What Is Chicken Sausage Skin Made Of? Unwrapping the Mystery Behind Those Tasty Casings

Ever grabbed a chicken sausage at the grocery store and wondered “what the heck is holding all this meat together?” You’re not alone! As someone who’s spent way too much time thinking about sausage casings (my family finds this extremely weird), I’m excited to share everything you need to know about what’s actually wrapped around your favorite chicken sausages.

The Great Sausage Wrap-Up: What Are Casings Anyway?

Before diving into chicken sausage specifically, let’s get clear on what sausage casings actually do. In the simplest terms, casings are the “skin” that holds all the ground meat, fat, and seasonings together in that familiar tubular sausage shape we all know and love.

As Shaina Loew-Banayan, chef-owner of Cafe Mutton in Hudson, New York, puts it sausages need “some sort of container to hold their shape until they’re cooked.” Without these casings, you’d just have.. well, seasoned ground meat. Not very convenient for grilling!

The history of sausage casings goes waaaaay back. Like, 4,000 years back to ancient Mesopotamia, where people documented stuffing meat into intestinal casings. Yep, sausage-making is seriously old-school.

The Three Main Types of Chicken Sausage Casings

When it comes to chicken sausages specifically manufacturers typically use one of three main types of casings

1. Natural casings
2. Collagen casings
3. Cellulose casings

Let’s break each of these down (no pun intended) so you know exactly what’s holding your chicken sausage together.

Natural Casings: The Traditional Approach

What Are They?

Natural casings are made from the submucosa of animal intestines – a layer that consists mainly of naturally occurring collagen. This gives natural casings their characteristic strength and flexibility.

For chicken sausages specifically, the natural casings typically come from:

• Pig intestines (most common)
• Sheep intestines
• Lamb intestines

How Are They Processed?

The processing of natural casings is actually quite interesting:

1. At the slaughterhouse, “green” (uncleaned) runners are removed during slaughter
2. The intestines are flushed, scraped, and cleaned with water and salt
3. The outer fat and inner mucosa lining are removed
4. What remains is primarily the submucosa layer – the stretchy, collagen-rich part
5. They’re then salted to preserve them and inhibit microbial growth
6. Finally, they’re graded by size and packaged for commercial use

Pros of Natural Casings

• Provide that signature “snap” when you bite into them
• More porous, allowing smoke and flavors to penetrate during cooking
• Traditional appeal that many artisanal sausage makers prefer
• Many consider them to provide the best texture

Cons of Natural Casings

• More expensive than synthetic alternatives
• Some natural variation in size
• Occasional small tears or weaknesses
• Some consumers prefer not to eat animal-derived products

Collagen Casings: The Modern Standard

What Are They?

Collagen casings have been around for more than 50 years and are made from – you guessed it – collagen! This collagen is typically extracted from the hides of beef or pork (and sometimes the bones and tendons). For chicken sausages, manufacturers often use collagen casings because they’re more uniform and cost-effective.

How Are They Made?

The production process for collagen casings is pretty fascinating:

1. Collagen is extracted from animal hides (usually beef)
2. It’s extensively processed into a dough-like substance
3. This material is then extruded through a die to create tubes of the desired diameter
4. The casings are dried and “shirred” (compressed) into short sticks
5. A single stick might contain up to 50 meters (160 feet) of casing!

Pros of Collagen Casings

• More affordable than natural casings
• Consistent size and strength
• Stand up well to automated sausage manufacturing
• Available in various diameters and colors
• Some versions are made from plant-based collagen for vegetarian options

Cons of Collagen Casings

• Don’t provide quite the same “snap” as natural casings
• Texture is generally softer and more homogeneous
• Less porous than natural casings (affects smoke absorption)
• Still primarily animal-derived

Cellulose Casings: The Removable Option

What Are They?

Cellulose casings are derived from plant fibers found in wood pulp or cotton. They’re processed to create a clear, sturdy material that can be used as a mold for sausages.

How Are They Used?

Unlike the other two options, cellulose casings are primarily used as a temporary mold:

1. The sausage mixture is stuffed into the cellulose casing
2. Once cooked, the cellulose is peeled away and discarded
3. This results in “skinless” sausages (like many hot dogs)

Pros of Cellulose Casings

• Vegetarian-friendly option
• Suitable for kosher and halal chicken sausages
• Provides excellent shape control during production
• Consistent sizing

Cons of Cellulose Casings

• Requires an extra production step to remove after cooking
• Doesn’t influence the final texture since it’s removed
• Not intended to be eaten

What About Plant-Based Options?

For those avoiding animal products entirely, there are fully vegetarian casings made from:

• Polysaccharide – similar to cellulose, made from glycerin, starch, carrageenan (seaweed derivative), and water
• Alginate – a gel made from seaweed that the meat mixture passes through, creating an outer coating

These plant-based options are increasingly popular for vegan sausages but can also be used for chicken sausages when manufacturers want to appeal to more health-conscious or environmentally-minded consumers.

How Can You Tell What Casing Your Chicken Sausage Has?

If you’re curious about what’s holding your chicken sausage together, here are some tips:

1. Check the packaging – The ingredients list should indicate the casing type
2. Look at the appearance – Natural casings tend to be less uniform in size and shape
3. Consider the “snap” – Natural casings provide a distinctive snap when bitten into
4. Price point – Premium, artisanal sausages are more likely to use natural casings

Kosher and Halal Considerations

For those following kosher or halal dietary guidelines, chicken sausage casings matter. Both kosher and halal casings exist across categories but must be prepared according to respective dietary rules.

The main rule? No pork. This means kosher and halal chicken sausages typically use:

• Beef or sheep intestines for natural casings
• Beef-derived collagen casings
• Cellulose or plant-based casings

Always look for certified kosher or halal labeling if this is important to you.

Do Casings Affect Taste?

Interestingly, most experts agree that the casing flavor is usually too mild to be noticed over the sausage itself. As Loew-Banayan puts it, “I usually find that any casing flavor is too mild to be noticed over the flavor of the sausage.”

However, the texture difference is definitely noticeable! Natural casings provide that classic “snap,” while collagen casings tend to be more tender.

Are Chicken Sausage Casings Edible?

This is a common question, and the answer depends on the type:

• Natural casings: Yes, completely edible
• Collagen casings: Yes, designed to be eaten
• Cellulose casings: No, meant to be removed before eating (and usually are removed during production)

If you’re ever uncertain, check the packaging. Sausages sold in non-edible casings must display a prominent statement like “Remove casing before eating” near the product name.

A Quick Comparison Table

The Bottom Line on Chicken Sausage Skins

So there you have it! Whether your chicken sausage is wrapped in traditional animal intestine, modern collagen, or temporary cellulose, each casing type has its purpose and place in the wonderful world of sausage-making.

While traditionalists might swear by natural casings for that authentic experience, the modern food industry has developed alternatives that make consistent, affordable sausages available to everyone. And for those with dietary restrictions or personal preferences, there are more options than ever before.

Next time you’re enjoying a chicken sausage at a barbecue, you can impress (or possibly annoy) your friends with your newfound knowledge about what’s holding that delicious meat together!

Frequently Asked Questions About Chicken Sausage Casings

Are all chicken sausages sold with casings?

Nope! Some are sold in bulk “loose” form without casings, and others are shaped into patties. But most commercial chicken sausages use either natural or collagen casings to form links.

How can I identify the casing type by looking at it?

Natural casings will be visibly less uniform in size and shape. Collagen casings have a more consistent appearance.

Are chicken sausage casings gluten-free?

The casings themselves are typically gluten-free, but always check the actual sausage ingredients as well.

What’s the best way to cook chicken sausages with casings?

Gently pan fry, grill, or poach over medium heat to cook evenly without bursting the casings. I always prick any air pockets with a fork first to prevent exploding sausages (learned this the hard way!).

Can I freeze and reheat chicken sausages with casings?

Absolutely! They freeze well for 2-3 months if tightly wrapped. Just make sure to thaw them in the refrigerator before reheating gently.