Clearance: TSM 15 lb. Stuffer

LEM fibrous casings are non-edible and string tied at one end. LEM fibrous casings are great for making summer sausage, salami, bologna and other cured sausages. Soak casings in warm water for 30 minutes prior to stuffing. LEM fibrous casings are made of plant cellulose.

Each casing is unprinted, except for the Mahogany Printed version, which is available in the 2.5 x 20 inch size. This option has "Venison Sausage—Not for Sale" printed on the casing.

The 4.5 x 6.25 inch casings are intended for large sausages, such as summer sausage, salami, jumbo bologna, trail bologna, etc.

See the table below for sizes and approximate capacities.

For more details please see the specs tab, above.

There's no functional difference between the casing colors.

The countries of manufacture for the casings on this page are Germany and the United States.

LEM non-edible collagen casings are the perfect find for a home sausage maker. Collagen middle casings shrink with your meat, so you'll have a smooth result. Soak collagen casings for 3-5 minutes in salt water prior to stuffing. Cooking temperature shouldn't exceed 180° F. Middles casings are made of beef protein. Casings are string tied at one end.

The 2-1/2 x 20 inch size is available with "Venison Sausage—Not For Sale" printed on the bag. Each of the other sizes are available in clear or mahogany. There's no functional difference between the casing colors.

See the table below for sizes and approximate capacities.

For more details please see the specs tab, above.

Do you want to make summer sausage, bologna or salami in just two hours? With LEM high barrier casings, you can! These casings are user friendly and great for beginner sausage makers. High barrier casings are made of five layers of a nylon/poly blend. Casing must be soaked for 30-60 minutes in cold water prior to use. High barrier casings are airtight, so you use less water in your mix than with other casings and the casing becomes your final packaging. No vacuum sealing or freezer wrap is needed. Directions are included with the casings. Can be hung in a smoker, cooked in the oven, or cooked in water. High barrier casings are non-edible.

To cook in casings, bring large pot of water to a boil. Once it bubbles, turn heat down slightly. It's best to have the water temperature at 170-180° F. Place casings in cold water and soak for 30 minutes. Grind sausage and mix with seasoning, cure and about half as much water as typically recommended. Stuff sausage very tightly in high barrier casing. Twist and clip or tie off. Check that the water temperature is between 165-180° F. Place sausage in water to cook, cooking only ten pounds at a time. Sausage must reach an internal temperature of 165° F. When sausage is done, remove from hot water and drop into ice water for 20 minutes to keep casing from wrinkling. Sausage is ready to eat! Refrigerate or freeze sausage in casing—no additional packaging is needed!

For more details please see the specs tab, above.

Pack quantities of 10 and 25 are available.

The LEM edible collagen casings are ideal for making hot dogs, brats, breakfast sausage, and so much more! These beef protein casings are ready to go with no preparation necessary. LEM edible collagen casings can be used for making fresh or smoked sausages. Available in a "smoke" version that's suitable for hanging in a smoker. The smoke version casings have no smoke flavor.

See the table below for available sizes, approximate stuffed weight capacities, and recommended uses.

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.

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.