What Are Natural Sheep Casings and How Are They Made?

Natural sheep casings are one of the most traditional and premium materials used in sausage production. Known for their tender bite, natural snap, and authentic texture, they remain the preferred choice for many sausage manufacturers in the USA and worldwide.

In this guide, we’ll explain:

• What natural sheep casings are

• How they are made

• What materials are used

• Why they are preferred over synthetic casings

🐑 What Are Natural Sheep Casings?

Natural sheep casings are made from the small intestine of sheep. After careful cleaning and processing, the usable layer (called the submucosa) becomes a strong, elastic, edible casing for sausages.

They are commonly used for:

• Breakfast sausages

• Snack sticks

• Cocktail sausages

• Fresh gourmet sausages

Typical calibers include:

• 18/20 mm

• 20/22 mm

• 22/24 mm

These casings are fully edible and provide the traditional sausage experience.

🏭 How Are Natural Sheep Casings Made?

The process involves several careful steps to ensure hygiene, strength, and quality.

1️⃣ Raw Material Collection

The small intestines are collected from healthy sheep during meat processing. Only approved animals fit for human consumption are used.

2️⃣ Cleaning & Separation

The intestines are:

• Emptied

• Thoroughly washed

• Mechanically scraped

During this process, unwanted layers are removed. The strong inner layer (submucosa) is preserved because it provides elasticity and durability.

3️⃣ Grading by Size (Caliber)

After cleaning, casings are:

• Sorted by diameter (caliber)

• Measured in millimeters

• Bundled into standard hanks

Uniform grading ensures consistent sausage size during stuffing.

4️⃣ Salting & Preservation

To preserve freshness, casings are heavily salted.

Salt:

• Prevents bacterial growth

• Extends shelf life

• Maintains strength

Properly salted casings can last up to 1 year when stored at 2–8°C.

5️⃣ Packaging for Export

Natural sheep casings are packed:

• In salted hanks

• Vacuum sealed (optional)

• In food-grade containers

Export shipments must meet regulations from authorities such as the United States Department of Agriculture for entry into the USA.

🧪 What Materials Are Used?

Natural sheep casings are:

• 100% natural animal protein

• Made from sheep intestine

• Free from synthetic plastic

They contain no artificial polymers, unlike plastic casings.

🔄 Natural vs. Synthetic Casings

Synthetic casings include:

• Collagen (processed protein)

• Cellulose (plant-based, usually removed)

• Plastic (non-edible)

Let’s compare.

FeatureNatural Sheep CasingsSynthetic CasingsSourceSheep intestineManufactured materialEdibleYesSometimesTextureAuthentic & elasticUniform but less naturalSnapStrong natural snapMild or noneAppearanceTraditionalPerfectly uniformSmoke PenetrationExcellentLimited (plastic)

🥇 Advantages of Natural Sheep Casings

✔ Superior Texture & Snap

Natural casings provide the classic “pop” when bitten. This texture is difficult to replicate with synthetic materials.

✔ Better Flavor & Smoke Absorption

Because they are porous, natural casings allow:

• Better smoke penetration

• Enhanced flavor development

• Traditional sausage aroma

✔ Premium Market Appeal

Consumers increasingly prefer:

• Natural ingredients

• Clean-label products

• Traditional methods

Premium sausage brands and gourmet producers favor natural casings for this reason.

✔ Flexibility During Cooking

Natural casings shrink and expand naturally with meat, reducing separation and improving appearance.

Why USA Meat Processors Still Choose Natural Casings

Despite advances in collagen and cellulose technology, many U.S. sausage manufacturers continue to use natural sheep casings for their premium lines.

Companies like Johnsonville use natural casings for specific products where traditional bite and texture matter.

The U.S. market values:

• Authentic texture

• Traditional quality

• Premium eating experience

Final Thoughts

Natural sheep casings are:

• Made from cleaned sheep intestines

• Carefully processed and salted

• Graded by size for consistency

• Preferred for their authentic snap and texture

While synthetic casings offer uniformity and production speed, natural sheep casings remain the gold standard for sausage texture, flavor, and premium product positioning.