<![CDATA[Natural Sausage Casings]]>Natural Casings size for most sausage

]]>https://waltonsdev.nodebb.com/topic/3889/natural-sausage-casingsRSS for NodeFri, 11 Sep 2026 13:33:33 GMTWed, 19 May 2021 06:21:44 GMT60<![CDATA[Reply to Natural Sausage Casings on Wed, 02 Jun 2021 02:19:07 GMT]]>Mathew, I use 20-22 sheep casing for breakfast sausage, 30-32 for brats and Italian sausage and 32-35 for Kielbasa. Hope this helps

]]>https://waltonsdev.nodebb.com/post/39144https://waltonsdev.nodebb.com/post/39144Wed, 02 Jun 2021 02:19:07 GMT<![CDATA[Reply to Natural Sausage Casings on Fri, 21 May 2021 16:13:59 GMT]]>Most common casings for me are the hog 30-32 and sheep casings. I have gone larger and smaller in both depending on types of product. Then there are bladders and bungs…

]]>https://waltonsdev.nodebb.com/post/38129https://waltonsdev.nodebb.com/post/38129Fri, 21 May 2021 16:13:59 GMT<![CDATA[Reply to Natural Sausage Casings on Fri, 21 May 2021 12:20:21 GMT]]>I like the 30-32mm size. I use it all the time. I almost never use a casing for breakfast sausage, just patty it up.

]]>https://waltonsdev.nodebb.com/post/38101https://waltonsdev.nodebb.com/post/38101Fri, 21 May 2021 12:20:21 GMT<![CDATA[Reply to Natural Sausage Casings on Wed, 19 May 2021 19:27:36 GMT]]>What is “30-32mm hog casings,” Alex.

I kid. I kid. However, those probably are the most versatile. If you want something more traditional for kielbasa or something similar, then you might want larger hog casings. If you want frankfurters or something along those lines, then you probably want sheep casings.

No matter what, I highly recommend the tubed casings. They make life much, much easier (and word is that they are a better pick of the casings as well–more uniform and less holes).

]]>https://waltonsdev.nodebb.com/post/38027https://waltonsdev.nodebb.com/post/38027Wed, 19 May 2021 19:27:36 GMT<![CDATA[Reply to Natural Sausage Casings on Wed, 19 May 2021 12:13:42 GMT]]>Matthew Hoffman said in Natural Sausage Casings:

Natural Casings size for most sausage

Is this a question?
What kind of sausage do you want to make? That will drive the choice of which natural casing to use.

Brats? Hog casings. Hot dogs? Sheep casings. Ring sausages? Beef middles.

]]>https://waltonsdev.nodebb.com/post/38013https://waltonsdev.nodebb.com/post/38013Wed, 19 May 2021 12:13:42 GMT