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Casings are the hidden super-hero of every sausage.

Our goal is to make the best sausage casings in the world for butchers and craft sausage makers who care about where their food comes from.

Our Beliefs

Sausage making made simple.

Whether you’re new to the craft or an experienced hand, it’s always good to keep up with a few tips and tricks when it comes to sausage making so we’ve given Luke (the owner of The New Zealand Casings Co) a bit of a spruce up and set him loose in front of the camera to do what he loves to do best – making great tasting sausages using our 100% natural sausage casings. Make sure you listen right to the end to hear his number 1 tip.

For sausages with sizzle

Our edible sausage casings come from one of the purest places on the planet – New Zealand. All our hog comes from New Zealand pigs and our sheep casings are sourced from New Zealand farms, where the animals are grass fed and free to roam.

We make all our sheep casings in New Zealand following traditional techniques, adding only water and salt. We follow externally audited quality protocols to ensure we produce consistently high-quality products that will make your sausages sizzle.

Natural sausage casings have an amazing 'semipermeable' wall which breathes, meaning none of your special sausage juices escape but all of the beautiful BBQ/cooking flavors are absorbed. That means your sausages will have super flavor and juiciness, great sizzle, a fantastic ‘pop’ and the trademark “smile” that you can only get from a natural sausage.

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