Size:	1 hank/coil (enough for approx.100lbs of sausage)
Features:	Pork & Lamb Casings Available, Fresh (Brined)

Harvested from lamb or pork intestines, natural sausage casings are the traditional edible wrapper for sausage links. Both smaller lamb casings (suitable for breakfast links and other similarly sized sausages) and larger pork casings (used for most sausages and frankfurters) are available.

Storage: Store natural sausage casings in their brine in your refrigerator until you're ready to use them.

Self Life: Up to 45 days in brine, up to two days de-brined.

Wash all casings thoroughly prior to use. Then put the casings in a covered container of warm water, and move that container to the refrigerator. Let pork casings soak overnight, lamb casings only need to soak for a half hour or so.

Season and grind any of our specialty trim meats to make loose sausage. Garlic, herbs, dried chiles, whole spices, and liquors can be used to flavor homemade sausages. Once the filling is finished, use a sausage stuffing machine (a piping bag can be used in a pinch) to fill these casings in order to make links.

Home Sausage Making Tutorial
Sausage Recipes

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