Sausage Casings 101
When making sausage, it’s important to have a high-quality casing. A premium casing is important in ensuring your end product is flavorful, processed evenly, and has great texture. The type of casing you’ll use is typically determined by the kind of sausage you are looking to make. For example, if you’re looking to make a traditional polish sausage, you might want to use a 32-35mm hog casing.
The Sausage Maker offers a wide selection of natural and synthetic sausage casings at prices you can afford. We carry all different varieties of casings including Collagen, Fibrous, Cellulose, and even Vegetarian!
First, let’s take a closer look at our most popular line of casings – Natural Hog, Sheep, and Beef casings.
We are proud to offer Whisker-Free, Non-Dyed, Grade-A Hog Casings sourced entirely from healthy hogs in the USA. This is by far the most popular natural casing, as they are extremely versatile. And did you know The Sausage Maker is the only place that offers hog casings from 29-32mm up to 42-44mm? Check out our blog post about hog casings to learn more.
Like hog, sheep casings are very popular natural casings for both novice and pro sausage makers. These casings are smaller, which can be a drawback for newbies as they get used to the size. The smaller size of sheep casings makes them perfect for making breakfast sausage, hot dogs, and snack sticks. More information can be found in our blog about sheep casings.
Beef casings can be confusing due to the different types of casings available: Beef rounds, middles, and bung. Beef casings vary the greatest from its smallest diameter 1 ⅜” (35-88mm) beef rounds, to the large 5” (114-127mm) beef bung. This can get a bit confusing, so visit our blog to learn more.
We also offer premium mahogany smoked collagen casings, salami casings, and deer collagen casings. If you’re unsure about what casing is best for you, contact us today so we can match you to the right product.