There are more than 1500 different kinds of sausage in Germany, even though nobody has ever tasted them all. The diverse range extends from Augsburger to tongue sausage - and half of these are processed in a natural casing.
From a statistical viewpoint, hog gut is the most popular casing, followed by cow and sheep.
Obviously, the sausages have to look appetising if they are presented in natural casings and only then do they look natural. Also, being a natural product, they are environmentally-friendly and can be disposed of without a problem. Natural has a variety of applications.
It transforms sausages into widely popular delicatessen products. The beneficial properties of mean that it will retain its competitive advantage in future.
The use of natural dates back more than 2000 years. Our forefathers used them to string their hunting bows. Later, they were used as strings on musical instruments and even Steffi Graf and Boris Becker won Wimbledon matches using rackets strung with natural gut.
There is good reason for to say Sausage in natural casing - naturally good. It is a healthy nutrient. To ensure that the sausage can breathe after the manufacturer produces it with great care and skill, natural casing is the best choice.
It lets the full flavour of the sausage develop during further processing.