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.
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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.
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