Casing Guide
Chicken sausage is lean and tender, so the casing needs to be thin and strong. This guide compares natural sheep casings, edible collagen casings, and plastic casings for fresh, smoked, and cooked chicken sausage.
For fresh chicken sausage links, the best choices are the natural sheep casing, also called lamb casing, for a tender traditional bite, or a small caliber edible collagen casing for consistent size and fast production on automatic lines. For cooked chicken sausage and chicken bologna, a food grade plastic casing is the standard choice. Call 201-939-3335 or request a quote.
| Casing | Size range | Best for | Preparation |
|---|---|---|---|
| Natural Sheep (Lamb) Casing | 18 to 28+ mm; chicken sausage most often uses 24 to 28+ mm | Fresh chicken sausage links with the most tender bite, eaten with the sausage | Rinse and soak in fresh water before stuffing |
| Edible Collagen Casing | 13 to 38 mm in small calibers | Fresh and smoked chicken sausage links, with consistent size and fast production | Ready to stuff from the box, supplied as shirred sticks for automatic lines |
| Plastic Casing | 30 to 160 mm nominal diameter | Cooked chicken sausage and chicken bologna in larger diameters, peeled before slicing | Food grade, not eaten, removed after cooking |
Availability changes and not every size is stocked at all times. Call 201-939-3335 to confirm current stock.
Natural sheep casings are the finest natural casing available and suit the larger sheep sizes for chicken sausage links. They stay on the product and are eaten with the sausage, with a delicate bite that does not feel tough. 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 delicate, so avoid overstuffing. Our sheep casings are also Halal Certified, see our guide to Halal Certified lamb casings.
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 chicken sausage links because there is no soaking step and the diameter stays consistent from stick to stick.
For cooked chicken sausage and chicken bologna sold sliced or in larger formats, plastic casing is a practical choice. It is food grade, manufactured using virgin PA/PE polymers suitable for food contact applications, and it is removed after cooking. Plastic casing is ordered by nominal diameter, and the stuffing diameter is the nominal diameter. See the size chart on the plastic casing page.
Fresh chicken sausage is commonly packed in vacuum pouches to extend shelf life and protect against freezer burn. Looking for more options? See our guides for breakfast sausage and hot dogs, or ask for free sizing help. You can also request a free quote or call 201-939-3335.
Contact Globe Casings Inc. for pricing, availability, and expert guidance.
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