With over 40 years combined experience in cleaning and selecting natural sausage casings from within Australia and New Zealand, we pride ourselves on providing well-priced, quality products. From hog casings, chitterling or bladders to sheep casings or beef bungs, we have something for every sausage creation. All our sausage casings are free from chemicals, additives or colouring so you can be confident they are ‘au-naturel’.
Beef Bungs
Beef bungs (caps) are the cleaned appendices of a cow that have a heavily textured wall and typically some degree of fat on the finished casing. Being one of the largest sausage casings, they are well suited to make whole muscle salami, Capicola, Bologna or Mortadella. Soak for at least one hour before using.
Beef bungs (caps) range from 50cm to 80cm in length.
Can be used for Bologna, Capicola, Mortadella and whole muscle Salamis.
Require approx. 1 hour soaking before use.
Beef Bungs have a heavily textured wall and some fat may be present on the casing.
Beef Casings
The superman of sausage skins, the wall of a beef casing is around five times thicker than its hog cousin. They are sold as beef rounds (<46mm) or beef middles (>50mm). Excellent for salamis and larger cured or dried sausages. Soak overnight.
As the superman of sausage skins, the wall of a beef casing is around five times thicker than the wall of its hog cousin.
Excellent for salamis and larger cured or dried sausages.
Soak overnight under refrigeration.
Beef casings have the most distinct odour compared to any other natural casing.
Hog Bladders
Freshly collected from either an Australian or New Zealand slaughterhouse (depending on the location of the purchaser) hog bladders are sold upon request and subject to availability at the time. They need to be rinsed thoroughly before use and expand to the size of a softball. Soak around one hour before using.
Fresh hog bladders packed in salt.
Are the size of a softball.
Hold approx. 500g to 1.5kg of mixture.
Require cleaning and at least two hours soaking prior to use.
Hog Casings
Less delicate than its sheep sibling, hog casings are easier to use, making them more popular. Great for sausage-stuffing newbies. Their transparent patina allows clear visibility of ingredients, and they yield a thicker sausage than sheep. Soak for at least two hours prior to using, better still overnight.
Hog casings are less delicate than their sheep sibling, making them easier to use and more popular.
Great for sausage-stuffing newbies.
Their transparent patina allows clear visibility of ingredients, and they yield a thicker sausage than sheep.
Soak for at least two hours prior to using, better still overnight.
Small threads or whiskers appear when intestines are knife cut at the slaughterhouse. These disappear during the cooking process.
Hog Chitterlings
Our hog chitterlings are hand selected by our friends in Chile. Each chitterling has been pre-cut to approximately 20cm in length and pre-tied at one end. They are suitable to use for a range of Salumi products but are more notably used for Italian Nduja and Paiola.
Natural casing packed in salt, tied closed at one end with jute twine.
Used for making various types of Salami more commonly Italian Nduja.
Whilst each individual chitterling varies, the diameter is approx. 68-72mm and 240mm in length.
Soak for approximately one hour before use.
A good substitute for sheep or beef bungs.
Sheep Bungs
Sheep bungs (caps) are the cleaned appendixes of sheep and range from 55-60mm in diameter and 300mm-400mm in length. Closed at one end, they are well-suited for making various types of Salami and Scottish Haggis. A good substitute if you find beef bungs too large.
Natural casing packed in salt, closed at one end.
Used for making various types of Salami and Scottish Haggis.
Whilst each individual sheep bung varies, the diameter is approx. 55-65mm and 350mm in length.
Soak for approximately one hour before use.
A good substitute for beef bungs.
Sheep Casings
The smallest members of the sausage-casing world, sheep casings’ gossamer-thin skins lend sausages their uniquely delicate ‘snap’ or bite. Sheep casings have a completely translucent appearance that no man-made casing has ever successfully replicated. They range from 16 to 30 millimeters in diameter. Special care must be taken when handling sheep casings as they are most susceptible to tears. Soak for at least 45 minutes before rinsing.
Sheep casings are the smallest members of the sausage-casing world.
Their gossamer-thin skins lend sausages their uniquely delicate ‘snap’ or bite.
Sheep casings have a completely translucent appearance that no man-made casing has ever successfully replicated.
Special care must be taken when handling sheep casings as they are most susceptible to tears.
Soak for at least 45 minutes before rinsing.
Whisker Free Hog Casings
Hog casings, once cleaned, naturally have small capillaries (whiskers) that once allowed nutrients from within a pigs food source to pass into their bloodstream. Over the years, and with societies unrealistic desire for perfection within the food industry, some sausage makers have demanded the removal of these whiskers. This demand has primarily been driven by larger operators such as supermarkets. It's worth noting whiskers disappear on their own during the cooking or hanging process. All whisker free hog casings are imported from Europe or the U.S.A.
Whisker free hog casings are those where the small naturally occurring capillaries have been plucked or shaved.
Imported from Germany or the U.S.A.
Ideal for larger sausage makers to help standardise their sausages retail appearance.
Provides a smooth and transparent outer surface, that offers durability on commercial stuffing equipment.
