Hog Casing

Hog casing is a natural sausage casing made from the cleaned intestines of pigs and is prized for its superior texture and flavor-retaining qualities. Used traditionally in sausage making, hog casings are flexible, durable, and allow for the perfect snap when bitten into, making them ideal for a wide variety of sausages such as bratwurst, Italian sausage, and chorizo. They are typically available in salted or brined form and should be rinsed and soaked in water before use to remove excess salt and soften the casing. Unlike synthetic alternatives, hog casings impart an authentic, artisanal touch to homemade sausages, ensuring even cooking and a juicy, flavorful result. Their natural permeability also allows smoke and seasonings to infuse the meat during the cooking process, enhancing the overall taste and aroma of the finished product.

Hog casing, commonly used for making homemade sausages, can typically be found in the meat department of most well-stocked grocery stores. Look for it near the fresh or specialty meats section, where items like sausage links, organ meats, and other butchery supplies are displayed. In some stores, hog casings are kept refrigerated and may be packaged in small, sealed bags or containers, often near the butcher counter. If you don't see them on the shelves, ask the butcher or meat department staff, as they sometimes keep fresh hog casings behind the counter or in a back cooler. Additionally, if your grocery store has an international or specialty foods aisle, check there, as some brands sell salted or dried hog casings in vacuum-sealed packs. If you have trouble finding them in-store, local butcher shops, specialty markets, and online retailers are also excellent sources for hog casings.