Meat Basics 101 states that sausage casings can be made using animal intestines, processed collagen or non-edible casings intended to be removed before eating. Loose sausage, such as is used for sausage patties, requires...

Vienna sausages made in North America consist of a blend of pork, chicken, beef and turkey. This blend is mixed with various spices, salt and mustard, then stuffed into a casing to be cooked.

Sausage casing is made out of either animal intestines or an artificially processed material, such as collagen, cellulose or plastic. The most common kind of plastic is nylon, though polyethylene and polypropylene are al...


To make a typical Braunschweiger pate, combine braunschweiger liver sausage with cream cheese, minced onion and various seasonings, depending on the recipe. Mix all the ingredients together, and chill before serving.

Natural edible sausage casings are made from the small and large intestines of pigs, sheep, goats and cattle. Artificial edible casings are made from collagen, which is taken from split cattle hides.

Boudin sausage is traditionally made with pork, rice and vegetables, but recipes vary depending on the butcher or cook. Onions, green peppers and seasonings are also typically included in its mixture of ingredients.

Bratwurst is a sausage from Germany. It is commonly made using pork. Different regions in Germany use veal, beef and a combination of spices like lemon zest, pepper, salt and nutmeg. Bratwurst is sold raw or pre-cooked.