These all natural lamb or sheep intestine casings are made to meet Australian food standards.

This pack will fill approx 60kgs of “thin” sausage (24 to 26mm).

Hog casings make the best eating and cooking sausage, these skins will expand and contract during cooking which almost eliminates the chance of bursting.

It is always best to cook a snag on a lower, slower temperature to avoid the potential of bursting.

These natural Lamb Casings are suitable for a classic BBQ sausage size and come packed in salt. Once opened you simply need to keep them refrigerated in the food grade zip lock pouch they come in and keep them salted and moist. Storing them this way will ensure that they remain good quality for a very long time.

USAGE: Simply pull out the quantity that you feel you might need and soak them in water for several hours to rinse off the salt and rehydrate the casings. Run water through them, using the end of your tap. If you have some remaining when you have finished making sausages just re-salt them and put them back in the bag in the fridge.