Natural SHEEP Casings for Sausage Making, 24-26mm, Great Hot Dog Casing or Sausage Casing for Merguez & Breakfast Sausage, Pre-Tubed, Edible, A Grade, Halal, from New Zealand, 229” makes 48lb Sausages

- THE NEW ZEALAND CASINGS CO is 100% owned and operated in New Zealand by a family who respect the age old craft of natural sausage casings and passionate sausage makers.- CASING FOR SAUSAGE MAKING: These are edible, natural sheep casings for sausage making (sausage skins) made from sheep intestines specifically designed for home sausage making. - PRODUCT FORMAT: 7 x 32ft long pieces of sausage casings (131ft long total) threaded onto soft tubes for easy transfer from tube to sausage nozzle.- PRODUCT SIZE: A Grade Uniform 24/26mm. Your sausage will be 24-26mm or about 1” diameter once casing filled/stuffed. About the size of a Quarter.- UTILISATION: As a guide, with this 229ft product you can make a total of approximately 48lb of sausages or appx 360 sausages.- NO 'SHORTS' GUARANTEE: We are proud to have a no 'shorts' guarantee. Shorts are the casing off-cuts that can be as short as 2ft that some manufacturers cheekily package up and sell off to home sausage makers.- TYPES OF SAUSAGES: Our edible sausage casings are great for any type of sausage including breakfast sausage, hot dog, franks, chorizo, chipolata, merguez, hot links, chicken, pork, venison, lamb, beef or halal sausages. Suitable for fresh or cured sausages and smoking. - GREAT HOT DOG CASINGS: If you’re looking for natural casing hot dogs you’ve come to the right place! Traditionally a hot dog or frankfurter had to be made with a 24-26mm natural sheep casing to be legally called a hot dog. So our casings are the perfect size.- SOURCE: 100% sourced, processed and dispatched from New Zealand.-USAGE: Please soak casings in warm water (99F - body temp) for minimum 45mins before use and use a 0.5" nozzle on your sausage stuffer.- SHELF LIFE: Our products have a 12 month shelf life. They will last their full life, even if opened, as long as storage and usage instructions are followed

• THE NEW ZEALAND CASINGS CO. These edible, pre-flushed sheep casings / sausages skins / intestines for sausage making are 24-26mm / about 1” diameter (about the size of a Quarter). They make SLIM, TENDER & JUICY SAUSAGES. Great hot dog, breakfast, chorizo, chipolata, merguez, chicken, pork, venison, lamb, beef or sausage casing. With this 131ft sausage casing you can make approximately 27lb or 200 sausages.
• SUPERIOR SAUSAGE CASINGS These sausage casings are ‘A-GRADE’ (the best grade). They are pre-flushed and pre-tubed onto 4 hard tubes (32ft of casings per tube), which makes them much easier to transfer onto your sausage maker nozzle and prevents annoying knots or tangles. Certified Halal Casings.
• NO 'SHORTS' GUARANTEE We are proud to have a no ‘shorts’ guarantee for our products. This pack contains 4 tubes, each with 32ft of casings (131ft total) which means less time, less wastage, less mess and better sausages for you. ‘Shorts’ are short casing off-cuts, which can be as short as 2ft. Some manufacturers package these up and sell them off to unsuspecting customers, so always read the fine print.
• SHEEP CASINGS ARE THE BEST sausage casings for sausage making. Sheep casings have an amazing 'semipermeable' wall which breathes, meaning your beautiful cooking flavours can permeate the casing and infuse your sausage meat, they also have a delicate ‘bite’ and are less prone to chewiness than hog casings. The end result is a sausage with great flavour, juiciness and the much-prized sausage "snap" that you can only get from natural casings
• NATURAL IS ALWAYS BETTER Our products are naturally made by Mother Nature, not invented in a science lab. That's why our sausage casings have only two ingredients - natural sheep casings and salt – and why we only source from New Zealand farms, where the animals are free range, grass-fed and fully traceable from farm gate to plate.
• NEVER TRUST A STRAIGHT SAUSAGE If your sausage doesn't smile, it’s made from a collagen casing. Collagen casings are usually made from the hides of cattle or hogs and a concoction of chemicals. They have a wall like soft plastic which means they don't breathe in any beautiful BBQ/smoking flavours or match the all important 'snap' of a natural casing. They are also prone to splitting on the BBQ. So don’t settle for a sad, dry, tasteless sausage. CHOOSE A NATURAL CASING EVERY TIME.