Cellulose Sausage Casings                                                                          

Cellulose sausage casings are inedible sausage casings made from a form of cellulose material that peels 

away easily when cooked. They are also made from a specific tree called the Abaca. 

The fibers in the Abaca tree are very strong yet easy to work with — they’re very stretchable. 

Cellulose casings are most commonly used for making pepperonis, summer sausage, bologna, 

liverwurst, and other fine smoked sausages. Their durability allows tight stuffing, making them 

ideal for fine or emulsified sausages.

There’s two main kinds of Cellulose sausage casings — clear and mahogany. 

Cellulose Casing Types                              

The benefit of a mahogany casing is you’ll get a consistent color 

when you are smoking the sausage.

The SIZE in range from 13mm to 36mm with various colors.

Common sizes such as 19 US, 21 US, 23 US, 27 US,28 US.

Other sizes are available upon request.

You can also get them printed with a design. 

Applications                                              

The Cellulose casing most use for sausage package, such as Kiss Sausage, Vegetarian Sausage, 

Chicken Sausage,Vienna Sausage, Italian Sausage and Hot dogs and so on.

How To Use                                               

Cellulose casings should be soaked for at least 25-30 minutes in warm water (80-100 F). Lay the sausage casings 

flat in warm water and submerge completely, with the tied ends lower so that any trapped air can escape. 

After soaking, squeeze excess water out before stuffing your sausages.

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