What ingredients do natural sausage casings contain?

Natural sausage casings are made from the intestines of sheep, pigs and cows. They are cleaned and selected (by hand and via machinery) using only water. Finally, non-iodized sea salt is added to act as a natural preserving agent enabling them to survive outside of a fridge for relatively long periods of time.

Can I save any left over casings that I've already soaked?

Yes. Remove any excess water by running your fingers down the casings and re-coat in fine sea salt. Place the casings in an airtight container and store in the fridge until next time.

How is my order delivered?

All sausage casings are loosely packed in either reusable zip lock pouches or vacuum bags depending on the quantity of product ordered. Orders are delivered in post satchels within 7-10 business days upon receiving payment. Our product prices exclude shipping costs. Regular and express delivery options are available prior to completing your order.

How long will my casings last for?

Although we recommend adhering to the best before dates provided, natural casings can last indefinitely if they are kept well-salted and refrigerated at all times.

What's the difference between salted and tubed sausage casings?

Tubed casings are pre-salted casings spun on plastic tubes for easier application onto the stuffing nozzle. Casings on tubes don’t need as much rinsing or sorting before use, saving a considerable amount of time. Salted casings are casings in their most basic form. Just like tubed casings, they are pre-cleaned and salted. The difference is that they come minus holding tubes and need to be thoroughly rinsed of salt both inside and outside before use. They also need to be carefully un-tied to avoid tangles.

Are natural sausage casings gluten and/or dairy free?

Although our machinery doesn’t come into contact with any tree, egg or dairy products our casings are not officially certified as gluten free.

Can I pick up my casings from your factory?

Yes. Please arrange a time with us by emailing info@thecasingboutique.com or phoning within trading hours.

Why do my casings have an unusual odour?

All natural casings have an unusual and sometimes pungent odour. A general rule of thumb is that beef has the strongest odour, then hog and finally sheep. It also tends to be more noticable during summer months with higher temperatures present during the delivery run. To rid the casings of the odour leave the package open, inside a fridge overnight, to release the trapped hot air.

Why do my hog casings have webbing and small threads on the outside?

All casings have a degree of webbing within some sections. The webbing is caused from the removal of peyer patches on the surface of the intestine during the cleaning process. This can form scarring and in some cases affect the transparency of the casing. Small threads or whiskers appear when intestines are knife cut at the slaughterhouse. The closer the knife is held next to the intestine the shorter the whiskers will be on the cleaned casing. Whiskers disappear during the cooking process.