What is the skin of the sausage?

It is the casing surrounding the sausage, made of natural materials (most often pork casing, sometimes venison or wild boar). It protects the meat and preserves its flavour and nutritional qualities.

What is the sausage skin made of?

Most often from natural pork casing (sometimes venison or wild boar), which protects the meat and keeps it fresh longer.

How is the sausage skin made?

The pork casing comes from the intestines, which are cleaned, cut into sections, washed in hot water to remove impurities, then rinsed in cold water and dried before wrapping the sausage.

Can you eat the natural skin of the sausage?

Yes: the natural casing is rich in proteins, vitamins, minerals and dietary fibre, and can be eaten without problem at your aperitifs.

Are there artificial skins for sausage?

Yes, artificial casings made of synthetic materials (nylon, rubber, plastic), less tasty but more resistant, which allow different shapes or a pork-free product.

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What is the skin of saucisson?

Charcuterie Saucisson

Saucisson is one of the tastiest and most popular snacks in the world. But did you know that these delicious slices of saucisson are surrounded by a layer of skin? What is the skin of saucisson, and why is it so important?

What is the skin of saucisson made of?

The skin of saucisson is made from natural materials, such as deer or wild boar casing, and more commonly pork casing. The skin is needed to make sure the meat inside the saucisson stays well protected and keeps its unique flavour. It also helps preserve the nutritional properties of the saucisson and keep it fresh for longer. To put this detail into context, our dedicated saucisson guide reviews the essentials to know.

How is the skin of saucisson made?

Pork casing is made from the intestines of pigs. The intestines are cleaned and prepared for processing. They are then cut into sections and washed in hot water to remove any dirt and impurities. After that, they are rinsed in cold water and dried.

Once dried, the casings are ready to be used to make saucisson. They are then wrapped around the saucisson and sewn to hold it firmly.

The skin of saucisson can be prepared in different ways. The most common making methods include soaking, drying and smoking. These methods help preserve the nutritional properties of the saucisson and keep it fresh and tasty.

Benefits of natural casing

Another important feature of the skin of saucisson is that it is very healthy. Indeed, the skin of saucisson is rich in protein, vitamins and minerals. It is also rich in dietary fibre, known to be very beneficial for health. It can be eaten without any issue during your aperitifs.

Other types of skin for saucisson

The second type of casing is artificial casing. It is made from synthetic materials such as nylon, rubber and plastic. Although less flavourful than natural casings, they are much more resistant and allow for different shapes or the possibility of getting a pork-free product.

To sum up, the skin of saucisson is a layer of natural material whose purpose is to protect and preserve the nutritional properties and the taste of the saucisson.

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