Editing Sausage casing (section)

{{short description|Material used in sausage-making}}
{{More citations needed|date=April 2023}}
[[File:Casing1.JPG|thumb|250px|Casing from beef (in bucket) and sheep (on rear edge of bucket)]]
'''Sausage casing''', also known as '''sausage skin''' or simply '''casing''', is the material that encloses the filling of a [[sausage]]. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of [[collagen]] and [[cellulose]].<ref>{{Cite web|url=http://www.insca.org/modules.php?name=Casings&cont=2|archive-url=https://web.archive.org/web/20100615084837/http://www.insca.org/modules.php?name=Casings&cont=2|date=2006|archive-date=June 15, 2010|title=A Brief History of Natural Casings|website=The International Natural Sausage Casing Association (INSCA)|url-status=dead}}</ref> The material is then shaped via a continuous extrusion process—producing a single sausage casing of indefinite length—which is then cut into desired lengths, usually while the extrusion process continues.