Question: Is luncheon meat availble without casings?
About the article "Sausage", section "Casings".

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Traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of haggis and other traditional puddings.
Today, however, natural casings are often replaced by collagen, cellulose, or even plastic casings, especially in the case of industrially manufactured sausages.
Some forms of sausage, such as sliced sausage, are prepared without a casing.
Additionally, luncheon meat and sausage meat are now available without casings in tin cans and jars.
Plastic casings are extruded like most other plastic products.
They also can be flat or shirred.
Generally, smoke and water do not pass through the casing, so plastic is used for non-smoked products where high yields are expected.
The inner surface can be laminated or co-extruded with a polymer with an affinity for meat protein causing the meat to stick to the film, resulting in some loss when the casing is peeled, but higher overall yield due to better moisture control.
Plastic casings are not commonly used any more due to health hazards.
Plastic casings are generally made from polymers such as Polyamide, Polypropylene or Polyethylene.
Polyamide (Nylon) plastic casings are the most commonly used in production of cooked sausages and hams such as luncheon meat and bologna.
Polyamide casings come in two main varieties: Oriented and non-oriented.
The oriented polyamide are shrinkable casings and will shrink during the cooking process thereby reducing the water loss.
Non-oriented polyamide casings remain the same diameter during the cooking process and thereby allow for expansion of the meat during cooking.
The use of polyamide casings has expanded recently with the advent of various varieties and structures of casings such as multilayer casings USPTO Patent No.
4,243,074 (Hoechst AG) [http://www.archpatent.com/patents/4243074. 
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For 276 years, Romania was under the rules of the Ottoman Empire.
Turkish cuisine changed the Romanian table with appetizers made of eggplant, peppers or other vegetables, various meat preparations like spicy chiftele (deep-fried meat balls), and the famous mici (short sausages without casings, usually barbecued).
The various ciorbe (sour soups), and vegetables-and-meat stews, such as iahnie de fasole (beans), ardei umpluti (stuffed peppers), and sarmale (stuffed cabbage) are also of Turkish (and Arab) influence.
The beloved rich (Romanian) tomato salad is a version of the Lebanese dish.
And a unique procession of sweets, pastries combining honey and nuts, such as baklava, sarailie (serai-gli), halva, and rahat(Turkish delight), which is nowadays used in cakes. 
Natural casings breathe, allowing smoking and cooking flavors to permeate the casing and infuse the meat, giving the sausage a rich, even flavor throughout.
Natural casings have unique natural curves and sheen, with rounded ends where the sausage is linked giving the sausage visual appeal.
Due to their non-uniform appearance, sausages stuffed in natural casings are clearly distinguishable from mass-produced products and are therefore acceptable as a higher quality, premium product.
However, newer machinery has enabled sausage producers to develop mass production scales of efficiencies in their processing plants.
Processors of natural casings have developed long-stranded casings with uniformity and strength to support this new technology, as well as new tubing (Shirring) systems that speed up the stuffing process.
This has revolutionized the sausage manufacturing world and kept natural casings preferred by some manufacturers and consumers.