The reference book contains information about casings used in sausage production. Methods of their preparation are described. The best practices for stuffing minced meat into a shell (for boiled, semi-smoked sausages and sausages), as well as knitting sausages are shown. Techniques for injecting and knitting sausages and production of sausages and sausages without a shell are considered. Particular attention is paid to safe working methods.