FIELD: technology of preparing sausage casings for manual stuffing. SUBSTANCE: casing is made in the form of sleeve, and it is jointless, biaxially drawn and thermofixed. At least one of its layer contains block-copolymer with hard aliphatic polyamide blocks with temperature of 20-80 C of glass-making and soft aliphatic polyester blocks with temperature from minus 100 to minus 20 of glass-making. Layers may additionally consist from polyamides or polyolefins, or copolymer with ethylene-saturated groups. Casings have low permeability for water or water steam, and when stuffing, fit to filler without folds without pressure or at small pressure. EFFECT: improved technology. 10 cl, 2 tbl
