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View compareThe Sausage Maker Natural Sheep Casings 18-20mm for Sausage Making
The Sausage Maker Natural Sheep Casings 18-20mm for Sausage Making
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Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Product Description
Natural sheep casings are an essential ingredient for sausage making, providing durability and elasticity while allowing smoke to penetrate for enhanced flavor. Ideal for both home cooks and professional sausage makers, these casings help create sausages with a satisfying “snap” when bitten.
Our sheep casings are sourced from New Zealand and Australia, ensuring premium quality. They are cleaned, flushed, and salted to maintain freshness and unique characteristics. These casings are not offered as whole hanks; instead, they are available in manageable lengths called “shorts,” with a minimum length of 1 yard, making them perfect for home sausage production. With approximately 60 yards of casing available, users can select the diameter that best suits their recipes.
Key Features:- Diameter: 18-20 mm, suitable for sausages approximately 5/8 to 3/4 when stuffed.
- Stuffing capacity of approximately 35 lbs, ideal for various recipes like snack sticks and breakfast sausage.
- Natural, edible casing that provides a classic sausage “snap” and is fully digestible, requiring no peeling after cooking.
- Approximately 60 yards of casing in several pieces (minimum 3-foot sections) for easier handling and reduced waste.
- Packed in purified salt for an indefinite shelf life when refrigerated.
- Easily twistable into links, ensuring versatility in sausage making.
- Long-lasting quality with proper storage; recommended to keep refrigerated and avoid freezing.
This product is ideal for both novice and experienced sausage makers looking to create high-quality sausages at home. The natural sheep casings provide the perfect combination of durability and flavor enhancement, making them a great choice for a variety of sausage recipes. Enjoy the benefits of easier handling and well-designed with our premium sheep casings.
Frequently Asked Questions
- Q: What are natural sheep casings used for? A: Natural sheep casings are primarily used for making a variety of sausages, including snack sticks, breakfast links, cocktail franks, and pepperettes. Their smaller diameter makes them ideal for recipes that require more delicate sausage products.
- Q: How do I prepare natural sheep casings before use? A: Before using natural sheep casings, you should soak them in water to make them tender and pliable. This soaking process helps in loading the casings onto stuffing tubes more easily.
- Q: What is the diameter of the natural sheep casings? A: The natural sheep casings from The Sausage Maker have a diameter of eighteen to twenty millimeters, which translates to approximately five-eighths to three-quarters of an inch when stuffed.
- Q: How much sausage can I stuff using these casings? A: These natural sheep casings have a stuffing capacity of approximately thirty-five pounds of sausage, making them suitable for larger batches of sausage production.
- Q: Where are the sheep casings sourced from? A: The natural sheep casings are sourced from New Zealand and Australia, ensuring high quality and reliability for home sausage makers.
- Q: What is the shelf life of natural sheep casings? A: When stored properly in the refrigerator, natural sheep casings have an indefinite shelf life. However, they should not be frozen, as this can weaken them and lead to tearing during cooking.
- Q: Can I use these casings for making hot dogs? A: Yes, larger diameter natural sheep casings can be used for making hot dogs and similar sausages, in addition to smaller diameter recipes.
- Q: Are these casings easy to work with for beginners? A: Yes, these natural sheep casings are designed to be versatile and user-friendly, making them suitable for both novice and experienced sausage makers. They easily twist into links and do not require peeling after cooking.
- Q: What should I do if the casings develop an odor? A: If the salted casings develop an odor while un-refrigerated, simply place them back in the fridge. The odor should subside as long as the casings are not spoiled.
- Q: How are the natural sheep casings cleaned and processed? A: The natural sheep casings undergo a strict cleaning process, which includes de-whiskering and flushing, to ensure they are free from impurities. They are never bleached, preserving their natural quality.