124mm (4 7/8″) x 24″ Red Fibrous Bologna Casings (10pcs)

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SKU: 17-2023 Categories: ,


24″ long and approximately 4 7/8″ when stuffed. A red colored fibrous casing used for making larger size sausages, like bologna and more. The fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. Need not be refrigerated. Soak 10-30 minutes in tap water before using. Not edible. Stuffing capacity: approx. 10 lbs.
Bundle of 10 casings.

Additional information

Weight 0.4 lbs

17 reviews for 124mm (4 7/8″) x 24″ Red Fibrous Bologna Casings (10pcs)

  1. Farris Wallace (verified owner)

    This was actually a mistake in ordering but have a different project in mind. I can state that visually they appear to be of the same fine quality I am accustomed to receiving from SM.

  2. David Begler (verified owner)

    Quality as expected.

  3. KING SMOKE ANDY (verified owner)


  4. Mario (verified owner)

    For someone who only makes mortadella 3 times a year the is great to have.

  5. james mclean (verified owner)

  6. Terry Taylor (verified owner)

    Worked well

  7. BRIAN BOVILLE (verified owner)

    Have not used yet, but look great

  8. christopher austin (verified owner)

    very pliable when soaked for the recommended time

  9. Kyle McCormick (verified owner)

    Perfect for smoking

  10. IL (verified owner)

    Worked as expected. Used to make “Doctorskaya” kielbasa.

  11. Rebecca Bohn (verified owner)

  12. Ralph Kirby (verified owner)

    Made bologna over the last weekend and these casings are easily filled and durable. I hung my bologna for over 3 hours total and these casings didn’t tear or stretch. It also kept the filling compact and whole.

  13. Lauren Moore (verified owner)

    Great consistent product delivered quickly.

  14. Jim Brackett (verified owner)

    Just made a large batch of German Bologna and these casings worked great. Another great product from The Sausage Maker.

  15. Eugene Kendall (verified owner)

    I been using these for years works great

  16. Thomas farms deer processing llc (verified owner)

    They are perfect for making lunchmeat in the smoker/cooker.

  17. Anonymous (verified owner)

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Questions and answers of the customers

    Can I make a head cheese and boil in a hot water
  1. 0 votes
    Q Can I make a head cheese and boil in a hot water answer now

    This would be an excellent casing for any Head Cheese/Brawn. DO NOT BOIL!!!... poach at 176-180F (depending on recipe) until internal temp reaches 156F

  2. Will these casing except smoke?
  3. 0 votes
    Q Will these casing except smoke? answer now


    Use for: summer sausage, salami, jumbo bologna, trail bologna, etc. Non-edible. Preparation: Soak in warm water 30 minutes prior to using. Cooking method: oven at 170°-185° or smoke in smoker until internal temperature of sausage reaches 165°

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