Sturdy and substantial sausage casings that are typically peeled off before consumption. Beef rounds (weasands) are the narrowest of the beef casings. They have a spiral shape and are used for Bologna, fresh sausages, Salami, liver sausage, smoked rings, and blood sausages. Beef middles are entirely straight in shape and slightly coarser in size than beef rounds. Boiled sausages and fresh sausages are typically stuffed into beef middles. Beef bung caps are thick, boomerang-shaped casings with a large diameter and beautiful marbling. Salami and blood pudding are products well-suited for the bung cap.
