With over 40 years combined experience in cleaning and selecting natural sausage casings from within Australia and New Zealand, we pride ourselves on providing well-priced, quality products. From hog casings, chitterling or bladders to sheep casings or beef bungs, we have something for every sausage creation. All our sausage casings are free from chemicals, additives or colouring so you can be confident they are ‘au-naturel’.
Hog Casings
Less delicate than their sheep sibling, hog casings are easier to use, making them more popular. Great for sausage-stuffing newbies. Their transparent patina allows clear visibility of ingredients, and they yield a thicker sausage than sheep. Soak for at least two hours prior to using, better still overnight.
Hog casings are less delicate than their sheep sibling, making them easier to use and more popular.
Great for sausage-stuffing newbies.
Their transparent patina allows clear visibility of ingredients, and they yield a thicker sausage than sheep.
Soak for at least two hours prior to using, better still overnight.
Small threads or whiskers appear when intestines are knife cut at the slaughterhouse. These disappear during the cooking process.
Sheep Casings
The smallest members of the sausage-casing world, sheep casings’ gossamer-thin skins lend sausages their uniquely delicate ‘snap’ or bite. Sheep casings have a completely translucent appearance that no man-made casing has ever successfully replicated. They range from 18 to 30 millimeters in diameter. Special care must be taken when handling sheep casings as they are most susceptible to tears. Soak for at least 45 minutes before rinsing.
Sheep casings are the smallest members of the sausage-casing world.
Their gossamer-thin skins lend sausages their uniquely delicate ‘snap’ or bite.
Sheep casings have a completely translucent appearance that no man-made casing has ever successfully replicated.
Special care must be taken when handling sheep casings as they are most susceptible to tears.
Soak for at least 45 minutes before rinsing.
