Fleshy and pliable, casings enclose ground meats, providing a satisfying bite with each sausage or charcuterie creation. They enhance flavor retention while serving as a canvas for seasoning.
Where it comes from
Historically used since ancient times, casings have been made from animal intestines and are fundamental in sausage-making across various culinary traditions worldwide.
In the kitchen
Used to encase ground meats, casings provide structure and texture, allowing for the creation of sausages and other cured products.
Nutrition (per 100g)
250kcalCal
35.0gProtein
12.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
