1. Casings are actually made by scraping the large and small intestines of livestock. Casings can be divided into pig casings, sheep casings and cattle casings according to animal types; According to the position, it can be divided into large casing and small casing; According to the types, it is divided into natural casing and artificial casing; According to different processing methods, casings can also be divided into salted casings and air-dried casings. Casing is that the intestine is divided into mucosa, submucosa, muscularis and serosa from the inside out.

2. Casings can be made not only into sausages, but also into tennis rackets, bowstrings and surgical sutures. Good quality casings should be tough and translucent, but now casings are generally collagen edible casings.

In fact, pig casings are made of pig intestines, and sheep casings are naturally made of sheep intestines. The biggest difference is the different sources. Generally speaking, it is better to choose pig casing for enema, because pig casing has good expansibility and is not easy to break, and pig casing is not so delicious. Pig casings are the most common and delicious, and are suitable for making red sausages and the like. Sheep casing is especially suitable for making small sausages and the like because it is thin, soft and thin.

4, in fact, there is no comparability between pig casing and sheep casing, mainly depending on everyone's taste. Some people like sheep casing because it tastes heavy, while others like to use pig casing because they don't like heavy taste. In addition to natural casings, there are also artificial protein casings mentioned above, which are edible, low-cost and safe. Many people say that there is rubber in artificial casing, which is harmful to human body. In fact, there is no rubber in the artificial protein casing, so you can eat it safely.