "Belkozin" appeared in the city of Priluki. Sausage in an artificial protein casing has the highest consumer properties; this casing is suitable for any kind of sausage products. In terms of vapor and gas permeability, it is very close to natural intestinal, but surpasses it in strength. Collagen film can be used in the preparation of deli products of irregular geometric shape, which gives the product an excellent taste and good presentation. Sausage casings made of polyester, polyamide, polypropylene and polyethylene are often referred to as plastic, polymer or synthetic. The feedstock for the production of these sausage casings comes from chemical or petrochemical plants.

Classification of sausage casings

The first sausage casing that appeared in production is natural intestinal casing. Intestinal raw material is a natural material, due to which the taste of sausage in such a casing remains the most preferable. But when working with such a shell, it is quite difficult to create normal conditions, since this raw material has an unpleasant odor and high humidity. Therefore, this led to the need to create artificial shells. In the 1930s, the development of artificial protein and cellophane casings began. Sausage in an artificial protein casing has the highest consumer properties; this casing is suitable for almost any type of sausage products. For sausages, sausages, smoked sausages, corrugated casings of small diameter are produced, they are edible. Collagen film is used in the manufacture of a delicacy group of irregularly shaped sausages, which gives the product a decent presentation.

Cellulose and viscose-reinforced casings are also widespread. Cellulose casings are transparent or tinted to match the color of smoked sausage. Their advantages are high extensibility, diameter uniformity and shrinkage ability. The composition of cellulose casings, as a rule, includes cellulose, glycerin and water. Polymer-coated viscose-reinforced shells are characterized by a high degree of shrinkage. The plastic layer in such shells serves as protection against the penetration of oxygen, water vapor, smoke and other substances and prevents weight loss during heat treatment and storage.

Recently, polymer casings have been very popular - polyamide, polyvinylidene chloride, polyester. The vapor and gas permeability of these casings is close to zero, which allows the heat treatment process to be carried out with virtually no losses and ensures a longer shelf life of the product. Polymer shells are very strong, elastic, heat shrinkable; can be both colored and colorless, single-layer and multilayer.

Multilayer shells are also widely used. They allow you to increase the shelf life of products and reduce the risk of biochemical and microbiological spoilage, as they have better barrier properties than single-layer casings. They usually consist of a polyamide layer, then a polyolefin layer and a polyamide layer. Polyamide is a good barrier to gases (including oxygen, the penetration of which contributes to product spoilage), but is permeable to steam and moisture.

Sausage barrier highly elastic casing BIOLON SP is made of a mixture of polyamide and polyethylene, a feature is the production of a spherical and nut-shaped product using a press (boiled sausages, meat rolls, pates, processed cheeses). Applications: . Me..

calculated individually

Smoke-permeable sausage casing BIOLON SMOK 100 is used at enterprises for packaging boiled, cooked-smoked and semi-smoked sausages. Applications: . Meat-packing plants (sausage shops); . Trade (supermarkets, hypermarkets, markets, wholesale warehouses). Properties: ..

calculated individually

Sausage smoke-permeable casing BIOLON SMOK 50 is widely used in meat processing plants in the production of smoked sausages, meat rolls. A distinctive feature is the average smoke permeability, which provides both taste and aroma during smoking, and long-term storage of the product. Areas of application..

calculated individually

Sausage casing polyamide barrier BIOLON LT is intended for boiled sausages, hams, pates, fermented milk products. Made from a mixture of polyamides and polyethylene. Spheres of application: Meat-packing plants, sausage shops; Farming; Food activities (catering, ..

calculated individually

Sausage polyamide casing BIOLON MS is intended for boiled sausages, hams, pates, fermented milk products. When cutting products, it does not allow gaps to form. Made from a mixture of polyamide and polyethylene. Applications: . Meat-industrial production, sausages..

calculated individually

Collagen casing for sausages Naturin 50 mm colorless, made from split skins of cattle. The product is intended for boiled, smoked and semi-smoked sausages. Applications: . Meat-industrial production, sausage shops; . Farming; . Food..

calculated individually

Collagen casing for wieners 30 meters is designed for packaging wieners and dry-cured sausages. Made from edible bovine collagen. Applications: . Meat-packing plants production, sausage shops; . Farming; . Food action..

calculated individually

Collagen casing for sausages 30 meters is designed for the production of sausages of small diameter. This product allows you to produce products of the same size and weight. Made from edible bovine collagen. Applications: . Meat processing plants..

calculated individually

Collagen film for meat rolls 10 meters is used for packing fish, sausages, pies. Made from edible beef collagen, it shapes the product, ensuring its safety, you can make spiral patterns on the cuts of the product, add spices and dried fruits when cooking. ..

calculated individually

Collagen film for meat rolls 100 meters is used to shape meat delicacies. Its versatility is that it is suitable for products of any size. Made from edible beef collagen. On the product, you can make drawings in the form of a spiral and add spices and d..

calculated individually

Fibrous sausage casing VISKOTEEPAK BRILLIANT is used for filling smoked, boiled, raw smoked products. Features a glossy finish, made from long staple fibrous paper. Assortment HP-L - has a low adhesion to the product; HP-H&nd..

calculated individually

Fibrous sausage casing VISKOTEEPAK FLX is designed for boiled, smoked, uncooked smoked and dry-cured products. It differs from other shells - a large volume of filling. Applications: . Meat-packing plants production, sausage shops; . Food activity.

calculated individually

Fibrous sausage casing VISKOTEEPAK XL is mainly used in meat processing plants for packaging various types of sausages. Made from fibrous paper. Applications: . Meat-packing plants production, sausage shops; . Food activities (catering, cafes, restaurants); ..

calculated individually

Fibrous sausage casing VISKOTEEPAK CRF differs from protein casings in elasticity. Designed for boiled, smoked, raw smoked sausage products. Applications: . Meat-packing plants production, sausage shops; . Food activities (public catering, cafe, restaurant..

calculated individually

Cellulose casing for sausages 30 meters is designed for packaging any type of cooking sausages and sausages, made of cotton cellulose. Applications: . Meat-packing plants production, sausage shops; . Food activities (catering, cafes, restaurants); . Trade..

First, let's figure out what types of shells are. They are natural (from the internal organs of domestic animals) and artificial.

Artificial are divided into those made using natural materials (collagen, cellulose, fibrous) and synthetic (from polyamide, polypropylene and others).

natural shell

For reference:

The most common intestines for stuffing sausages are casings and bungs.

• Chereva - small intestines located from the stomach to the caecum, including the duodenum, jejunum and ileum. In different animals, the length of the stomach is from 12 to 20 m. They go to the shells for sausages. And in a cross-linked form - for semi-smoked and boiled sausages.
• Sinyuga - intestine one edge of which is the caecum, and the other is the beginning of the colon. Length up to 2 m, diameter up to 20 cm. Used for stuffing boiled sausages.

These are ordinary intestines (for example, chereva, circles, passages, bruises). They have been used for centuries by people for making sausages. The intestines were stuffed with finely chopped meat, smoked, boiled or baked.

The technology has not changed even now. Thoroughly washed, cleaned, fat-free intestines (pork, beef or lamb) are stuffed with minced meat.

What are the advantages of natural casings? They are identical in composition to meat protein, permeable to smoke and steam. During smoking, smoke substances get into minced meat through such a casing. With it, the reverse process is also possible - drying (to obtain dry-cured sausages).

Shelf life of products in a natural casing: boiled sausages, frankfurters and sausages, fried sausages - up to 5 days; half-smoked sausages - 15 days, boiled-smoked - up to 30 days; raw-smoked - up to 180 days.

Artificial casings made from natural materials

3. Fibrous membrane.

It consists of the same cellulose or other natural materials reinforced with a polymer mesh. It is partially permeable to smoke and moisture, so it is suitable for all types of sausages. But more often we see it on salami and servlets. Sturdy enough, but expensive to manufacture.

The shelf life of sausages in a protein, cellophane or fibrous casing is the same as for products in a natural casing, or a little longer.

Artificial casing (barrier)

The potential danger of polyamide is associated with the toxicity of substances that can migrate from the shell into the product itself (hexamethylenediamine, ε-caprolactam, benzene, phenol, methanol). However, the Russian Federation has established strict hygienic regulations for the admission of polymeric materials for contact with food products, guaranteeing their safety.

For reference:

Currently, polyamide casings are being developed with pores that open during smoking and close after cooling.

The polyamide shell is impervious to gases and moisture. Cannot be used for smoked sausages. But it is convenient for the manufacturer - it does not allow oxygen to enter the contents, it protects meat products from oxidation and microbial spoilage. Therefore, products in such a casing can be stored for a very long time: the shelf life of boiled sausages in a polyamide casing can reach 60 days or more. You cannot call such a shell natural. And the taste characteristics of sausages in it often leave much to be desired.

Polyamide is also used in the vacuum packaging of sliced ​​sausages.

• Sausages in natural casings are often packed in an additional vacuum casing - this significantly increases their shelf life.
• Sometimes, instead of vacuum in polyamide packaging, inert gases are used to prevent the vital activity of microorganisms.

What is the difference between artificial casings and natural casings?

For reference:

In the Russian market, boiled sausages and frankfurters are packed in polyamide in 80% of cases. Smoked meats are mostly "dressed" with a natural or collagen casing. For boiled-smoked and semi-smoked, cellulose and fibrous are most often used.

It is considered an indicator of a high-quality expensive product. Low-class products are rarely found in a natural casing; cheap polymer packaging is more often used.

It is important that if the shell of any shell is damaged or opened (for example, you cut off a piece of sausage from a whole loaf), then the shelf life of such a product is reduced to 12 hours or a little more. On some packages, manufacturers indicate the expiration date of the product after opening the package, during which, if properly stored, the safety of the product is guaranteed.

The preparation of sausages at home or in industrial conditions requires compliance with certain requirements. They apply not only to minced meat for the formation of the product, but also to the part to which the buyer traditionally pays less attention - to the shell of the product. The range of materials for its manufacture today is very wide, it provides the manufacturer with the opportunity to choose the material suitable for each type of product.

What is a sausage casing

The production of sausage products cannot be carried out without a casing. This necessary part of the product, which helps to keep its shape, protects it from the penetration, development and adverse effects of pathogenic microorganisms. To withstand high temperatures during the preparation of the product, the film must have the necessary strength and density, pass steam, water, gas.

The use of artificial materials as packaging provides ample opportunities to increase the production of sausages, but puts forward a number of additional requirements for casings:

• invariability of the diameter along the entire length;
• high elasticity;
• moisture resistance;
• ease of preparation for stuffing with minced meat;
• the possibility of automating the process of product formation;
• the ability to retain the applied marking.

Types of sausage casings

Packages are classified according to several distinctive features. The most common division is by type of material. There are 2 large groups: natural (from the insides of domestic animals) and artificially created, which are divided into:

• shells from natural raw materials (collagen, cellulose, fibrous);
• synthetic (from polymer films).

The permeability of packaging gases and vapors to a large extent depends on the material of manufacture. There are the following types of sausage casings:

• with a high degree of permeability (natural);
• medium permeable (cellulose);
• little and impermeable (most plastic films).

Natural

Natural sausage casings have long been highly valued by manufacturers for their high degree of vapor, water and gas permeability. Made from the internal organs of animals, they have a protein base similar to minced meat. They are not afraid of high temperatures and pressure to which the product is subjected during the production process. As a result of processing, elastic intestines for homemade sausage acquire the necessary strength, they well protect the product from the action of microorganisms for at least 5 days.

The disadvantages of natural materials include properties that complicate the industrial production of sausages:

• instability of diameter and quality in general;
• insufficiently high strength;
• short shelf life of finished products;
• corruptibility;
• the complexity of automating the process of filling and labeling the finished product;
• high price.

Casings for sausage

The small intestines of animals are called worms. They have a diameter of 2.5-5 cm and are used in the manufacture of most sausages. More often, the casings are used in the formation of sausages, sausages (intended for cooking, smoking, semi-smoked), sausages for frying. Many home craftsmen prefer this look because of the following properties:

• sufficient length (up to 15 m in a bundle);
• strength (especially in beef casings).

Sinyuga

Blind mutton intestine is called cyanosis. It has a diameter of 4–8 cm, suitable for boiled sausages, ham. Such packaging is convenient for its capacity: to make 1 loaf of sausage per 1.% kg or two sticks 15-20 cm long, one bung 6-7 cm in diameter is enough. The size is well suited for cooking sausage at home without helpers.

Artificial from natural raw materials

The expansion of the production of sausages required minimizing the shortcomings of natural films while maintaining their positive properties. This is how artificial casings were developed from natural materials: protein (collagen), cellulose, fibrous. Their use simplified the technological process, retaining the advantages of natural raw materials, adding to their merits compliance with higher production requirements.

Collagen

For the manufacture of the protein film, the crushed inner part of the skin of animals, called the mezra, is used. From collagen-containing raw materials, a dense package is made by extrusion, which can be edible or inedible. The disadvantage is the relatively high rigidity of the material for products of small diameter, which makes it unsuitable for consumption along with the contents.

The collagen film for sausage provides storage of products within 3-5 days. Its advantages include:

• natural appearance of products;
• high permeability, providing products with great taste;
• caliber consistency.

Cellulosic

Cellulose casing for homemade sausage is made from cotton fibers or wood. The extruded hollow sleeve is convenient for forming sausages, sausages, boiled, boiled-smoked, semi-smoked sausages of small diameter. Highly permeable cellophane is much cheaper than casings made from natural raw materials, but its quality meets high requirements.

The shelf life of such products is 48-72 hours. Of the minuses of the material, low tensile strength, low wet strength can be noted. To combat these shortcomings, hemp frame fibers are included in its composition. Such a sausage casing is called viscose-reinforced and is used for the preparation of smoked products of medium and large diameter.

fibrous

Sausage casing made of viscose, reinforced with paper and cotton fibers, which is an air- and moisture-permeable membrane, is called fibrous. It has a complex structure, coated on the inside or outside with a polymer layer designed to extend the shelf life of products. Products in such a film (it can be any kind of boiled and smoked sausages) are stored from 2 weeks to 4 months, subject to the required temperature and humidity conditions.

Synthetic polyamide shell

A durable polymer film with good thermal shrinkage and low oxygen permeability has become the main raw material for the production of a new type of artificial materials - polyamide. This casing for sausage does not allow the product to oxidize; products in it can be stored from 2 weeks to 2 months. Such material belongs to the barrier, protects the product from interaction with microorganisms. Its advantages are wide marking possibilities, smoke permeability, low weight loss of the finished product during storage.

Sausage casing preparation

When using the intestines to make homemade sausages, a simple preparatory work must be done before the product is molded. When using natural packaging, you need:

1. Measure the desired length of the intestine, cut off from the total number and rinse under cold running water for at least 10 minutes.
2. Pour the material with warm water (no more than 35 ° C) and leave for a couple of hours.
3. Rinse it again.

The collagen casing for sausage requires no less action. It is prepared for filling as follows:

1. Immerse the film in a solution of warm water (40°C) and common salt. The required amount of liquid - 1 liter, salt - 1 tablespoon.
2. Leave in the solution for a few minutes.
3. Rinse under running cold water.

How to choose a casing for homemade sausage

The variety of species raises many questions regarding the choice of sausage film. With the industrial method of production, its type and caliber are strictly regulated. A home master can afford great freedom, based on the availability of the range, personal preferences. The choice depends on the storage capacity of finished products, the availability of casings for sale, and the preferred method of shaping the product.

For sausages

When preparing small-caliber products, materials are used that provide the finished product with a diameter of one and a half to 3 cm. Such casings include:

• lamb casing;
• protein casing for straight or ring-shaped sausages;
• cellulose film;
• polyamide sheath.

For sausages

A diameter of 3-4.5 cm is typical for sausages. This caliber of the product can be obtained by using the following types of shell:

• pork belly;
• beef casing;
• protein shell;
• polyamide;
• cellulose sleeve.

For boiled sausage

The most common type of homemade products is sausage with a caliber of more than 4 cm. Suitable for its manufacture:

• bruising;
• bubble;
• circle;
• artificial shells of large diameter.

For boiled-smoked and semi-smoked sausages

Sausages with a diameter of 4-8 can be smoked. Both natural and artificial shell materials are suitable for this:

• suitable for salami and servelat: beef circles, lamb bung, protein film;
• for hunting sausages - collagen sausage;
• for smoked and semi-smoked products - fibrous and special polyamide films for smoking.