Natural Casings
*Actual product may vary slightly from picture.

Natural Casings

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These make a distinctive "pop" when you bite into sausage!
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Casings for Any Type of Sausage - The Choice Is Yours!
  • Natural Hog Casing - 1 Hank (32 - 35mm)
    SKU: 140
  • $37.99
  • Natural Hog Casing - 8 oz. Bag (32 - 35mm)
    SKU: 141
  • $9.49
  • Natural Sheep Casing - 1 Hank (19 - 21mm)
    SKU: 242
  • $44.99
  • Natural Sheep Casing - 5 oz. Bag (19 - 21mm)
    SKU: 243
  • $12.99
  • Natural Beef Rounds (40 - 42mm)
    SKU: 359
  • $34.99
LEM's Natural Casings make juicier, tender sausage. They provide a distinctive "pop" when you bite into sausage stuffed in natural casings. These casings should be rinsed in warm water several times, then soaked in water for one hour until soft and pliable. Refrigerate after the bag has been opened. To store, cover casings with salt, place in an air-tight container and refrigerate. Properly salted and refrigerated, casings should last a year. Edible.

A Note About #141 - 8 oz. Natural Hog Casings & #234 - 5 oz. Natural Sheep Casings: The #141 8 oz. pack of Natural Hog Casings and the #243 5 oz. pack of Natural Sheep Casings contain what the industry calls "shorts". These vary in length and diameter. The quality of the casings are identical to the hanks, they are just shorter pieces. One pack will stuff approximately 25 lbs, which makes them ideal for the home sausage maker or hobbyist.

Approximate Stuffed Weight:

Hog Casings 8 oz.: 20 - 25 lbs.
Hog Casings Hank: 100 - 125 lbs.
Sheep Casings 5 oz.: 15 lbs.
Sheep Casings Hank: 45 - 50 lbs.
Beef Rounds: 75 - 85 lbs.

Natural casings cannot be shipped to Canada.

MM to Inches Conversion Chart:

MM 19 - 21mm 32 - 35mm 40-42mm
Inches 3/4 - 13/16" 1-1/4 - 1-3/8" 1-1/2 - 1-21/32"

* These are approximate numerical conversions.
Hog Casings:

  • Use for: brats, franks or metts
  • Size: 32mm- 35mm (1 1/4" - 1 1/2")
  • Edible
  • Preparation: Soak at least 1 hour in clear, warm water, change water regularly
  • Cooking Method: broil, grill or fry

Sheep Casings:

  • Use for: snack sticks, breakfast sausage links
  • Size: 19mm - 21mm (approx. 3/4")
  • Edible
  • Preparation: Soak at least 1 hour in clear, warm water, change water regularly
  • Cooking Method: broil, boil, grill, or fry

Beef Rounds:

  • Use for: ring bologna, salami, trail bologna
  • Size: 40mm - 42mm (1 1/2" - 1 3/4")
  • Edible
  • Preparation: Soak at least 1 hour in clear, warm water, change water regularly
  • Cooking Method: bake, smoke or boil
Pre-Tubed Natural Casings
*Actual product may vary slightly from picture.

Pre-Tubed Natural Casings

In Stock   |   Warranty   |   Shipping   |   Guarantee
NEW! No more knots or searching for the end!
Restricted Shipping
Casings for Any Type of Sausage - The Choice Is Yours!
  • Pre-Tubed Natural Hog Casings - Stuffs approx. 50 lbs.
    SKU: 1241
  • $22.99
  • Pre-Tubed Natural Sheep Casings - Stuffs approx. 20-25 lbs.
    SKU: 1243
  • $29.99
  • Pre-Tubed Natural Hog Casing - 1 Hank (Stuffs 100 lbs.)
    SKU: 1156
  • $39.99
  • Pre-Tubed Natural Sheep Casing - 1 Hank (Stuffs 45 lbs.)
    SKU: 1157
  • $54.99
LEM's Natural Casings make juicier, tender sausage - and they're now available pre-tubed! Casings come in salted brine and on a "straw". The casings will need to be soaked for at least 30 minutes and flushed. To use after cleaning: simply put the tube/straw over the stuffing tube and hold the casing back and pull out the straw. No more trying to find the end! No more knots! No more feeding the casing on the tube! No more tearing the casing when feeding on the tube! Properly salted and refrigerated, casings should last a year. Edible.

How to use your Pre-Tubed Casings.

Natural casings cannot be shipped to Canada.

MM to Inches Conversion Chart:

MM 19 - 21mm 32 - 35mm 40-42mm
Inches 3/4 - 13/16" 1-1/4 - 1-3/8" 1-1/2 - 1-21/32"

* These are approximate numerical conversions.
Hog Casings:

  • Use for: smoked sausage, brats, franks, metts or mroe
  • Size: 32mm- 35mm (1 1/4" - 1 1/2")
  • Edible
  • Preparation: Soak at least 1 hour in clear, warm water, change water regularly
  • Cooking Method: broil, grill or fry

Sheep Casings:

  • Use for: snack sticks, breakfast sausage links or more
  • Size: 19mm - 21mm (approx. 3/4")
  • Edible
  • Preparation: Soak at least 1 hour in clear, warm water, change water regularly
  • Cooking Method: broil, boil, grill, or fry
How To Use Pre-Tubed Sausage Casings:



How To Make Sausage At Home:

Read Our
Reviews

Bob Friedl
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Hog casing
Great hanks, no shorts or pieces, consistant wall thickness, no holes
Roger
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Junk
Junk,used sheep casings kept blowing out , was about the size of a pencil , soaked casings for 2 hours, hard to get started on cone. Will not use again.
Bob
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Pre-Tubed Casings
These new pre-tubed casings are a huge time saver! I used to dread loading the casings on the nozzle of my stuffer. These tubes cut the loading time down to seconds. I highly recommend them.
Layne
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Pre-tubed Casings are Great
I tried the new Pre-Tubed Natural Hog Casing this year. Wow, this makes it effortless to load the stuffing tube, something that I dreaded before. Now I can enjoy the flexibility and taste of natural casings without suffering the chore of loading them. Highly recommended. You do not have to load the entire straw at once, either; load as much as your tube will hold or as much as you need, then cut the straw.
Michael Smith
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These casings are great
I've been making sausages with wild game for over 35 years. These casings work very well. I purchased my first package of 32mm hog casings last week; won't be my last. Just remember to soak for an hour in warm water while changing the water a couple of times. Then flush them several times with warmer water. No holes, tears, or problems with mine. Used their brat seasonings also to make squirrel and rabbit brats. Extremely good!
Naas du Plessis
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Sheep Casings
I purchased the sheep casings and I thought the 19 to 21 mm will be big enough for my stuffer. It is not. My stuffer tube opening is 12mm and I struggled to get these casings over it even after soaking them in hot water for an hour. Most of them ripped and were rendered useless. 19 to 21mm is how wide the stuffed sausage can be once you manage to stuff it. So be warned your 1/4" tube will be way to large for these. because they are so thin you have to be careful not to overstuff or they will rip - happened a lot.
Bob Ramsey
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Hog casings work for me...
I have been using the hog casings for close to 8 months now. I have made over 200 lbs of sausage and have only come across 3-4 casings that I had to cut short because of a hole. I soak them for 45 min in warm water with a little bit of lemon juice or vinegar and have never had a problem. They are easy to open for flushing and sliding over my stuffing horn. The only blow outs I had were of my own doing. They also cook well on the grill.
Stephen Butler
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Vacum Packed an Issue?
I recently produced sausage and used 2 differnt natural hog casing sources - one LEM procured. The LEM casings were vacuum packed, the other was not. The others quickly softened and became pliable for use within an hour. The LEM soaked for over 3 hours and would not soften for use. By running in very hot water, I was able to use some, so I am concerned the hardness of the casing was of issue because of the vacuum pack. Do you sell any NOT vacuum packed but loose in salt?
Owner Response: These casings should be rinsed in warm water several times, then soaked in water for one hour until soft and pliable. Refrigerate after the bag has been opened. To store, cover casings with salt, place in an air-tight container and refrigerate. Properly salted and refrigerated, casings should last a year. We vacuum pack our natural casings to ensure the best quality casings for sausage making.
Stan
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Perfect Home Size
These packs hold just the right amount for the home sausage maker. They are also consistent in size which makes for great appearing, consistent sausage. Retubing is not a problem if the user properly pre-rinses, thoroughly flushes and soaks the casings in warm water for the proper amount of time before using.
Fred Thomas
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Be careful
When you buy the hog casings for 20-25 pounds be warned you will get maybe 14 pieces per bag. Way too much hassle having to keep retubing. I just threw 2 new 8 oz bags away and ordered a hank. Note from LEM: It is true there are numerous pieces of casings in the 8 oz bag. The average number of pieces is 10-12 per bag.

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