Sausage Casings- Natural
Natural Hog Casings, Beef Rounds, And Sheep Casings
Use hog casings for fresh or smoked sausage that will be linked or left in a rope style. These casings are standard for Bratwurst, Fresh Italian, Polish, or Cajun Sausage as well as southern style Smoked Sausage or Polish Keilbasa.
Use Beef Rounds for Liver Rings, Ring Bologna, Or Fleischwurst
Sheep casings have the most tender and snappy bite of all natural casings and can be used for Breakfast Links, Snack Sticks, Weiners, and other varieties of fresh, cooked, or smoked sausages.
Preflushed Natural Hog Casings, 32mm-35mm. Salted and bagged. Packed to stuff approximately 20-25 pounds. Use for fresh or smoked sausage. Bratwurst, Kielbasa, Italian sausage, etc. Casings must be rinsed and soaked in warm water prior to use.
Natural Hog Casings Whisker free, pre-flushed and vacuum bagged. 32mm-35mm. High quality, pre-flushed, natural sausage casings, 65 yard hanks. Stuffing capacities vary according to the number of links per pound and how tight the casing is stuffed. Although our natural hog casings are held to firm specifications, there may be a slight variance in stuffing diameter, hence 32mm - 35mm. This may also have an impact on stuffing capacity. Normal stuffing capacity for a hank of hog casings is 100 to 110 pounds. Use for fresh or smoked sausage. Bratwurst, Polish sausage, and Italian sausage. 32-35mm pork casings can also used to stuff pepperoni. Purchase Individually or a 10 Count. Store casings in the original bag in the refrigerator until time for use. Hog casings stored in the original bag have been shown to keep up to four years in the refrigerator. Some odor is normal with natural casings especially in warm weather and this should disappear with a rinse in fresh water. Casings should be soaked in luke warm water for 1 hour before use. This helps to open the pores of the casing and makes them easier to handle. DO NOT USE HOT WATER as this may actually cook the casing rendering them useless. Drain unused casings and store covered in dry salt sealed in a plastic dish or plastic bag in the refrigerator. Casings stored in this manner have been shown to keep for up to 5 years. DO NOT FREEZE
Natural Sheep Casings, 20mm-22mm. Pre-flushed and vacuum bagged. Stuffs approximately 48-50 pounds. Use for smoked snack sticks, fresh piggie link sausage.
Natural Beef Rounds, 40mm-43mm. Salted. Stuffs approximately 75-85 pounds. Use for ring bologna, liver rings, and all types of ring sausage