Product guide

Benefits of natural casings

The natural sausage casing is regarded as the most natural way of “packaging” a sausage. For 2,000 years, the intestines of slaughtered animals have been used as a casing for meat foods.

Even back then, people recognised the many advantages offered by natural casings. These are:

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A natural product

Natural casings are a natural product, a by-product of slaughter.

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Neutral taste

Natural casings do not have a taste of their own.

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Crispy effect

Only a natural casing provides the characteristic crispy bite of a good sausage.

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Elasticity

The high resilience of natural casings ensures excellent results and quality in sausage manufacturing.

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Optimal flavor development

The natural casing promotes the taste of the sausage, the flavor can develop perfectly due to the variable permeability of the casing.

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Hearty and delicious

Because tradition ties in with nature, natural casings encase quality sausages and refine them into absolute delicacies.

History of natural casing

The natural sausage casing is a by-product of every slaughter. Even 5,000 years ago people used animal casings to make swimming aids or to string hunting bows. Animal casings were used for making strings for musical instruments such as guitars and violins before nylon strings were invented.

Even tennis rackets would not have existed without the use of natural animal casings: they were originally strung using strings made of beef and sheep gut.

Another accomplishment would not have happened in 1655 without animal casing processing.

Dr. Condom developed the first condom from sheep casing. It was named after its creator. It was not until 200 years later that this version was replaced by the rubber models developed by Charles Goodyear.

In the 20th century beef casing was used to sew up the wounds of surgery patients. Since it dissolved by itself, it was no longer necessary to remove the stitches. Natural animal casing was thus used universally and played an important role in the development of music, sports and medicine. But of course it is mainly known for its use today in the sausage industry.

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