History of Natural Casings
NATURAL CASINGS - SHEEP
Sheep Casings are the highest quality small diameter casings used for the finest in sausages such as: Bockwurst, Frankfurters, Longaniza (Linguica), Nurnberg Sausage and Port Sausage. These casings combine tenderness with sufficient strength to withstand the filling, cooking and smoking operations.
Color varies according to country of origin; color ranges from white to gray, but this variation does not indicate quality, strength, capability of smoke penetration, etc. Check with your casing supplier for the best casing origin that meets your requirements.
Sheep Casings - unstuffed, shown in hanks, tubed, and in tubs; also shown are examples of stuffed sheep casings
Color varies according to country of origin; color ranges from white to gray, but this variation does not indicate quality, strength.
NOTE: All weights illustrated in charts are "Green Weights" and represent approximate stuffing capacity before cooking or smoking, per 91 meter lengths
| Caliber | Approx. Stuffing Capacity Before Cooking | Product Examples |
|---|---|---|
| 16-18mm | 15-16kg | Frankfurters, Beer Stix |
| 18-20mm | 17-18kg | Fresh Pork Sausages, Frankfurters |
| 20-22mm | 21-23kg | Fresh Pork Sausages, Frankfurters, Cabanosa |
| 22-24mm | 25-27kg | Frankfurters, Cabanosa, Chipolata |
| 24-26mm | 27-29kg | Frankfurters, Bockwurst, Cabanosa |
| 26-28mm | 29-31kg | Frankfurters, Bockwurst, Cabanosa |
