Natural Casings
** Shipping Notes**
We ship natural casings out Monday through Wednesday to avoid them sitting too long in warmer temps.
Use for fresh or smoked sausage. Stuffing capacities vary according to the number of links per pound and how tight the casing is stuffed.
Store casings in the original bag in the refrigerator until time for use.
DO NOT FREEZE
Drain unused casings and store covered in heavily salted, sealed in a plastic dish or plastic bag in the refrigerator.
Directions for use
- Rinse salt from casings
- Soak the casings in warm water (80 to 100 F) for minimum 1 hour prior to stuffing. Soaking overnight in cool water in the refrigerator for best results.
- Rinse with fresh water
- Stuff sausage into casings
Showing 9 products
32/35 Pre Flushed Hog Casings - Stuffs approx. 145-165lbs Brats, Italian Sausage, large HotDogs Directions for use Rinse salt from casings Soak the casings in warm water (80 to 100 F) for minimum 1 hour prior to stuffing. Soaking...
35/38 Pre Flushed Hog Casings - Stuffs approx. 155-175lbs Most commonly used for Polish, Kielbasa, Ring Sausage Directions for use Rinse salt from casings Soak the casings in warm water (80 to 100 F) for minimum 1 hour prior to...
30/32 TUBED Hog Casings - stuffs approx 95-115lbs These are a tubed casing easy transfer to stuffing horn. Most commonly used for smaller brats, hot dogs, link sausage, Landjaeger Directions for use Rinse salt from casings Soak the casings...
20/22 TUBED Sheep Casings - Stuffs approx. 42-55lbs These are a tubed casing easy transfer to stuffing horn. Commonly used for Breakfast Links, Meat Sticks Directions for use Rinse salt from casings Soak the casings in warm water (80...
26/28 TUBED Sheep Casings - Stuffs approx 60-65lbs These are a tubed casing easy transfer to stuffing horn. Most commonly used for Large Hot Dogs. Directions for use Rinse salt from casings Soak the casings in warm water (80 to...
24/26 TUBED Sheep Casings - Stuffs approx 60-64lbs Large Meat Sticks, Hot Dogs Directions for use Rinse salt from casings Soak the casings in warm water (80 to 100 F) for minimum 1 hour prior to stuffing. Soaking overnight...
40/43 Natural Beef Rounds - Stuffs approx. 75-85 lbs Bologna, Summer Sausage, Salami and more. ** IMPORTANT: Beef Casings tend to be more dense and could have an unpleasant to chew to some. These casings are typically pealed after...
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38/42 Pre Flushed Hog Casings -Stuffs approx 175-200lbs Most commonly used for Polish, Bologna Directions for use Rinse salt from casings Soak the casings in warm water (80 to 100 F) for minimum 1 hour prior to stuffing. Soaking...