Sausage casings can be categorized into two types, one natural and one artificial. Natural casing is the use of animal intestines, of which the pig's small intestine is often used. However, if you use pig intestines, you need to pay attention to the clarity of the casing. Not only should it be clean, but the mucous membrane inside should also be cleaned out, otherwise the smell is not good.
But some people say that the sausage casings are very thin and not the same as the pig's small intestines. In fact, the outer layer of the casings is removed during the production process, and without the outer and inner layers, the middle layer is very thin indeed. It is more troublesome to make the casing, but it is healthier and more hygienic to eat.
Expanded Information:
According to the different requirements of livestock and processing of finished products, the treatment of the above four layers is not the same. Good quality enteric coating should be tough and translucent. Now emerging for the collagen edible casing.