{"product_id":"carnivore-collective-24-26mm-lamb-sausage-casings-20m","title":"Carnivore Collective 24\/26mm Lamb Sausage Casings 20m","description":"\u003cp dir=\"auto\" class=\"PDq2pG_selectionAnchorContainer\"\u003eThe Carnivore Collective 24\/26mm Lamb Sausage Casings are natural, edible sheep casings for making slim sausages with the tender bite and slight natural variation you expect from a traditional casing. The \u003cstrong\u003e24\/26mm size refers to the approximate filled diameter of the sausage\u003c\/strong\u003e, while the 20 metre pack is rated to hold approximately \u003cstrong\u003e6–7kg of finished product\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThis diameter is well suited to fresh thin sausages, chipolatas, breakfast sausages, frankfurters and hot dogs, along with cabana\/cabanossi, merguez and other smaller-diameter sausage styles. Natural sheep casings are also used with pork, beef, lamb, chicken and game fillings—the casing size determines the sausage diameter, not the meat you put inside it. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eUnlike a manufactured collagen casing, this is a genuine natural casing. Sheep casings are produced from the cleaned, processed membrane of the ovine small intestine and are intended to be eaten with the sausage. Their thinner wall gives a more delicate bite than the larger natural hog casings commonly used for chunky sausages. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eWhat Does 24\/26mm Mean?\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eNatural casings are graded by diameter rather than being manufactured to one exact width. \u003cstrong\u003e24\/26mm means the filled casing will generally measure between 24 and 26mm across.\u003c\/strong\u003e Some natural variation is normal. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThat 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.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe 20 metre pack will fill approximately \u003cstrong\u003e6–7kg of sausage mixture\u003c\/strong\u003e, with the final yield varying according to filling pressure, natural casing variation and the size of the links you make. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eBest Suited To\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eThese 24\/26mm natural lamb casings are a good choice for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThin fresh beef, pork, lamb, chicken or game sausages\u003c\/li\u003e\n\u003cli\u003eChipolatas and breakfast sausages\u003c\/li\u003e\n\u003cli\u003eFrankfurters and natural-casing hot dogs\u003c\/li\u003e\n\u003cli\u003eMerguez and other slim lamb sausages\u003c\/li\u003e\n\u003cli\u003eCabana and cabanossi-style sausages\u003c\/li\u003e\n\u003cli\u003eSmaller-diameter smoked sausages\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"auto\"\u003eNatural 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. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eHow to Prepare the Casings\u003c\/h2\u003e\n\u003ch3 dir=\"auto\"\u003e1. Rinse and Flush\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eRemove 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. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003e2. Soak for at Least Two Hours\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eSoak in warm water for at least 2 hours before use.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eKeep 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.\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003e3. Keep the Casing Wet\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eLeave 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.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eStuffing Tube Size\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eA small stuffing tube is needed for a 24\/26mm sheep casing. Around \u003cstrong\u003e13mm is a good starting size\u003c\/strong\u003e, while tubes up to approximately \u003cstrong\u003e16mm\u003c\/strong\u003e are also commonly used where the fully soaked casing slides onto the tube freely. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eDo 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.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eWet 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eFor larger home batches, the \u003ca href=\"https:\/\/sydbbqs.com.au\/products\/carnivore-collective-5l-sausage-stuffer\" title=\"Carnivore Collective 5L Sausage Stuffer\"\u003eCarnivore Collective 5L Sausage Stuffer\u003c\/a\u003e includes a 16mm stuffing tube suitable for working with this casing size. For smaller batches, the \u003ca href=\"https:\/\/sydbbqs.com.au\/products\/sausage-maker-1kg-with-3-filling-nozzles\" title=\"Avanti 1kg Sausage Maker\"\u003e\u003cstrong\u003eAvanti 1kg Sausage Maker\u003c\/strong\u003e\u003c\/a\u003e includes a 15mm nozzle that also falls within a practical range for 24\/26mm sheep casings.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eStuffing and Linking Tips\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eFill 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.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eKeep 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.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eWhen 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. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eCooking Tips\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eNatural 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.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThere 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. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eIf 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.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eChoosing Between Natural Sheep, Hog and Collagen Casings\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eChoose \u003cstrong\u003e24\/26mm natural sheep casing\u003c\/strong\u003e when you want a slim sausage, edible natural casing and a more delicate traditional bite.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eA larger \u003cstrong\u003ehog casing\u003c\/strong\u003e 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. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eA \u003ca href=\"https:\/\/sydbbqs.com.au\/products\/carnivore-collective-26mm-collagen-sausage-casings-2-pack\" title=\"Carnivore Collective 26mm Collagen Sausage Casings 2 Pack\"\u003e\u003cstrong\u003e26mm collagen casing\u003c\/strong\u003e\u003c\/a\u003e is worth considering when consistent diameter from sausage to sausage is more important than the natural variation and appearance of sheep casing. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eStorage\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eKeep the unopened pack refrigerated for home storage. Natural casings are preserved with salt, and cool refrigerated storage helps maintain their condition. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAfter 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. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eDo not rely on a general casing shelf life in place of the date or condition of the pack you receive.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv dir=\"auto\" class=\"group TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"TyagGW_tableWrapper flex flex-col-reverse w-fit\" tabindex=\"-1\"\u003e\n\u003ctable dir=\"auto\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003eDetail\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003eSpecification\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eCarnivore Collective\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eNatural Graded Lamb Sausage Casings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCasing type\u003c\/td\u003e\n\u003ctd\u003eNatural lamb\/sheep casing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdible\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalibre\u003c\/td\u003e\n\u003ctd\u003e24\/26mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. filled diameter\u003c\/td\u003e\n\u003ctd\u003e24–26mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack length\u003c\/td\u003e\n\u003ctd\u003e20m\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. fill capacity\u003c\/td\u003e\n\u003ctd\u003e6–7kg finished product\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eAAA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePreservation\u003c\/td\u003e\n\u003ctd\u003eSalt solution, vacuum packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest suited to\u003c\/td\u003e\n\u003ctd\u003eThin fresh sausages, chipolatas, breakfast sausages, frankfurters, hot dogs and cabana-style sausages\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct code\u003c\/td\u003e\n\u003ctd\u003e108110\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSKU \/ Barcode\u003c\/td\u003e\n\u003ctd\u003e9322764081106\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp dir=\"auto\"\u003e \u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eFAQs\u003c\/h2\u003e\n\u003ch3 dir=\"auto\"\u003eWill lamb casing make my pork or beef sausages taste like lamb?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eNo. Natural sheep casing is used with many different sausage fillings and is not chosen to add lamb flavour. Its main contribution is the natural casing texture, shape and bite. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eWhy can natural casings look slightly different from one another?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eThey are a natural product rather than an extruded tube. The casings are graded into the 24–26mm size range, so small variations in diameter, appearance and curvature are normal. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eWhy is there an unusual smell when I first open the pack?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eA temporary confinement odour can develop while natural casings are sealed under vacuum. Open the pack, rinse and prepare the casings as directed; the odour should subside after exposure to air. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"auto\"\u003eAre these suitable for a first-time sausage maker?\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eThey can certainly be used at home, but sheep casing is thinner and more delicate than hog casing. Good soaking, the correct small stuffing tube and avoiding overfilling make a noticeable difference.\u003c\/p\u003e","brand":"Carnivore Collective","offers":[{"title":"Default Title","offer_id":47529379430575,"sku":"108110","price":34.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/9213\/0479\/files\/carnivore-collective-24-26mm-lamb-sausage-casings-20m-pack.webp?v=1789730161","url":"https:\/\/sydbbqs.com.au\/products\/carnivore-collective-24-26mm-lamb-sausage-casings-20m","provider":"Sydney BBQs and Rotisseries","version":"1.0","type":"link"}