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Natural Sheep Casings - The Sausage Maker Features
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18-20 mm: Sausage will be approximately 5/8" to 3/4" when stuffed. Stuffing capacity: approximately 35lbs. Perfect for any recipe that calls for smaller diameter casings, such as snack sticks, breakfast sausage, Kabanos, and more
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Premium quality and easy to use. Versatile, edible, natural casing with classic sausage “snap”. Easily twistable into links. Fully digestible and do not need to be peeled after cooking
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Approximately 60 yards in several pieces (minimum 3-foot sections), NOT whole hank. More manageable for at home sausage making; lower cost with less waste
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Sausage Maker casings come packed in purified salt for an indefinite shelf life when refrigerated
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Sheep sourced from New Zealand and Australia
About Natural Sheep Casings - The Sausage Maker
Natural casings are a great option for sausage making; they are durable while retaining elasticity, and allow for smoke penetration which enhances flavor. This is also the type of casing that gives sausage that distinct “snap” when bitten. Sheep casings are typically smaller and more tender than hog or beef casings, and can be cooked or dried a variety of ways. Smaller diameter sheep casings are typically used to make snack sticks, breakfast links, cocktail franks, and pepperettes, while larger diameters are generally for hot dogs, frankfurters, chipolata, landjaegar or even bratwurst. Our sheep casings are perfect for pretty much any recipe you have in mind and are easily twistable into links; simply select the diameter that suits your needs. All of our casings are “A-Grade”, a high standard that classifies them as having minimal holes and more strength for stuffing fine grinds with less bursts. Our natural sheep casings have been cleaned, flushed, and salted to preserve their freshness, quality and unique characteristics. All of our casings have gone through a strict and thorough cleaning process; always de-whiskered, never bleached. These casings are not whole hank; instead, they are made up of various lengths, called “shorts” (1 yard minimum), making this the perfect option for home sausage makers. Approximately 60 yards long. We recommend keeping these casings in the fridge at all times and have a very long shelf life when stored properly. Un-refrigerated, these salted casings may begin to give off an odor, even though they are not spoiled. Put them back under refrigeration and this odor subsides. Do not freeze; freezing natural casings can cause weakening and tears, which can lead to bursting more frequently when stuffing and cooking. Soak prior to use. This will help the product become tender and pliable, allowing for easier loading onto stuffing tubes.
