Carnivore Collective 24/26mm Lamb Sausage Casings 20m

Natural casings are graded by diameter rather than being manufactured to one exact width. 24/26mm means the filled casing will generally measure between 24 and 26mm across. Some natural variation is normal.

That puts these casings in the slim-to-medium sausage range. They are larger than very fine snack-stick casings but noticeably slimmer than the 28mm-plus hog casings normally chosen for a chunkier BBQ sausage.

The 20 metre pack will fill approximately 6–7kg of sausage mixture, with the final yield varying according to filling pressure, natural casing variation and the size of the links you make.

These 24/26mm natural lamb casings are a good choice for:

• Thin fresh beef, pork, lamb, chicken or game sausages
• Chipolatas and breakfast sausages
• Frankfurters and natural-casing hot dogs
• Merguez and other slim lamb sausages
• Cabana and cabanossi-style sausages
• Smaller-diameter smoked sausages

Natural sheep casings are suitable for fresh sausages and can also be used for smoked, cured and fermented styles when the sausage is made using the correct recipe and processing method.

1. Rinse and Flush

Remove the amount of casing you need and rinse away the preserving salt or brine. Because these are loose natural casings rather than casings supplied on a loading tube, it is also worth finding the open end and running clean water through the inside before soaking. This helps remove residual salt and makes the casing easier to open and load onto your stuffing tube.

2. Soak for at Least Two Hours

Soak in warm water for at least 2 hours before use.

Keep the casing submerged and use warm rather than hot water. Proper soaking softens the natural membrane, improves elasticity and makes it much easier to thread onto the stuffing tube without tearing.

3. Keep the Casing Wet

Leave the prepared casing wet until you are ready to stuff. A dry natural casing becomes harder to slide onto the tube and is more likely to catch or tear.

A small stuffing tube is needed for a 24/26mm sheep casing. Around 13mm is a good starting size, while tubes up to approximately 16mm are also commonly used where the fully soaked casing slides onto the tube freely.

Do not force the casing over an oversized nozzle. Sheep casing has a thinner wall than hog casing, so forcing it onto the tube can cause small tears before stuffing even begins.

Wet the stuffing tube before loading the casing. If necessary, a very light coating of food-grade vegetable oil can help the prepared casing slide on smoothly.

For larger home batches, the Carnivore Collective 5L Sausage Stuffer includes a 16mm stuffing tube suitable for working with this casing size. For smaller batches, the Avanti 1kg Sausage Maker includes a 15mm nozzle that also falls within a practical range for 24/26mm sheep casings.

Fill steadily rather than trying to push the mixture through as quickly as possible. The casing should be full and even, but still have enough give to form links. An overfilled sheep casing is more likely to split when twisted or during cooking.

Keep an eye out for trapped air as you work. Small air pockets can be gently worked towards the end of the casing or released carefully where necessary.

When linking, handle the casing gently and avoid repeatedly twisting the same section. Natural sheep casing is strong enough for normal sausage making, but its thinner wall is less forgiving than a larger hog casing.

Natural casings respond well to steady cooking. Avoid blasting a cold sausage over very aggressive direct heat straight away, as rapid expansion can increase the chance of splitting.

There is generally no need to prick the sausages before cooking. Piercing the casing lets rendered fat and meat juices escape, which can leave the finished sausage drier.

If you are smoking, fermenting or drying sausages rather than making fresh sausages, use a tested recipe and the correct curing process for that particular sausage. The casing is suitable for these methods, but the casing itself does not determine the required curing or food-safety process.

Choose 24/26mm natural sheep casing when you want a slim sausage, edible natural casing and a more delicate traditional bite.

A larger hog casing is the better choice when you want a noticeably thicker sausage such as a chunky pork sausage, bratwurst or Italian-style sausage. Hog casing also has a thicker wall and can be a little more forgiving for someone learning to stuff natural casings.

A 26mm collagen casing is worth considering when consistent diameter from sausage to sausage is more important than the natural variation and appearance of sheep casing.

Keep the unopened pack refrigerated for home storage. Natural casings are preserved with salt, and cool refrigerated storage helps maintain their condition.

After opening, place any unused casing in fresh water, add a generous amount of table salt so the casing remains well salted, seal it and return it to the refrigerator.

Do not rely on a general casing shelf life in place of the date or condition of the pack you receive.