Sausage Casings, for all varieties

Sausage Casings, for all varieties

We have been making sausage since we were old enough to help our German grandfather when he make his traditional sausage every fall.  Since then we have experimented with many varieties of sausage from fish to venison and everything in between.  We do NOT make the sausage for you, but do sell the casings and recipes for nearly any sausage you wish to make.  All casings prices include free shipping and Grandpa's Original German Recipe.  Locally (call for specifics) we will come to your house/business and help you and your friends to make their own sausage.  

  • RETURN & REFUND POLICY

    Contact us prior to returning ANY item.  Most items in this section may be returned if unused.

  • Shipping

    All sausage casings can be shipped with the lower 48 states west of the Rockies (all other areas contact us.  We normally use least inexpensive method to ship.  Inquire for cost in expidited shipping.

  • Hog Casings

    Hog casings are used for a variety of different sausages and sell for $12/package.  Each package contains approximately 54 feet and will stuff about 18 pounds of sausage meat. Filled diameter should be about 1 3/8".  Casings are shipped salted and frozen; keep in your freezer until ready for use.  Thaw and rinse well internally prior to stuffing.  Unused casings can be salted and refrozen until you make your next batch of sausage.  Since these are "natural", cleaned casings, there may be naturally occurring weak spots that may split when stuffed. No problem, just cut there and make slightly smalled section of sausage.

  • Beef Middles

    These larger casings are used for making salami and sell for $12/package.  Each package contains approximately 13 feet and will hold about 22 pounds of salami meat.  Filled diameter is about 2 1/4".  Packages are shipped salted and frozen and should be kept in your freezer until ready to use.  Thaw and rinse will internally prior to stuffing.  Since these are "natural", cleaned casings, there may be naturally occurring weak spots that may split when stuffed.  No problem, just cut there and make slightly smalled section of sausage.

  • Synthetic Casings

    Synthetic casings come in three (3) sizes.  #1 Fibrous is the smallest synthetic size, comes in a package of 15 feet, holds about 15 pounds of sausage meat and sells for $10.  Filled diameter should be @41mm.  #2 Fibrous is better suited for larger sausages like salami, also comes in a package with 15 feet, holds about 22 pounds of sausage meat and sells for $12.  Filled diameter should be @60mm.   Red Fibrous casings are suitable for bologna and larger salami, comes as a single 24" casing, holds approximately 6 pounds of meat when filled to the 4 1/4" diameter and sells for $3/each.

    All synthetic casings must be pre-conditioned in hot water prior to using.  Soak in hot tap water for at least 1 hour.  Synthetics must be filled with the recommended poundage of meat & diameter listed in order to process satisafactorily.  In order to get the needed diameter, you may need to use a length of soft, cotton string and gently cinch down the middle of the casing kind of like a girdle.  Be very gentle or the casing may break.

$12.00Price