A brat should never be consumed when still pink on the inside. Collagen casings have been around the longest and are produced from animal collagen, mostly from the hides of cows and pigs. An example you may be familiar with is the rind on some varieties of bologna. Johnsonville sausage is available in more than 40 countries. Do you remove the casing from the breakfast sausage? It is important to recognize that not all meat casings are edible. The slime-covered. While vinegar might sound strange, it'll tenderize the casings and make them more transparent. Artificial sausage casings can be made from materials such as collagen, cellulose, and plastic and may not always be edible. Johnsonville achieved national prominence in the 1990s for its unique management style. Normal breakfast sausage links you buy at the store would be smaller (24-26mm) like a hotdog and about the size of a sheep casing. This is the casing used for sausages like a bratwurst. 3. What are sausage casings? It can also be derived from poultry and fish. These delicious, full-sized sausages are fully-cooked, pre-browned and individually frozen! When you first get casings, theyre usually tough. Remove sausage from hot water and rinse under cold water to stop it from cooking further. Unopened in the pantry: 3-6 months. Pig casings are made from the stomachs and small intestines (pig casings, pig casings, pig casings, pig casings, pig casings, pig casings, $3.98. Privately owned, the company has approximately 2,000 employees and it is run by CEO Michael Stayer-Suprick. Johnsonville Original Breakfast Sausages are a quick, easy choice the whole family will love. They are measured in sets, not hanks, and the length is 32 meters; this is for beef "rounds" and "middles" only, as beef bung caps are only about 1 meter in length. Cellulosic viscose solutions are combined with wood or for example abaca pulp to make large diameter fibrous casings for bologna, cotto salami, smoked ham and other products sliced for sandwiches. Natural casings have traditionally been used to make sausages. These are called "natural casings", the most common being pig casings of 32-34mm. Family owned since 1945. Nowadays the fresh casings come on tapes or tubes so that they are easier to thread onto the filling nozzle and avoid the arduous task of unravelling a large knotted mass. The ruffle is separated from the middles, which are then rinsed out with water. Sometimes casings can seem hard and tough, but tjey are all designed to be eaten. Theyre used to stuff liver sausages, certain salamis, and other sausages. 7. Cellulose, usually from cotton linters or wood pulp, is processed to make viscose, which is then extruded into clear, tough casings for making wieners and franks. Brats are made from pork, veal and sometimes beef. For our pork products, we source the pork from US and Canadian farms. Most collagen casings are edible, but a special form of thicker collagen casings is used for salamis and large caliber sausages where the casing is usually peeled off the sausage by the consumer. 4. This is the casing used for sausages like a bratwurst. Or, visit our How To Sausage tutorials for more learning!. Sausage casings are used to hold and shape the filling inside so that it can be cooked. INGREDIENTS: Pork, water, pasteurized process cheddar cheese ([cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), water, milkfat, sodium phosphate, salt, fruit and vegetable juice color, paprika extract color, sorbic acid], powdered cellulose), and less than 2% of the following: salt, corn syrup, . Score: 4.8/5 (23 votes) . Or, visit our, The bun companies established a precedent many years ago of primarily six and eight bun packages. Sausage casings are used to hold and shape the filling inside so that it can be cooked. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose . He also authored the influential article How I Learned to Let My Workers Lead for the Harvard Business Review. This is the casing used for sausages such as bologna. By innoculating the sausages with a specific and beneficial mold, the good mold kills any bad molds and keeps them from spoiling the product It may have been killed after the sausage was made and just left on for flavor. After the bungs (big intestines terminal end, i.e. In a bowl combine the salt, sage, thyme, ginger, white and black pepper, garlic and nutmeg. Open Nature is the Albertstons (and Safeway) all-natural brand, so it has all the good stuff and much less of the bad, while also tending to be less expensive than similar brands. Most Johnsonville Sausages and Johnsonville products are gluten-free. Bratwurst is a specific type of fresh link sausage that originated in Germany. Is there a way to tell if you can eat sausage casing just by looking at it? Casings from nature Casings for sausages are most commonly prepared from the cleaned intestines of animals, particularly pigs, sheep, and cows. There are four primary animal genera which are used to manufacture natural casings (although all mammals raised for meat could potentially be used to produce natural casing): cows, pigs, and lambs and sheep. The casing is edible just make sure you cook the sausage til its brown. Worlds Best Bratwurst Battle of the Brats. . Bratwurst is a classic German sausage made out of pork with finely chopped meat and an array of different seasonings. After grilling the sausages, simply place them in a bath of beer, onions and butter and simmer over a low temperature. Place sausage onto a wire rack set over a sheet pan. Directions. Cooking this sausage on the stovetop gives you even more options to create your next masterpiece. Keeping Sausage Casing Tender While Cooking. Most collagen casings are edible, but a special form of thicker collagen casings is used for salamis and large caliber sausages where the casing is usually peeled off the sausage by the consumer. I have not used collagen casings for fresh sausage. and the texture is smoother , not coarse chunks, bratwursts are meant for being grilled/bbq/cooked with . Whether you enjoy grilling it, cooking it or learning about it, youll find everything you need to know about preparing sausage in a variety of ways, from the sausage authorities at Johnsonville. The latest generation of collagen casings are usually more tender than natural casings and do not exhibit the "snap" or "bite" of natural casing sausages. 4 Thaw overnight in the refrigerator. Our fully cooked items and breakfast links use a collagen casing derived from beef, and our fresh breakfast and dinner sausage items use a natural pork casing. Site by THIEL Brand Design, Basically, decasing a sausage gives you access to the meaty goodness inside, allowing you to use the ground meat for other recipe ideas.. This way, you get to be with your guests, and the sausages remain juicy, flavorful and ready to serve as guests come and go! No nitrates or nitrites. The sausage comes in a casing that is made from natural hog casings. We suggest following the cooking instructions that are included in each product package, also included on the product page of each product listed on our website. Simmer sausage in hot water for 2-3 minutes Remove sausage from hot water and rinse under cold water to stop it from cooking further. Salted rounds are sold in sets rather than individually. chicken These are available salted or in brine and they are primarily used by medium to large sausage makers who do not want to pay the additional cost for the tubed casing and do not have automatic sausage stuffing and linking machines (which require tubed casings to operate efficiently). Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. Give your favorite meals an Italian twist with this delicious ground sausage. You can vary the size depending on how big your meat grinder is. All natural sausage casings come preserved in either a saline solution or packed in salt. by means of fermentation Their sliming can be done by hand thanks to the fermentation process. After being submerged in water for a while. Staveleyfa.com 2023 . Fibrous casings are clear, unprinted, non-edible sausage casing with a string tied at one end. All of our products are made and packaged in nut/tree nut-free, peanut-free facilities. Artificial casings are created from plastic, cellulose, or collagen, while natural casings are made from animal intestines. Using your hands, mix the seasonings into the meat. Their philosophy was simple; take premium cuts of meat with quality spices to make great-tasting sausages. When compared to natural casings, collagen casings are less expensive to utilize, provide superior weight and size control, and are easier to run. Add the egg and milk. Add . While most sausage lovers will cook a sausage in its casing, there are times when the casings can be removed. Sheep and lamb and hog are also available in a net, commonly referred to as net pack. The collagen for artificial casings is processed extensively. its made by a great brand. Remove from the oven and cool. We hope some day that the sausage and bun makers, and retailers, can all unite in this ongoing dilemma! Refrigerate uncovered for 24 hours. The typical length of the pigs small intestines is 12 inches. Casings are made either from collagen that is naturally present in the intestines of an animal, or from processed collagen thats extracted from other animal parts. Theyve been produced for more than 50 years, and their market share has been steadily expanding. Traditionally, sausages were made with lean meats and pork fat. Collagen casings are mainly produced from the collagen in beef or pig hides,[2] and the bones and tendons. Made with only premium cuts of pork and a perfect blend of spices, these delicious sausages are perfect for breakfasts before school or work, or lazy weekend breakfasts. https://en.wikipedia.org/wiki/Johnsonville_Foods Manage Settings medium (32 to 35 mm), medium (35 to 38 mm), broad (38 to 42 mm), and extra wide (42 mm) are the four sizes available. Plastic casings are not eaten. 0% Trans Fat Dairy-Free The real secret behind making delicious sausage is in the addition of pork fat. Hillshire Farm Smoked Sausage made with Pork Turkey and Beef, 14 oz. "Cooking and Cleaning Made Simple" I am very pleased with it. Why we love sausage: because its one of the easiest proteins to grill. They don't refrigerate it and eat it up to a year after making (it usually is gone by then). After salting, they are packed in sets of roughly 17 m of straight casing.. US and EU organic food regulations only allow natural casings, which can be derived from non-organically raised animals as there are no large scale slaughter plants which handle and process only organic animals and sell their casings as certified organic casings. The white stuff is, in fact, mold. The middle region of the pigs large intestine is referred to as casings the middles. Sausage making is a natural outcome of efficient butchery. pork Generally, "natural" sausage casings are made from the sub mucosa of the intestines of meat animals (beef, sheep, and swine). They are popular for cooked sausages and lunch meats. Add enough water or other liquid to cover the brats. Allow the liquid to simmer on medium-low heat for 15 minutes. Minimalists will love this fresh, herby sausage that tastes exactly like chicken and spinach. Its a protein and flavor rock star! It can be a dilemma, finding the right bun and brat to be equal in size! Get that perfect sausage snap and melty cheddar cheese in less time with your stovetop. Collagen casings are a less expensive alternative to natural casings, and they enable superior weight and size control for the sausage. Natural casing. An incision is constructed through which they are flushed and then preserved in salt until they are ready. This date is stamped with a Julian date. 50 millimeters Pig bungs are commonly used to make liverwurst, cervelat, and other dry sausages. The consent submitted will only be used for data processing originating from this website. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages. [3] Natural casings have been used in the production of meat specialties for centuries and have remained virtually unchanged in function, appearance, and composition. Beef rounds are divided into three categories: wide (38mm and up), medium (35 to 38 mm), and small (35 to 38 mm). The sausage is then smoked and cooked to perfection. Try to eat summer sausage within the given shelf life estimates or by its "best by" date. The collagen casings do not need any preparation. Our Stadium Brats are a gluten free option that pack 9g of protein per serving and contain no artificial colors or flavors, or fillers. These are known as synthetic or artificial casings and are made from fibre or plastic. It is made of a part of an animals gut, and is designed to keep the sausage in shape, moist, and entirely edible. bacon Our fully cooked items and breakfast links use a collagen casing derived from beef, and our fresh breakfast and dinner sausage items use a natural pork casing. 20 sections, each around 18 feet long (5.5 m). With natural casings, I've had good (i.e. Johnsonville breakfast sausage has a best if used by date on the package. The easiest way to remove a sausage casing is to remove it while the sausage is uncooked. While most sausage fans prefer to cook their sausages in their casings, the casings can sometimes be removed. Our fully cooked products and breakfast links are made with a beef collagen casing, while our fresh breakfast and dinner sausages are made with a natural pork casing. Air was used to inflate it, and it was then dried. Polyamide casings come in two main varieties: Oriented and non-oriented. Before being utilized, all casings must be examined. As it ages, the sausage will sort of sweat out the fats and oils through the casing and the sausage will become very dry and very hard. Sausage isnt just food. The process begins at the slaughter plant where "green" (uncleaned) runners (ungraded casings) are removed from the animal during the slaughter process. Casings should be flipped inside out, cleansed, and fat cut before use. Weston makes casings in many different sizes. The skins of Richmond Thick Sausages (RRP 2.09/454g) and Wall's Thick Pork Sausages (RRP 2.28/454g), both made by Kerry Foods Ltd, also split. Natural and synthetic sausage casings are both available, and the majority of them are edible. 2023 Caniry - All Rights Reserved The banana or corn husk are not edible but the grape leaf would be good to go. Line a roasting pan with aluminum foil for easier cleanup. The oesophagus of cattle is used to make casings (weasands), caecum (bungs), big intestines (middles), and small intestines (rounds or runners). Our award-winning product lines include: Brats, Italian, Smoked, Breakfast, and Snack. [2] Johnsonville sausage is available in more than 45 countries. Equip your inventory with affordable natural and synthetic casing for making sausage, dry-aged meat, and cured meats at home. Home | About | Contact | Copyright | Privacy | Cookie Policy | Terms & Conditions | Sitemap. Bake sausage for 4 hours. Collagen casings are made from beef hide, bone, and other parts that have naturally occurring collagen. Only the submucosa remains after the muscular layers and serosa have been removed. There are 5 pieces in all. Whats the best way to cook Johnsonville brats? Natural sausage casings are made from the sub-mucosa of the small intestine of meat animals,[2] a layer of the intestine that consists mainly of naturally occurring collagen. Johnsonville Andouille Smoked Sausage, 13.5 oz, $4.99. Inedible casings are generally made from either cellulose or plastics. current price $3.98. Most notably, the Johnsonville sausages that are NOT gluten-free are the brown sugar/honey variety and the beer flavored bratwursts. Experience mild sausage links fresh from the oven. Johnsonville casings come in natural and synthetic varieties, all of which are edible. Sewn pig bungs in larger sizes. Refrigerate summer sausage for up to three weeks, or freeze for up to three months. | Can you eat plastic sausage? The bratwurst boil time is about 10 to 15 minutes, or until the sausage is grey throughout, as suggested by the NHDSC. Our fully cooked items and breakfast links use a collagen casing derived from beef, and our fresh breakfast and dinner sausage items use a natural pork casing. Johnsonville breakfast sausage is a type of pork sausage that is made with a variety of different ingredients. Sewn beef middles are created by stitching two or more beef middles together. Combine bread crumbs, egg, Parmesan cheese, milk, and onion in a large bowl. The casings will burst if the sausage link is being grilled at too hot a temperature, so we push for our fresh Italian sausage and brats to be grilled low & slow.. Johnsonville Original Bratwurst 56 Ounce Package. Collagen casings have been around the longest and are produced from animal collagen, mostly from the hides of cows and pigs. Sausages are charcuterie products made of chopped or minced meat mixed with spices and herbs and stuffed into a casing. However, casings made of cellulose are intended to be removed before the sausage is eaten. They have a smooth texture, a pale color, a mild flavor and can be seasoned with any combination of salt, white pepper, nutmeg, lemon peel, marjoram, caraway, and garlic. Sheep casings are the most tender of the natural casings. rice. Johnsonville Beer Brats are made with premium quality Wisconsin beer and only premium cuts of pork, delivering a juicy, robust flavor. Do eat the casing. Heres the famous recipe! Snack Sticks are a GREAT SUMMER TIME SNACK. For traditional brats, grill 15 to 20 minutes, turning often, or until internal temperature reaches 160 degrees. * Natural sausage skins are made of the intestines of pigs, sheep or cows intestines. Preheat oven to 225 degrees. Natural Casings The most popular casings for sausages are made from the cleaned intestines of animals, most notably, pigs, sheep and cows. Save my name, email, and website in this browser for the next time I comment. What is Johnsonville sausage made of? Enjoy authentic Italian flavor with Johnsonville Mild Italian Sausages! (If you have room in your freezer, pre-chill the mixing bowl.) I love Johnsonville Sausages they are totally delicious. The solution is based on a concept where a liquid alginate layer is applied to the sausage mass and then hardened into a firm structure in a calcium bath. Removing a sausage casing gives you access to the deliciousness inside, allowing you to use the filling for other recipe ideas. Can Non-oriented polyamide casings remain the same diameter during the cooking process and thereby allow for expansion of the meat during cooking. Most hot dogs are made of three ingredients: beef trimmings, salt, and seasonings. The heat of the grill is perfect for creating the snap of a good sausage and the taste everyone will love. After that, you should put casings in fresh water with a tablespoon of vinegar and let them soak. (mm and up). The best way to tell when brats are done on the grill is by cooking at a medium-low heat temperature of 300 F (150 C) and taking them off the grill when the internal temperature reaches 160 F (71 C). Although the collagen casing is usually palatable, certain salami varieties have a thicker casing that is difficult to chew. Add. Sheep/lamb and hog are available in all packaging types due to the high demand and long length of pieces; due to the shorter length and much lower demand for beef casings they are primarily only available loose or in net packs either salted or in brine. How Are Collagen Casings Produced? Learn how to sausage and experience new ways to prepare it for a multitude of meals! 170 calories, 14 g fat, 400 mg . dried with the help of air Theyre utilized to make mortadellas, various sausage specialties, and so on. Five specific casings are generally used in the production of sausage products- animal, regenerated collagen, cellulose, fibrous, and plastic casings. Collagen casings are less expensive to use, give better weight and size control, and are easier to run when compared to natural casings. This essay will take you on a journey through the world of sausage casings and teach you everything you need to know. Sheep and lamb and hog are also available loose in brine in a vacuum sealed plastic pack; commonly referred to as "vacuum packs", these are primarily used by small to medium sized sausage makers who use less than 100 hanks per month of casing. We love to throw these on the grill and let them get nice and juicy with that grilled flavor. are occasionally constructed by sewing together more than two pig bungs. You can still remove a sausage casing after its started to cook. KIELBASA is a Polish sausage. Artificial casings are made of collagen (often derived from cattle skin), cellulose, or plastic. You may have forgotten to ask the butcher, or it doesnt say on the packet. A type of sausage known as kielbasa can load up 330 calories, 24 g of fat, and 1,590 milligrams of sodium with only 6 ounces of kielbasa. grill This product is gluten free as indicated by the manufacturer. Kielbasa can be eaten as is, bratwurst generally needs to be cooked, flavor is more fresh and meaty in bratwurst. You can then transfer the brats to the grill to nicely brown and crisp them. Casings are made of two basic materials, cellulose or collagen. [7], In 2017, Johnsonville became the title sponsor for the American Cornhole League. A hole in the brats skin allows fat to leak out. That, it says, may leave some pork looking pink, but the meat is still safe to eat. These are available in all diameters and in put ups from short up to medium length, about 6 meter minimum, with a maximum length of about 14 meters. This type of treatment results in the. $4.52/lb. Traditionally, sausage makers salted various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them.They then stuffed them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. The name is derived from the Old High German Brtwurst, from brt-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. red pepper flakes, garlic cloves, diced tomatoes, Johnsonville Mild Italian Sausage and 5 more. More care is needed here, but its still an easy process. Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Free from Wheat and Their Derivatives,Crustaceans and Their Derivatives,Eggs and Their Derivatives,Fish and Their Derivatives,Soybean and its Derivatives,Molluscs and Their Derivatives,CONTAINS TRACES OF TREE NUTS, I.E. Is Johnsonville owned by Smithfield? Eckrich Natural Casing Smoked Sausage Rope Family Pack, 39 oz. Founded in 1945, it is one of the largest sausage producers in the United States and the largest sausage brand by revenue in the United States. 4-5 feet hog casing for fresh sausage, rinsed Instructions To Make the Bratwurst Grind the pork and beef cubes in your meat grinder using a fine grinding plate. Grilling enthusiasts can still choose to heat'em on a grill. slimed, that is, passed through a set of rollers in a mucous crusher. Learning how to remove a sausage casing isnt about taking something away from a sausage, its about finding new and creative ways to add sausage to other culinary creations. "[9], Also in 2016 Johnsonville began sponsoring BaconFest, a fundraising event in Naples, Florida, hosted by the Kiwanis Club of Pelican Bay. Wait from 30 minutes to an hour before flushing and soaking the casings one more time. Because of quicker production speeds and fewer labor needs, the cost of creating collagen sausages is typically cheaper than that of making gut sausages. Collagen for artificial casings is carefully treated. ", https://en.wikipedia.org/w/index.php?title=Sausage_casing&oldid=1141568520, Articles with unsourced statements from January 2019, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 25 February 2023, at 18:30. All casings should have a smooth surface. This is a very water intensive process as the casings are vigorously flushed with cold water to remove blood from the mucosa which if not properly flushed during the initial processing can lead to "staining" of the casing where it becomes pink. Vegetarian sausage casing is the newest type of sausage skin, and theyre 100% plant-based. Knockwurst is primarily of the pork and veal variety, unlike Bratwurst that has veal as its primary mean type, most of the time. Grill up greatness with our Original Brats. ruminants. The MSG we use is a natural substance derived from a natural food source, such as corn. Containers for various salamis and other sausages with a huge diameter. The main ingredients in Johnsonville sausage are- Pork, chicken, or beef Less than 2% of Salt Corn syrup Dextrose Potassium lactate Monosodium glutamate Spice Natural flavors Sodium phosphate Natural flavors Other flavorings Caramel color Sodium diacetate BHA Citric acid Propyl gallate Johnsonville Sausage Strips let you enjoy satisfying sausage flavor in a strip you can cook and use like bacon. Basically, decasing a sausage gives you access to the meaty goodness inside, allowing you to use the ground meat for other recipe ideas. What are the classification of pesticides according to toxicity? Fresh sausages, chorizos, and frankfurters are all made with pig casings. Made with 100% premium cuts of pork and combined with a special blend of Cajun spices, Johnsonville Andouille Smoked Sausage makes an everyday meal zing with flavor. 15 to 20 m in length, with diameter and strength varying depending on the animal breed and type. For desalting, salted casings should be soaked in water; dried casings should be moistened. Perfect for backyard barbecues, picnics, tailgating parties and camping trips, Johnsonville Stadium Brats are pre-cooked and easy to grill or heat up quickly on the stove or microwave. Made with only 100% premium pork, these Polish Kielbasa Smoked Sausages are gluten-free and never contain any MSG, gluten, or artificial colors or flavors. Sewn pig bungs are typically 70 cm long and have a diameter of 1.5 cm. Hillshire Farm Smoked Sausage made with Pork Turkey and Beef, 14 oz. Collagen Casing. Fibrous Casings need to be soaked in warm water for 30 minutes prior to stuffing. caecum is a type of caecum The first part of the large intestine is not used to make sausage. Grilled for superior flavor. Bratwurst is a specific type of fresh link sausage made with pork or veal. `Collagen` casings (man made edible) are generally made from collagen derived from animal hides. Simmer sausage in hot water for 2-3 minutes. [3][1], Johnsonville produces over 70 different types of sausage products, including: brats, grillers, Italian sausage, smoked-cooked links, breakfast sausage in fully cooked and fresh varieties, chicken sausage, meatballs and summer sausage. What types of casings are used for your products? Evidence of sausage making in Nuremberg goes back to 1462, and the unusual size can be traced to 1573, when production of smaller sausages was one way to deal with increased meat prices. 0% Trans Fat Dairy-Free No Artificial Colors or Flavors Premium Spice Blend As it dries, the fats and oils may leave a white salty coating on the outer casing. These casings cannot be pre-soaked, so they are ready to use straight out of the package. Following fat and mesentery removal (running), cleansing and removal of the. We currently use monosodium glutamate in some of our Johnsonville products along with corn syrup and salt to harmonize the flavors in our sausages. Cellulose casings made of viscose fibres. Artificial skins are made from collagen often from cow skin. Sausage is all we do. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. These tubed casings are then packed in plastic nets usually 2 per net and packed in plastic drums which are then filled with a saturated salt brine, usually 200 per drum. Pork intestines are sometimes used as sausage casings in addition to ground pork as a filler. Starting from the anus, the intestines are yanked from their resting position. The intestines are crushed first before being stripped of their contents (stripping) by machine or by hand. Johnsonville sausage from Sheboygan Falls, Wisconsin, entered China 10 years ago by opening a sausage restaurant to study consumers taste. KIELBASA is a Polish sausage. Check out our products page for a full list of ingredients on any product. They are sometimes made from the esophagus or the bladder of the animal. Generally, smoke and water cannot pass through the casing, so plastic is used for non-smoked products where high yields are expected. What types of casings are used for your products? What types of casings are used for your products? Add the garlic. Each brat variety uses our legendary flavor to deliver a unique bratwurst experience. What kind of casings do you use in your products? The outer fat and the inner mucosa lining are removed during processing. cake The casings are refrigerated, inflated for grading, salted, and stored in both muscle layers. Cut the meat into strips or cubes. Basically, decasing a sausage gives you access to the meaty goodness inside, allowing you to use the ground meat for other recipe ideas. [citation needed], Casings made from cellulose and plastics are peeled off food products and are not eaten.[2]. Shape into 20 meatballs and place them on a shallow baking pan. Anytime is a great time for breakfast sausage. Sweet, Spicy and Special. Most sausage is made from pork, but it can be made out of just about any animal. This is the casing used for sausages like a bratwurst. As a result all large scale natural casing companies buy casings from around the world and send them to their selection facilities to be graded and packaged.