Sausage Casings, Natural Sheep

LEM's edible Natural Casings make juicier, tender sausage. They provide a distinctive "pop" when you bite into sausage stuffed in natural casings. These casings should be rinsed in warm water several times, then soaked in water for one hour until soft and pliable. Always refrigerate your natural casings after the bag has been opened. For proper storage, cover casings with salt, place them in an airtight container, and refrigerate them. Properly salted and refrigerated casings should last a year.

The 6 oz. pack of Natural Hog Casings, the 5 oz. pack of Natural Sheep Casings, as well as the 8 oz. pack of Natural Sheep Casings, contain what the industry calls "shorts". These vary in length and diameter. The quality of the casings are identical to the hanks, they are just shorter pieces. One pack will stuff approximately 15 - 30 lbs, which makes them ideal for the home sausage maker or hobbyist.

Approximate Stuffed Weight:

• Hog Casings 6 oz. (32 - 35mm): 30 lbs.
• Hog Casings Hank (32 - 35mm): 100 - 125 lbs.
• Sheep Casings 5 oz. (19 - 21mm): 15 lbs.
• Sheep Casings 8 oz. (24 - 26mm): 20 lbs.
• Sheep Casings Hank (19 - 21mm): 45 - 50 lbs.
• Beef Rounds (40 - 42mm): 75 - 85 lbs.

Pre-Tubed Casings come in salted brine and on a "straw". The casings will need to be soaked for at least 30 minutes and flushed. To use after cleaning: simply put the tube/straw over the stuffing tube and hold the casing back and pull out the straw. No more trying to find the end! No more knots! No more feeding the casing on the tube! No more tearing the casing when feeding on the tube! Properly salted and refrigerated, casings should last a year. Edible.