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LEM Natural Edible Casings
Natural casings from LEM are made from hog and sheep. Natural casings make juicy, tender sausage, and really "pop" when you bite into them! Natural casings should be rinsed in warm water several times, then soaked in water for an hour until soft and pliable, before using. Casings are shipped in a salt brine. LEM natural casings are vailable in hanks and shorts.
"Hank" means a bundle of sausage casings. LEM hanks vary in length and diameter. Several hanks come in each package. See the table below for approximate stuffed weight capacities for packages of hank casings.
Shorts are shorter than hanks and they vary in length and diameter. Several shorts come in each package. The quality of shorts is identical to hanks, and the smaller capacity of shorts works nicely for home sausage makers. See the table below for approximate stuffed weight capacities for packages of shorts.
Hog casings measure 32mm to 35mm (1" to 1-1/4") in diameter. Sheep casings measure 19mm to 21mm (3/4" to 13/16") in diameter. Hog casings are recommended for smoked sausage, brats, franks and metts. Sheep casings work well for snack sticks and breakfast sausage links.
All of LEM's edible natural casings can be prepared by broiling, grilling or frying. The sheep casings can also be boiled. To store after opening, cover casings with salt, place in an airtight container and refrigerate. Properly salted and refrigerated, casings should last a year. Unopened, natural casings should last about two years.
See the table below for approximate stuffed weight capacities.
For more details please see the specs tab, above.
The countries of manufacture for the casings on this page are New Zealand and the United States.
Note: Natural casings can't be shipped to Canada.
Specs
Shipping
Natural casings can't be shipped to Canada.
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3 reviews
I bought the Sheep Shorts (for thin sausages) and Hog Hanks (for fatter sausages). I found the Sheep casings difficult and time consuming to thread onto the stuffer. The casing often broke whilst and after stuffing, and also when frying up the sausages. However I found the Hog Hanks easy to thread onto the stuffer, filled easily and had quite a bit of 'stretch' in them. The sausages have frozen well and cook up without bursting. I highly recommend the Hog Hank casing.
I am a new sausage maker, and these were the first casings that I have used. When I opened the package, a bundle of casings was threaded through a plastic ring and loosely tied in an overhand knot. Handling this package was something I had never done. I discovered that immersing the entire bundle in water loosened the casings up and they flowed like hair does underwater. I untied the knot but left the bundle threaded through the plastic loop. I selected one casing and pulled it gently out. The tail of the casing most distant from the loop had a tendency to ball up with other strands, but I found that immersing the bundle and gently massaging the strands let the selected casing come loose and I was able to quickly pull it out. I carefully retied the overhand knot as I had found it and have stored it in kosher salt in the fridge. I made sausage with these and there was a great snap. They were easy and strong to fill with my stuffer. All in all, a win. I would say, that any newcomer should feel calm and comfortable with these. Maybe being a yarn lover over the years helped me be nonchalant about a bundle of casings, which are just another type of string!
I haven't used this product yet, so can't rate it.