Stampede Natural Sausage Casings offer a superior bite and flavour compared to collagen casings, holding their shape well when twisted and remaining resilient during filling. Their natural taste and reliable performance make them the preferred choice for butchers and small producers across Australia.
Below is a quick guide to the natural casing sizes we stock and their most common applications.
Natural Sausage Casings Size Guide:
Sheep 18–21 mm – Pepperoni sticks, twiggy sticks Sheep 22–24 mm – Traditional BBQ sausages, chicken sausages, gourmet beef sausages Hog 32–36 mm – Breakfast sausages, pork sausages, boerewors, chorizo Hog 42–44 mm – Kransky, cacciatore Beef/Ox 115–125 mm – Coppa, capocollo, large salami styles
Preparation Guide:
Sheep casings: Soak thoroughly for at least 45 minutes before rinsing.
Hog casings: Soak for a minimum of 2 hours; overnight soaking gives the best results.
Proper soaking ensures smooth filling, less breakage and an even finish in the final product.
Storage Information:
Natural casings keep well when stored correctly.
Up to 1 year refrigerated
Up to 2 years frozen
Always reseal and salt the casings as thoroughly as possible to maximise storage life.
