Fibrous Casings

Sometimes the best and only way to make a truly uniform, consistent and unique sausage is to use a fibrous casing. While not edible, they produce the same consistent diameter and are made from a fibrous material which can be stuffed tightly and with minimal air pockets. A resilient casing is sometimes necessary for dry-curing, or fermenting sausages, for this we have a vareity of protein-lined casings that stick to and shrink with the sausage as it dries out (such as salami, sopresatta, pepperoni).