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Sheep Casings
Hog Casing Hank
(Item # 632-384)
Approximately 200' of 30-32mm (1 1/8") hog casing. .
Packed in salt brine for preservation. Must be rinsed.
Packs about 80 - 100 lbs. of sausage meat. popular of all the sausage casings.
Regular price is $39.99
Hog Casing Home Pack
(Item #632-066)
This 50' home pack is good for about 20 lbs. of meat. Hog casings are the most popular casing for sausage in the world. These natural casings enclose the meat in a fine membrane that is hardly noticable when you eat the sausage. This economical pack has various diameters since it is made of ends of sausage casing left when packaging the hanks below (Item #632-064).
Hog Casing Hank
(Item # 632-064)
Approximately 200' of 32-35mm (1 1/4") hog casing. This one is longer length than above (Item #632066) and more convenient.
Packed in salt brine for preservation. Must be rinsed.
Packs about 80 - 100 lbs. of sausage meat. Most popular of all the sausage casings.
Hog Casing Hank
(Item #632-067)Approximately 200' of 35-38mm (1 1/2") hog casing. This one is longer lengths than above (Item #632064) and more convenient.
Packed in
salt brine for preservation. Must be rinsed.
Packs about 80 - 100 lbs. of sausage
meat. Great casing for a little larger diameter sausage yet not as large as summer sausage.
| Price: |
US$39.99
Sheep Casing Home Pack
(Item #632-350)
18-24 mm (5/8") sheep casing. These sausage casings dry very quickly and are used to make dry sausage or snack sticks.
Packs 10-15 Pounds of
meat.Great for making Breakfast sausage.
| Price: |
US$19.99
Sheep Casing Hank
(Item #632-065)
Approximately 300' of natural
sheep casing in 20 - 22mm (3/4") size. More tender than collagen casings and
requires more care.
Most acceptable for breakfast sausage and snack sticks.
Packed in salt brine for preservation so must be
rinsed.
Packages about 40-50 pounds of sausage meat.
| Price: |
US$49.99
Collagen Casing for Smoked Sausage
(Item #632-055)
Approximately 50' x 32mm (1 1/4") of collagen casing. Collagen casing is completely edible and very elastic.
Packs about 22 lbs. of meat.
Collagen Casing 32mm for std. sausage
(Item #632-422)
Approximately 33' x 32mm (1 1/4") of collagen casing.
Packs about 20 lbs. of meat.
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Caddy of 32mm Collagen Casing for Regular Sausage
(Item #632-054)
Approximately 30' x 32mm (1 1/4") of collagen casing.
Packs about 320 lbs. of meat.
Fibrous Casing for Ring Bologna - 5 Pack
(Item #632-270)
Approximately 18' x 43mm (1 2/3") authentic curved casing to replace beef rounds. Soak in warm water before stuffing.
Includes clips for sealing and hanging string.
Packs about 1.5 lbs. of sausage each.
 Collagen Casing-For Dry Snack Sausage
(Item # 632-058)
Approximately 100' x 18mm (5/8") of mahogany colored collagen casing. Collagen casing can be difficult to stuff but, it is worth the effort for snack stick sausage.
Packs about 14 pounds of meat.
Collagen Casing for Smoked Sausage
(Item #632-421)
Approximately 50' x 32mm (1 1/4") mohogany colored collagen casing.
Packages about 22 pounds of meat.
| Price: |
US$17.99
Collagen Casing-For Small Smoked Sausage
(Item # 632-091)
Approximately 65' x 23mm (3/4") of collagen casing. Good for breakfast sausage or for snack sausages smoked on a rack not tied and hung.
Packs about 13 lbs of meat.
Collagen Casing
(Item # 632-062)
23mm x 50 - Casing for processed or smoked sausage. Can be tied & hung. Holds about 10 lbs of meat.
Collagen Casing Caddy for Processed/Smoked Sausage
(Item #643-349)
Approximately 50' x 23mm of collagen casing which can be tied and hung.
Contains 54 sticks.
Skinless Casing for Wieners/Franks
(Item #632-229)
Sleeves are aproximately 95' x 24mm (1"). The plastic overlay must be removed after processing.
Fibrous Casing for Pepperoni Sized Sausage - 5 Pack
(Item #632-209)
Fibrous 1.75 x 30 casing makes sausage
approximately 1.75 x 27. Makes a good Pepperoni or Summer Sausage.
Includes clips for sealing and hanging string.
Packs about 2 lbs. of sausage each.
Fibrous Casing - 25 Pack
(Item #632-508)
Fibrous 1.75" x 30" clear casing makes sausage approximately 1.75" x 27". Makes a good Pepperoni or Summer Sausage.
Includes clips for sealing and hanging string.
Packs about 2 lbs. of sausage each.
Packs about 1.8 lbs each.
Fibrous Casing - 25 Pack
(Item #632-340)
Approximately 2" x 18" clear sausage casing.
Packs 1.8 lbs. of meat each.
| Price: |
US$19.99
Fibrous Casing - 5 Pack
(Item #632-505)
Approximately 2.5" x 20" clear sausage casing.
Packs 2.25 lbs. of meat each.
 Hog Rings
(Item #600-491)
Get these hog rings for your sausage-making needs.
500 count per box.
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Sheep casing, sausage sheep casing, or sausage sheep skin is the outer layer material that encloses the filling of the sausage. "Meat processors use casings to give sausages their shape. Most sausages are cylindrical, but can come in other forms." There are natural and artificial casings. Sheep casing is one of several different natural casings.
It is often assumed that sausages were invented by the Sumerians in the region that is Iraq today, around 4000 BC. However there are references to a cooked meat product stuffed in a goat stomach, like what we now commonly call sausage described as a recipe in the world's oldest cookbook 3,750 years ago.
The Chinese sausage làcháng, which consists of goat and lamb meat, was first mentioned in 589 BC. The Greek poet Homer mentioned a kind of blood sausage in his Odyssey (book 20, poem 25); Epicharmus (ca. 550 BC - ca. 460 BC) wrote a comedy entitled The Sausage. Numerous books report that sausages were already popular among the ancient Greeks and Romans. (Wikipedia)
The American Sience Association notes that there are there are three main types of casings: "natural, artificial (Cellulose), and reconstituted collagen (Fibrous)" Heinsohn's carries all three and has natural sheep casings and hog casings.
Uses of Natural Sausage Casings (like sheep casings) are used as the outer casing in the production of, and dried fermented sausages.
Natural Sheep Casing Uses
Sausages
Pepperoni
Italian Sausage
Bratwurst
Frankfurters
Breakfast Sausages
Links Wieners
Snack Sticks
Natural Sheep Casing Features
Natural Sausage Casings are typically made from sections of an animal's digestive system including the small intestine, large intestine or stomach. Casings can also be made from the bladder, caecum, or esophagus. Our sheep casings are made from stomach intestines. These casings are naturally edible, and have a tender texture.
Sheep Casings for Sale
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Twine Cotton
Ring Knife
Clip Pliers with Spring Handles
Clip Pliers
Hog Ring Pliers