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Natural Sheep Casings (Home Pack)

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SKU: 06-1320

Our high-quality natural sheep casings make tender, juicy sausages that have the perfect "snap" when you bite into them. Ideal for the home sausage maker crafting smaller batches, our Home Pack comes with easy to follow instructions.

Natural sheep casings are perfect for making breakfast sausage or hot sticks. Each package stuffs 15-20 lbs. of meat. 

Features: 

  • 20-22 mm diameter 
  • Stuffs 15-20 lbs. per package
  • Great for small snack sticks and breakfast sausages
  • Salted, must be flushed thoroughly before stuffing
  • Soak 60-80 minutes in hot water before using
  • Shelf life in refrigerator: 4-6 months
  • Shelf life in freezer: 1 year
  • Natural Hog Casings Home Pack also available
DIRECTIONS

DIRECTIONS:

  1. Untangle casings and remove necessary amount. Place remaining casings back into package and store in refrigerator or freezer. 
  2. Rinse salt from casings
  3. Soak casings in fresh WARM water (90°F) for 40-50 minutes
  4. Soak casings again in fresh WARM water (90°F) for 30-40 minutes
  5. Find end of casing, open and load onto stuffing horn.

    Reviews

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    Customer Reviews

    4.2 Based on 4 Reviews
    5 ★
    50% 
    2
    4 ★
    25% 
    1
    3 ★
    25% 
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    JD
    12/19/2018
    Jasen D.
    United States

    Good product

    Casings were fine. Sheep casings in general are a pain to use. I plan to switch to collagen.

    GY
    03/30/2018
    Greg Y.
    United States

    sheep casings

    I purchase this item quite often and use them for breakfast links. They work great.

    GY
    04/12/2017
    Greg Y.
    United States

    Natural Sheep Casings

    Haven't opened this package yet but I have used this product previously. I like my finished product but the casings are difficult to work with if you only want to use part of the bag. You have to cut off a portion before soaking and then you end up with a lot of short pieces. Also hard to get them fed onto the stuffing horn because they are so small.

    SF
    12/08/2016
    Steve F.
    United States

    Chicken Brats

    I had only 15#s of chicken thighs so I had to calculate the correct amount of seasoning. I left the skin and fat on deboned thighs. Just the right amount of moisture from the fat so I did not add any other meat or fat. Stuffed in 32mm hog casings and twisted at about 6". Let sit in refrigerator overnight and packaged most for the freezer but had 4 for supper. Slow grilled and they were outstanding!! Highly reccomend this flavor for chicken.

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