You need a material that's light and stretchy, but ultimately strong enough to keep the meat within from exploding out of it while cooking. Historically, sausage casings have been made with a part ...

Always use a good quality sausage, squeezed free of its casing, to fill your sausage rolls. Or use sausagemeat combined with other charcuterie like bacon, black pudding or chorizo. Brush sausage ...

The classic sausage and mash served with homemade onion ... ground or chopped meat that is seasoned and stuffed into a casing. The casing is traditionally made from animals’ intestines ...