Sausages in natural casings are traditional
Natural casings have been used as a tasty casing for sausages for more than 2,000 years. Many exquisite sausage recipes go back to the Middle Ages, when sheep, beef and hog casings were used, to survive such long, cold winters. Today this natural product is used as a casing for more than half of the exceptionally rich variety of sausages in Germany and its neighbouring countries. Modern consumers consider sausages in natural casings as high quality, with traditional craftsmanship.