Red Fibrous Bologna Casings 124mm

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SKU: 17-2023 Categories: ,


Our Red Fibrous Bologna Casings 124mm is ideal for deli meats, Bologna, Mortadella, large diameter sausages. The casing is 124mm in diameter and are 24″ long and approx 4 7/8″ when stuffed.

The casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. No smoking is needed as the mahogany color simulates the color of smoke. These casings are plant based and have a long shelf live.

Our fibrous casings are available in clear, mahogany, red and protein lined. Fibrous casings are non-edible and need to be peeled before eating.

Red Fibrous Bologna Casings 124mm Product Details:

  • Non-edible. Peel off before eating.
  • Bundle of 10 casings
  • Size: 124mm
  • 24″ long and approx. 4 7/8″ when stuffed*
  • Stuffing capacity per casing: approx. 10 lbs.*
  • Casings are open at both ends
  • No need to be refrigerated, these casings are shelf stable

How to Use Fibrous Casings

  • Fibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use
  • Slide individual casing on largest stuffing tube available
  • Use sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing
  • Use ¾” hog rings and pliers to clip end of casing closed or butcher’s twine to tie end close
  • Hang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing

Return Policy
If unopened, these casings can be returned within 30 days of purchase. 

    *Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.

    Additional information

    Weight 0.4 lbs

    17 reviews for Red Fibrous Bologna Casings 124mm

    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

      Are these smoke permeable?
    1. 0 votes
      Q Are these smoke permeable? answer now

      YES! All Fibrous casings are smoke permeable.

    2. Is this the right casing for mortadella cooked in oven at 180F?
    3. 0 votes
      Q Is this the right casing for mortadella cooked in oven at 180F? answer now

      This casing will work just fine for Mortadella.

    4. Can I make a head cheese and boil in a hot water
    5. 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

    6. Will these casing except smoke?
    7. 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°