Seriously, if you have to buy these in this form because you're not making 20lbs of sausage in a session, these are the good quality ones to buy.
If you *are* making 20lbs, buy pre-tubed by the hank (~100lbs of sausage) (LEM sells 'em, and they're fine quality), they come wet-brined in a roll of 5 pre-tubed casings.
If you are making smaller quantities, buy these from LEM - they're consistent diameter, production-length, free of holes, quick to reconstitute, have good, consistent bite that's not too tough if served in a bun, color quickly and evenly in the smoke, stuff cleanly and smoothly, and link nicely.
Very much recommended for beginners through seasoned pros who are making small batches.
LEM Products Natural Hog Casings, 32-35mm, Edible Sausage Casings, Stuffs Approximately 30 Pounds, Great for Sausage Links, F
4.5
| 4,251 ratingsPrice: 12.99
Last update: 12-31-2024
About this item
Exceptional Culinary Experience: Our natural* sausage casings are designed for chefs and passionate hunters, delivering that distinctive "pop" when you bite into a sausage. They also ensure the sausages remain juicier and tender.
Quality and Resilience: Made from hog intestine, these edible casings are robust enough for various types of sausages: smoked sausages, brats, franks, or metts. They maintain their integrity during cooking, whether broiling, grilling, or frying.
Preparation and Storage: Gently rinse and flush casings in cold water to remove brine and salt, then soak in cold water for 2-8 hours until soft and pliable. Refrigerate to maintain their quality and should not be frozen for optimal results.
Versatile Applications: Ideal for a wide array of sausages, our natural* casings bring a professional-grade performance at an affordable price—whether you’re creating delectable breakfast links or preparing for a BBQ feast.
Universal Compatibility: These high-quality natural* casings are expertly prepared to work flawlessly with any sausage stuffing equipment, making them the ideal choice for all your sausage-making needs.
Quality and Resilience: Made from hog intestine, these edible casings are robust enough for various types of sausages: smoked sausages, brats, franks, or metts. They maintain their integrity during cooking, whether broiling, grilling, or frying.
Preparation and Storage: Gently rinse and flush casings in cold water to remove brine and salt, then soak in cold water for 2-8 hours until soft and pliable. Refrigerate to maintain their quality and should not be frozen for optimal results.
Versatile Applications: Ideal for a wide array of sausages, our natural* casings bring a professional-grade performance at an affordable price—whether you’re creating delectable breakfast links or preparing for a BBQ feast.
Universal Compatibility: These high-quality natural* casings are expertly prepared to work flawlessly with any sausage stuffing equipment, making them the ideal choice for all your sausage-making needs.