Casings (sausage skins)
The Natural casings we sell are from Pig, Sheep or Cow.
Sheep casings
The smallest size we sell is sheep which are suitable for chipolata, and most other type of smaller bore sausage. They are slightly harder to use than pig casings due to them being a little more fiddly to put on a nozzle and also more delicate. Once you have got the hang of sheep casings they are well worth the effort.
We sell these in 50 yard or 100 yard lengths.
Each yard of casing makes approximately 2 pounds of sausage
Hog casings
We always recommend hog casings to start with as they are easier to work with than the more delicate sheep casings and produce a good thick sausage.
These are the most popular casings . We sell these in 25, 50 or 100 yard lengths. Each yard of casing makes approximately 1 pound of sausage.
Ox runners (Bovine)
These are large casings from beef cattle, they are suitable for large salamis, and as they have a natural curve they are very suitable for black pudding and any other larger bore cooked meats. They are very sturdy and have been used for centuries. They are approximately 20 yards long and can be cut to length as required.
Available in full or halved.
Ox Middles (Bovine)
Also known as haggis bungs, these are used as an alternative to sheep's stomachs and make a large round product, ideally suited to haggis, mortadella.
These are just over a yard in length.
FYI
All our casings have a distinct smell! This is not a sign that they are off but part of the casing manufacture process. The smell will go away once the sausage is made and cooked.
All our natural casings are supplied in a moist salt solution. Use what you need from the package and any unused can be stored for months in the fridge. Once casings have been soaked they must be used immediately or discarded, it is not advisable to use them more than 2 hours after soaking.
All our natural casings are approved by the Soil Association for use in organic sausages.
