What do they use for skin on sausages?

Sausages can be made with a variety of casings, depending on the type of sausage and the desired texture and appearance. Here are some common options:

Natural casings:

* Sheep casings: These are the most traditional and popular choice for sausages. They provide a good snap and bite, and they release flavor as they cook. Sheep casings are typically used for smaller sausages, like Italian sausage or bratwurst.

* Hog casings: These are larger and thicker than sheep casings, making them suitable for larger sausages, such as kielbasa or bologna. They provide a more robust chew and a slightly different flavor profile.

* Beef casings: These are the largest and thickest casings, often used for very large sausages or for dry-cured sausages.

Artificial casings:

* Collagen casings: These are made from animal collagen and are edible. They are typically used for sausages that require a smooth, even texture, such as hot dogs or breakfast sausage.

* Cellulose casings: These are made from plant-based materials and are also edible. They are often used for sausages that require a more durable casing, such as smoked sausages.

* Plastic casings: These are not edible and are typically used for sausages that will be further processed, such as hot dogs or bologna. They are removed before consumption.

The choice of casing depends on factors such as the sausage type, the desired texture, the cooking method, and the flavor profile. Some sausages, like chorizo, are traditionally made with natural casings, while others, like hot dogs, are typically made with artificial casings.

It's worth noting that the term "skin" is generally reserved for the outer layer of an animal. When discussing sausages, "casing" is the more accurate and widely used term.