About the product
- THE NEW ZEALAND CASINGS CO edible pre flushed natural HOG CASINGS for sausage making aka Pork Casings Link Casings Sausage Skin Intestines for sausage are 1.25 32 25mm diameter about the size of a half dollar coin . With this 32ft pack you can make approximately 12LB or 70 sausages.
- Hog Casings make FAT PLUMP and JUICY SAUSAGES. Great for pork elk venison beef chicken kielbasa bratwurst chorizo or Italian sausage casings. Our Natural Hog Casings are suitable for fresh or cured sausages and smoking.
- SUPERIOR SAUSAGE CASING These sausage casings are A GRADE the best grade . They are pre flushed and pre tubed onto 1 soft tube which makes them much easier to transfer onto your sausage maker nozzle and prevents annoying knots or tangles.
- NO SHORTS GUARANTEE This pack contains 1 tube with one long 32ft piece of hog casing which means less time less wastage less mess and better sausages for you. Shorts are short casing off cuts which can be as short as 2ft. Some manufacturers package these up and sell them off to unsuspecting customers so always read the fine print.
- HOG CASINGS HAVE A GREAT SNAP Natural hog casings have an amazing semipermeable wall which breathes meaning your beautiful cooking flavours can permeate the casing and infuse your sausage meat. The end result is a sausage with great flavour texture and the much prized sausage SNAP that you can only get from a natural sausage casing.
- NATURAL IS ALWAYS BETTER Our pork casings hog casings are naturally made by Mother Nature not invented in a science lab. That s why our sausage casings have only two ingredients natural hog casings and salt.
- NEVER TRUST A STRAIGHT SAUSAGE If your sausage doesn t smile it s made from a collagen casing. Collagen casings are usually made from the hides of cattle or hogs and a concoction of chemicals. They have a wall like soft plastic which means they don t breathe in any beautiful BBQ smoking flavours or match the all important snap of a natural casing. They are also prone to splitting on the BBQ. So don t settle for a sad dry tasteless sausage. CHOOSE A NATURAL CASING EVERY TIME.
