Sheep Casing

Sheep casings are the thinnest, most delicate variety of casings. They have a lovely, translucent appearance and a delicate texture that gives Frankfurters their “snap” or “bite”. No artificial casing has ever successfully replicated sheep casings’ unique qualities. They are the secret of slim sausages with a snappy bite.

Casing choice is of course a matter of personal preference, but in case of uncertainty, here is our subjective guide to choosing the right casing.

Caliber

Calibers ranges from 13 mm to 30/+ mm.

• 13-15，for Cantonese-style sausages.
• 16-18, for Jerky Sticks, Slim Jims, Beer Sticks, Cocktail Sausages, Tapas-Sized Blood Sausages, Guarra…
• 18-20, for Breakfast Sausage, Jerky Sticks, Beer Sticks…
• 20-22, for Frankfurter, Cabanossi, Godiveau, Merguez, Chipolata, Longaniza, Arabiki…
• 22-24, for Frankfurter, Merguez, Chipolata, Venison Sausage, Cabanossi, Saucisse de Strasbourg, Longaniza, Chistorra, Makanek…
• 24-26, for Frankfurter, Cabanossi, Venison Sausage, Makanek, Boudin Marseillais…
• 26-28, for Frankfurter, Landjaeger, Potatis Korv, Bockwurst, Saucisse de Strasbourg, Boudin Marseillais, Butifarròn…
• 28-30, for Landjaeger, Potatis Korv, Bockwurst, Butifarròn…

Quality

• A: the highest quality, ideal for very fine emulsion sausages, such as pork Frankfurters;
• B: for coarse emulsion sausages, such as Merguez;

Packaging

• Salted bundle: The most common finished form of casings, which preserves their elasticity and tensile strength very well.
• Dry-salted: the easiest storage option, but it requires a longer rinsing/soaking time.

• Tubed: for fast and easy placement on the stuffing horn. Easy fill and ready to use. On proline tubes or proline pipes. Only casings with a diameter lager than 20mm can be tubed. Each finished piece of casing is sheared into a plastic tube (flexible or rigid pipe). This allows the sausage maker to transfer the casing to the stuffing horn easier and faster. reducing change over time and worker strain. This eliminates the possibility of tangling while soaking and improves efficiency on the stuffing lines. When combined with long strand length, productivity and stuffing speed is further enhanced.
• Netpack: the most convenient storage option, it requires a shorter rinsing/soaking time. Strands are loosely tied together in a hank (90 meters or longer) and packed to a net (unless otherwise requested). Nets are then packed in salt or brine for storage and shipping. Nets are a cost-effective method for customers who prefer the tried and true method of hand feeding casings onto the stuffing horn.