Natural sausage casings
Sausage Casings
Fragoulis has been supplying delicatessens and butchers in Greece and abroad with pork, sheep and beef natural casings for sausages since 1950. Pork and sheep are also available in strained form, for faster filling and less effort in production.
✦ Since 1950 • ✦ ISO Certifications • ✦ Greece & Abroad
Selection guide
Which intestine for which sausage?
Choosing the right casing depends on the type of sausage, the desired caliber and the processing method (boiling, smoking, aging). Here is a brief overview of the characteristics of each type:
| Features | Χοιρινά | Sheep | Beef |
|---|---|---|---|
| Diameter | 28–40+ mm | 18–26 mm | 32–50+ mm |
| Ideal for | Country sausages | Frankfurter, Vienna sausages | Salami, soutzouki, large calibers |
| Texture / Binding | Ανθεκτικά, σταθερά | Delicate, tender | Very durable |
| Available in strainers | ✔ Yes | ✔ Yes | — |
Pork intestines for sausages
Pork intestines are the classic choice for traditional country sausages. They stand out for their durability during filling and cooking, as well as for the uniform shape they give to the final product.
- Variety of calibers for every recipe
- High elasticity and resistance to boiling and baking
- Cleaned and maintained with strict hygiene standards
Sheep intestines for sausages
Ideal for thin Frankfurt and Vienna-style sausages. Their thin wall gives the characteristic “crack” when bitten, with excellent adhesion to the filling.
- Thin and clear
- Excellent adhesion to meat
- Available in all quality categories
Βοδινά έντερα για λουκάνικα & σαλάμια
For products that require large diameters, such as air-cured salamis and traditional soutzouki. They offer maximum strength and stability during smoking and aging.
- Excellent resistance for heavy cold cuts
- Κατάλληλα για κάπνισμα και αποξήρανση
- Μεγάλα μήκη για αποδοτική παραγωγή
Χοιρινά & πρόβεια έντερα και σε σουρωτά
The strained casings are delivered pre-rolled, ready to be placed in the filling machine. You save the time and effort of manual rolling, with smoother flow and fewer production interruptions.
Choice with value
Why They Trust Us
Immediate Service
We respond quickly to every order, throughout Greece.
70+ years of expertise
Three generations of experience in natural sausage casings, since 1950.
ISO Certifications
Strict quality and food safety controls on each batch.
Modern Facilities
Modern processing and storage units.
Frequently asked questions about sausage casings
Which casing is suitable for country sausage?
Pork intestines are generally used for traditional village sausage, as they offer the characteristic texture, resistance to filling, and excellent cooking behavior.
What are leaky gut?
The strained casings are placed in a tube, so that they can be placed directly into the cannula of the filling machine. This saves time and effort in production. At Fragoulis, pork and sheep casings are also available in strained form.
Πώς αποθηκεύονται τα φυσικά έντερα;
Natural casings are stored in a cool place, ideally refrigerated, in their salt or brine. With proper preservation, they maintain their elasticity and quality for a long time.
How are the intestines prepared before stuffing?
Before use, the intestines are thoroughly rinsed of salt and left in lukewarm water to regain their elasticity. With strained intestines, the process is even faster, as they are placed directly into the stuffing machine.
Do you have certificates of suitability?
Yes. Our products are accompanied by the necessary health certificates and the company has ISO certifications, in full compliance with EU food safety regulations.
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