Laminated Casings

Laminated Casings are mainly used for Dry or Semi-dry Sausage and may also be used for Cooked Deli Products.

Pieces of hog casings or sheep casings are cut open and laminated on a form or mold. This sausage-shaped mold may be made to accommodate a variety of calibers. During the processing operation, high temperatures are used to eliminate any bacterial growth. The natural binding quality of the casing protein causes coagulation. After cooling, the casings are removed from the form or mold.

If desired, various nettings may be applied on the casings during processing. These tend to enhance appearance and serve to allow the hanging of these sausage products for easy display.