Products Pre-Tubed Natural Hog Casings, 32–35mm Edible Sausage Casings for Sausage Links, Hot Dogs, Pepperoni

Key features

• A Seamless Stuffing Experience: Natural* hog casings come in salted brine and pre-tubed on a straw for fast loading. Just slide the straw onto your stuffing tube and pull it out. No more knots, tears, or struggling to find the casing end
• Quality & Resilience: Made from hog intestine for an authentic bite and durability. Ideal for smoked sausage, brats, franks, metts, and pepperoni, these sausage casings hold up well when broiling, grilling, smoking, or frying
• Simple Prep & Easy Storage: Keep casings on the straw while rinsing and flushing to remove brine. Soak in cold water 2–8 hours until soft and pliable. Refrigerate; do not freeze. Works with any sausage stuffer and includes handling guidance
• Versatile Applications: Ideal for a wide array of sausages, our natural* casings bring professional-grade performance at an affordable price—whether you’re creating delectable pepperoni or preparing for a BBQ feast
• Universal Compatibility: These high-quality natural* casings are expertly prepared to work flawlessly with any sausage stuffing equipment, making them the ideal choice for all your sausage-making needs

Upgrade your food processing routine with LEM Products Pre-Tubed Natural Hog Casings. Specially designed to cater to the requirements of master chefs, food processors, and sausage enthusiasts, our casings consistently deliver top-notch results. These natural casings are preserved in salted brine and attached to a "straw" that eliminates the need to find the end, untie knots, feed the casing onto the stuffing tube, or deal with torn casings. They are made from natural* hog intestine that ensures your sausages remain juicy and tender with a distinctive "pop" when bitten into. The casings are perfect for a range of sausages, including smoked sausage, brats, franks, and metts. Preparation is as simple as rinsing and flushing in cold water to remove brine and salt, then soaking them in cold water for 2-8 hours until soft and pliable. Keep them refrigerated and avoid freezing. The casings are universally compatible and work seamlessly with any sausage stuffing equipment. Simple to use: after cleaning, place the tube/straw over the stuffing tube, hold the casing, and remove the straw. Whether preparing a family dinner or a grand BBQ feast, these casings are your perfect companion. *Full i

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