hog casings
Also known as: sausage casings, natural casings
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Also known as: sausage casings, natural casings
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Hog casings are a natural and edible component of sausages, primarily composed of collagen. They are naturally low in fat and carbohydrates, contributing minimally to the overall caloric content of the final product. Their main health benefit comes from collagen, which supports skin elasticity, joint health, and connective tissues.
Per 100g, hog casings contain approximately 100 calories, 24.8g of protein, 0g of carbohydrates, and 0.2g of fat. They are almost entirely protein, specifically collagen, with negligible amounts of other macronutrients.
Yes, hog casings are naturally gluten-free. They are derived solely from the intestines of pigs and do not contain any wheat, barley, rye, or other gluten-containing ingredients. This makes them suitable for individuals with celiac disease or gluten sensitivity.
Yes, hog casings are very keto-friendly. With 0g of carbohydrates per 100g, they fit perfectly into a ketogenic diet, which emphasizes very low carb intake. They provide a natural, protein-rich membrane for sausages without adding any carbs.
No, hog casings are neither vegan nor vegetarian. They are an animal product, specifically derived from the intestines of pigs. Vegetarians and vegans would need to use plant-based or synthetic alternatives for sausage making.
Before use, hog casings typically need to be rinsed thoroughly under cold running water to remove excess salt (if salt-packed). After rinsing, soak them in lukewarm water for at least 30 minutes to an hour to make them pliable and easier to work with. Change the water a few times if needed.
hog casings is a versatile ingredient found in cuisines around the world. With 100 calories per 100g and 24.8 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Hog casings are versatile and commonly used for a wide range of fresh and smoked sausages. They are ideal for medium to large diameter sausages like bratwurst, Italian sausage, kielbasa, chorizo, and frankfurters, providing a satisfying 'snap' when bitten.
Salt-packed hog casings should be stored in a cool, dark place or refrigerated in an airtight container, ensuring they remain covered in salt. If pre-tubed and brined, keep them refrigerated in their original packaging. Once opened, any unused casings should be re-salted and refrigerated.
When properly stored in salt and refrigerated, hog casings can last for up to a year or even longer. Brined or pre-tubed casings typically have a shorter shelf life, usually several months, as indicated by the manufacturer's best-by date. Always check for any off-smells or sliminess before use.
Hog casings provide a natural, edible, and permeable membrane that gives sausages their characteristic shape and texture. They offer a satisfying 'snap' when cooked and bitten into, allow for excellent smoke penetration, and help retain moisture and flavor during the cooking process.