Casing Guide
Breakfast sausage links need a thin, tender casing that cooks up with a pleasant bite. This guide compares natural sheep casings, edible collagen, and hog casings for breakfast sausage.
The classic choice for breakfast sausage links is the natural sheep casing. It is the finest and most tender natural casing available, with a delicate bite that suits small diameter links. For a casing that is ready to use from the box with a consistent size, choose a small caliber edible collagen casing from 13 mm to 32 mm.
| Casing | Size range | Eating quality | Preparation |
|---|---|---|---|
| Natural sheep casings | 18 to 28+ mm; breakfast links most often use 20 to 26 mm | Most tender natural casing, delicate snap | Rinse well, soak overnight, and use warm water before stuffing. Handle gently and stuff at lower pressure |
| Edible collagen for fresh sausage | 13 to 32 mm | Tender bite, uniform appearance | Ready to stuff directly from the box, no soaking |
| Natural hog casings | 29 mm and under for pork sausage | Traditional snap, a bit firmer than sheep | Rinse and soak before stuffing |
Availability changes and not every size is stocked at all times. Call 201-939-3335 to confirm current stock.
Sheep casings are the traditional choice for breakfast links because they are thin, tender, and cook up with a delicate bite that does not feel tough. They remain on the product and are eaten with the sausage. They are available as tubed casings, where each strand is loaded on its own plastic sleeve, or as preflushed hanks packed in salt brine.
Because they are natural, slight diameter variation is normal. Sheep casings are more delicate than hog casings, so avoid overstuffing.
Edible collagen casings for fresh sausage are designed to stay on the product through grilling and pan cooking.
💡 Collagen is the most labor efficient option for high volume breakfast links because there is no soaking step and the diameter stays consistent from stick to stick.
The same casings work for fresh pork sausage, chicken sausage, turkey sausage, bratwurst, Italian sausage, and chipolata. Larger fresh sausages are typically stuffed in natural hog casings.
Fresh breakfast sausage links are commonly packed in vacuum pouches to extend shelf life and protect against freezer burn. Need help with casing size or packaging? Request a free quote or call 201-939-3335.
Contact Globe Casings Inc. for pricing, availability, and expert guidance.
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