Sausage Casings Guide
What Size Sausage Casing Should I Use?
Choosing the correct casing size affects texture, bite, and product appearance:
- 32/35 mm Hog Casings → Bratwurst, Italian sausage, fresh sausage, smoked sausage
- 20/22 mm Sheep Casings → Breakfast sausage, snack sticks, small links
- 24/26 mm Sheep Casings → Hot dogs, fine smoked sausage, emulsified products
- 2.5” Fibrous Casings → Summer sausage, bologna, venison sausage
Natural Hog Casings (32/35 mm)
Preflushed Hog Casings
Best for traditional sausage making with a natural snap and authentic texture.
Ideal for:
- Bratwurst casings
- Italian sausage casings
- Fresh pork sausage
- Smoked sausage
Why choose preflushed hog casings:
- Ready-to-use preparation saves time
- Consistent diameter for even links
- Strong natural casing for traditional bite and snap
- Reliable performance for both hand and machine stuffing
Preparation & Storage:
Keep refrigerated. Rinse thoroughly and soak in warm water before use.
Tubed Hog Casings
Designed for faster production and reduced handling time.
Ideal for:
- Bratwurst
- Italian sausage
- High-volume sausage production
Why choose tubed casings:
- Pre-loaded for faster stuffing
- Reduces prep and handling time
- Consistent flow for commercial production
- Helps improve efficiency in busy kitchens or butcher shops
Natural Sheep Casings
20/22 mm Sheep Casings (Preflushed)
Best for small-diameter sausages requiring uniform shape and smooth stuffing.
Ideal for:
- Breakfast sausage
- Snack sticks
- Small link sausage
Why choose sheep casings:
- Smaller diameter for uniform links
- Smooth stuffing performance
- Preflushed for easier preparation
- Natural casing texture with consistent results
Preparation & Storage:
Keep refrigerated. Rinse and soak before use.
24/26 mm Sheep Casings (Preflushed & Tubed)
A versatile size used for fine-texture sausages like hot dogs and smoked products.
Ideal for:
- Hot dogs
- Fine smoked sausage
- Emulsified sausage products
Why choose this size:
- Clean, professional appearance
- Strong enough for fine emulsions
- Uniform sizing for consistent product quality
- Tubed option improves production speed
Fibrous Casings (2.5” x 20”)
Best for large-diameter smoked and cooked sausage products that require strength and shape retention.
Ideal for:
- Summer sausage
- Bologna
- Venison sausage
- Large smoked sausage logs
Why choose fibrous casings:
- Strong structure holds shape during smoking and cooking
- Produces uniform, professional-looking sausage logs
- Ideal for slicing applications
- Excellent for high-yield production and smokehouse use
Storage:
Store in a cool, dry place away from moisture.
Quick Selection Guide
- Traditional sausage with snap: 32/35 mm hog casings
- Small breakfast or snack sticks: 20/22 mm sheep casings
- Hot dogs and fine sausages: 24/26 mm sheep casings
- Large smoked sausages: fibrous casings
FAQ
What are natural sausage casings made from?
Natural casings are made from cleaned animal intestines (hog or sheep), giving sausage its traditional bite, snap, and texture.
What size casings are best for bratwurst?
32/35 mm hog casings are the standard choice for bratwurst and Italian sausage.
What casings are used for hot dogs?
24/26 mm sheep casings are typically used for hot dogs and fine emulsified sausages.
What are fibrous casings used for?
Fibrous casings are used for larger smoked sausages like summer sausage and bologna where shape retention and slicing are important.
Use with:
Grinder plates (for sausage texture)
Sausage stuffers
Knives (boning + butcher knives)
Band saw blades (for meat breakdown)
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