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'Big Brat Boy' - Natural Hog Casings 90m

HOG CASINGS MAKE BIG, FAT & PLUMP SAUSAGES.

Casings are the hidden superhero of your sausage. Your sausage casing is what keeps all your carefully chosen ingredients, flavours and juices in and it also dictates the texture and eating experience of your final sausage.

Natural hog casings have an amazing ‘semipermeable’ wall which breathes, meaning your beautiful BBQ/cooking/smoking flavors can permeate the casing and infuse your sausage meat.

The end result is a sausage with better flavor and juiciness, great sizzle and the much prized sausage “pop” that you can only get from a sausage made with a natural casing.

- PRODUCT FORMAT: 90m total. 6 x 15m lengths of natural, edible hog casings.

- PRE-TUBED: Our casings are pre-threaded onto soft tubes for easy transfer to your sausage maker nozzle and no annoying knots or tangles (please do not remove from tubes). 

- PRODUCT SIZE: A Grade Uniform 32/35mm. Your sausage will be 32-35mm diameter once casing filled/stuffed. Slightly smaller than a standard milk bottle top. For details on how casing sizing works follow this link.

- SAUSAGE CALCULATOR: As a guide, with this 90m product you can make a total of approximately 49kg of sausages or approx 610 x 80g sausages. Check out our sausage making calculator here.

- NO 'SHORTS': We are proud to have a no 'shorts' guarantee. 'Shorts' are the short casing off-cuts that may only be 1m long that some manufacturers cheekily package up and sell off to home sausage makers.

- BEST BEFORE: Your product will have a minimum best before life of 6 months. It will last this full time, even if opened, as long as our usage and storage instructions are followed.

Types of sausages

History and tradition usually guides which sausage casings are used for each type of  sausage, and therefore the size of the sausage. However, there really is no technical reason that sausages have to be certain sizes, and therefore use certain casings. 

Our advice is, don’t get too caught up on the size of your sausage. Our natural hog casings make fat, chunky sausages and are traditionally used for Italian sausages, pork sausages, bratwurst, Kielbasa, Polish sausage, Boudin, Chorizo, chicken, venison, lamb or beef sausages.

Looking for a slim, tender & juicy sausage? Try our natural sheep casings.

Usage & storage instructions:


- USAGE INSTRUCTIONS:

PLEASE DO NOT REMOVE CASINGS FROM TUBES.
1) Rinse casings thoroughly on tubes under cold tap.
2) Soak casings on tubes in warm water for minimum of 45mins or in cold water overnight.
3) Transfer from tube to sausage stuffing horn. Please use a 20mm/0.8" nozzle on your sausage stuffer.


- STORAGE INSTRUCTIONS: Please store in refrigerator. Once opened generously resalt any left over casings. Wrap in clingfilm and store airtight in our resealable pouch provided or in a container up to the best before date.


- SHELF LIFE: Our product has a 12 month shelf life from date of manufacturer. It will last it's full shelf life, even if product is opened as long  as storage instructions are followed.

See our full usage & storage instructions here.

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