• Small sausagesa and shpikachki;
• Cooked and liver sausage;
• Semi-smoked sausage;
• Prefabricated product (sausages for grill, fried sausages, shish-kebab sausages etc.).

Advantages of natural casing:

• Fulle edible; 
• High vapor permeability, water permeability, gas permeablity, ability to save flavor, color and smell of smoking;
• Thermostability;
• High elasticity;
• Ability to acquire typical aroma and specific flavor of the sausage in a natural casing.

Natural casing has a range of disadvantages, such as:

• High labour input of processing;
• Inequality of diameter and length;
• Exposure to mictobiological deterioration;
• Existence of intravital (holes, damages) and manufacturing (cuts) defects.

To avoid of casings damage due to microorganisms while long-term storage there are conserved by salting or drying.