Hot dogs are made using various casings, primarily skinless versions that come from cellulose, collagen, or natural animal intestines. While many supermarket hot dogs rely on cellulose casings for affordability, connoisseurs often prefer natural casings for their signature snap. Natural casings are usually derived from sheep intestines, cleaned to meet health standards. Understanding these different types of casings sheds light on an often-overlooked aspect of hot dog production, and helps clarify consumer choices between texture and convenience.
Natural casings, primarily sourced from sheep intestines, provide the classic snap that many hot dog enthusiasts seek, despite some apprehension about consuming animal intestines.
Cellulose casings, made from plant fibers, are commonly used in skinless hot dogs; they are non-edible but allow for cooking and flavor infusion during processing.
Collection
[
|
...
]