If you’re making your own sausages, the casing you choose decides the bite, the look, and how well your links behave on the pan or grill.
The sausage casing families:
1. Natural (sheep, hog, beef/ox) – edible
Cleaned animal casing. Great flavour carry, lovely snap, excellent twist strength.
· Sheep: slim, delicate sausages with a fine bite.
· Hog: everyday “Aussie BBQ” style sausages.
· Beef/Ox: salamis and other continental style sausages.
2. Collagen – edible
Made from beef hide collagen. Edible versions are tidy and consistent; Easy to handle and the size is quite accurate.
3. Fibrous – nonedible
Strong sleeves for salami and big cooked sausages. Tie, hang, cure/smoke/cook, then remove before consuming.
Casing Sizes, Style & cook methods (at-a-glance)
Style you want |
Typical casing |
Common size (mm) |
Good cuts |
Cook methods |
|
Snack sticks |
Sheep (natural) |
18–20 |
Beef, venison |
Smoke, grill or pan |
|
Chipolata |
Sheep (natural) |
20–22 / 22–24 |
Pork, chicken, turkey |
Grill or pan |
|
Classic Aussie BBQ/ Breakfast |
Sheep 24–26 or Hog 28–30 |
24–26 / 28–30 |
Beef/pork blends |
Grill or pan |
|
Salamis |
Fibrous (non-edible) |
43–90+ |
Pork/beef |
Ferment/dry or smoke/cook |
Tip: If you’re brand new, start with sheep 22/24 mm for chipolatas or hog 28/32 mm for a classic BBQ snag.
Best-practice tips & tricks:
-
Prep casings properly.
· Natural: Rinse off salt, soak in cool water 20–30 mins and flush the inside.
· Collagen: Usually used dry. Check the packet.
· Fibrous: Dry and ready to load; don’t eat them.
-
Match grind to casing size.
Finer grind for slim sheep; a coarser grind is better for hog. -
Don’t over-fill.
Firm is good; to tight and the casing blows out and won’t twist properly. -
Twist gently and evenly.
Natural casings handle firmer twists; collagen prefers a lighter touch. -
Prick bubbles.
A quick pin prick lets trapped air out, so sausages don’t balloon on heat. -
Storing leftover sausage casings.
· Natural: back into heavy salt in the fridge; keep sealed.
· Collagen/fibrous: cool, dry, away from sun and humidity.
Troubleshooting
-
Casing keeps tearing:
Mix or casings too dry, or you’re over-stuffing. Add a splash of chilled water to the mix and ease the fill. -
Links won’t twist:
Too tight or too warm. Loosen the fill slightly and chill the mix longer. -
Wrinkly after cooking:
Heat too high at the start or under-filled. Start gentler; finish hotter. -
Air pockets:
Slow down the feed, pack the horn fully, and prick bubbles before cooking.
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