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Sausages were originally made by stuffing a meat mixture into the intestines of a pig, sheep or other animal. When sausage manufacturers wanted a faster, more reliable way of making a high quantity of sausage - and when the material became widely available a half century ago - they switched to collagen. A natural protein product, collagen comes from a layer of beef hide, removed and refined. The more refined the processing, the more tender the casing. Collagen casing sausages are easy to cook, a …