A thin, tubular intestinal membrane that has been cleaned and stuffed with processed meat, such as for salami and other sausages. The membrane may come from the intestines of sheep, hogs or cattle. Casings can be purchased thoroughly cleaned and packed in salt from specialty butchers. Today, most commercial sausages have casings of formed collagen.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.