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Sausage Casings Guide

What Size Sausage Casing Should I Use?

Choosing the correct casing size affects texture, bite, and product appearance:

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

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.

Do I need to soak sausage casings before using them?
Yes. Natural hog and sheep casings should be rinsed and soaked in warm water before stuffing to improve flexibility and stuffing performance.

What is the difference between hog casings and sheep casings?
Hog casings are larger and commonly used for bratwurst and Italian sausage, while sheep casings are smaller and ideal for breakfast sausage, hot dogs, and snack sticks.

Are tubed casings better for commercial sausage production?
Tubed casings help speed up production because they are pre-loaded onto tubes, reducing preparation time and making stuffing more efficient.

Can fibrous casings be eaten?
No. Fibrous casings are non-edible and are typically removed before slicing or serving products like summer sausage or bologna.



Can be used with: 

Grinder plates (for sausage texture)

Sausage stuffers

Knives (boning + butcher knives)

Band saw blades (for meat breakdown)

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