The number of casings required for sausage filling will vary according to the weight of meat and the type of casings. There are different types of casings for filling sausages, such as sheep casings, pig casings and cattle casings. The sausage is thin, breathable and delicious, but the poured sausage is not as thick as that of cattle and pigs. Pig casings and cattle casings are thicker and can hold more meat, and their taste is not as good as that of sheep casings, but their shelf life is long and their prices are cheap.