Description
Natural Sheep Casings 18-20mm are an edible natural casing. Sheep casings are ideal for cocktail franks, wieners, frankfurters, smoke/snack sticks and pepperettes. Sheep casings also come in 20- 22mm Pretubed size.
Tender
Sheep casings are the softest and most tender among all the other types of natural casings. Their elasticity makes them quite malleable to expansion without splitting.
Edible
Sheep casings are all-natural, and so they do not need to be removed after cooking. They also have a natural taste and smell that does not interfere with the ingredients of your sausages.
Natural Sheep Casings 18-20mm Product Details:
- Edible
- Ideal for cocktail franks, wieners, frankfurters, smoke/smack sticks and pepperettes
- 18-20mm (5/8 – 3/4) in length*
- Stuffing capacity: approx 35 lb.*
Preparing Natural Casings
- Remove approximate amount you will need.
- Place casings in a clean food safe bowl.
- Rinse casings of salt under cool running water.
- Flush insides of casings to assist in smooth casing application.
- For small casings (<42mm): place bowl in cool water to soak for about 2 hours in refrigerator prior to use.
- For larger casings (>42mm): place bowl of beef bung, middles and/or rounds in refrigerator to soak overnight prior to use.
- Optional for smell control – add ½ tsp baking soda per cup of water.
- Optional for tenderizing – squeeze a lemon or a add a tablespoon of white vinegar to soaking water to refresh casings.
Refrigeration
The natural casings should be kept refrigerated until ready for use. Un-refrigerated, these salted casings may give off a strong odor. This is Normal. Simply put the casings back into the refrigerator and the odor will subside. Natural casings should never be frozen. It affects their integrity after thawing and will cause more blowouts.
Storing Unused Casings
Storing the casings properly is key if you want to reuse them. For more information, click here.
Shipping Information
Natural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.
Natural Casings 101
Click here for more information on what type of natural casing to use.
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
Phillip (verified owner) –
Carl Hasselman (verified owner) –
Everything was awesome. Ordering was easy, the shipping was inexpensive and rapid and the casings were fresh and worked well for making sausage sticks.
R Hernandez (verified owner) –
I’ve used natural and collagen casings for almost everything including smoked snack sticks. But these hard to find 18-20mm sheep casings are the best. They bind with any type of meat I use. They keep a snap even after a week in the fridge in a Ziploc. The other casings have a tend to separate after refrigeration and loose the snap.
These casings are shorts not hanks, which means there in about 3-5 ft (shorts) sections. I used a 3/4″ stuffing tube on a 5lb stuffer and only had one casing burst during stuffing. I had no ruptures during smoking.
Keep the casings in water until you put them on the stuffing tube. They’ll dry out quickly.
After smoking storing your snack sticks in a paper bag in the fridge. My family has been through 10lbs in the past week.
I order the largest package sausage maker sells I’ve had to order a second time in under 6 weeks.
During COVID things seem to ship slower. But my first order arrived in 6 days. I just placed the second order.
Pat McKay (verified owner) –
I am not very happy with these casings, they are all short.I never had casings this short. I making 5#s of sausage sticks and I’ll have to put a lot of those small casings on there. No we’re in the description did it say shorts and I paid a lot of money for these. I won’t be buying casings from The Sausage Maker anymore!