General:
The small intestine of sheep is called sheep casings (Saitling). They offer the thinnest and most tender casing for sausages.

Origin:
Most sheep casings come from Australia, New Zealand, South America and China. Turkey, Iran and other oriental countries are, however, quickly growing in importance.

Purpose:
Cooked sausages: e.g. Wiener, Frankfurter
Fine grill sausages: e.g. Nürnberger
Raw sausages: e.g. Debreziner, Cabanossi

Storage:
Sheep casings should be stored cool. +4°C to +8°C are ideal. All sheep casings are stored in brine or covered with salt and protected from light in closed containers.