Carnivore Collective 32/35mm Hog Sausage Casings are natural, edible pork casings for making full-sized homemade sausages. Made from cleaned pig intestine, they give sausages the curved shape and distinctive bite associated with a traditional natural casing.
The 91m pack has an approximate filling capacity of 52kg of sausage, making it a practical choice for regular sausage making and larger home-butchery batches. The final yield varies with the natural casing and how firmly it is filled.
Size & Best Uses
32/35mm refers to the approximate diameter of the filled sausage: 32–35mm across. It is not the stuffing-tube size or the length of each link. This diameter suits thick Italian sausages, kransky, bratwurst and other substantial fresh or smoked sausages.
For a slimmer sausage, choose 24/26mm lamb casings. For a more uniform shape and diameter, collagen casings offer an alternative to the natural variation of hog casings.
For fresh sausage batches, pair these casings with Italian Style Sausage Seasoning or Chorizo Sausage Seasoning, depending on the sausage style you are making.
Browse our sausage making equipment and supplies for other casing sizes, seasonings and stuffing equipment.
How to Prepare the Casings
- Separate the amount you need. Prepare only enough casing for your batch, leaving the remainder salted and refrigerated.
- Rinse away the salt. Rinse under cold running water, gently working between the folds to remove the preserving salt.
- Soak before stuffing. Submerge in fresh lukewarm water at 20–30°C for at least two hours. Soaking rehydrates the casing and restores the flexibility needed for loading and filling.
- Flush the inside. Open one end and gently run clean water through the casing to remove residual salt. Keep the prepared casings wet until you load them onto the stuffing tube.
Stuffing & Linking
A 22mm stuffing tube is a practical match for 32/35mm hog casings. Wet the tube before loading, and slide the softened casing on gently rather than forcing it over the nozzle. The Carnivore Collective 7L Sausage Stuffer includes a 22mm tube.
Fill at a steady pace, allowing the casing to move off the tube as it fills. Aim for an evenly filled sausage with a little give rather than stretching the skin drum-tight. Leave enough flexibility to pinch and twist your links, alternating the direction of each twist so neighbouring links do not unwind. Overfilling increases the chance of splitting during linking or cooking.
Cooking Tips
Cook fresh sausages over low-to-medium heat, turning them for even browning. Aggressive heat can split the casing and brown the outside before the centre is cooked. Avoid pricking sausages before or during cooking, as the holes let fat and juices escape.
Storage
Keep the unopened pack refrigerated, away from heat and direct sunlight.
After opening, cover unused casings with fresh water, re-salt liberally with table salt, then seal in a clean, food-safe container and refrigerate. Do not store rinsed casings in plain water or return casings that have been in contact with raw meat to the unused supply.
Refrigerate unfilled casings rather than freezing them, as freezing can weaken the casing.
Product Details
| Detail | Specification |
|---|---|
| Brand | Carnivore Collective |
| Casing type | Natural hog / pork casing |
| Filled diameter | Approximately 32–35mm |
| Total pack length | 91m |
| Approximate filling capacity | 52kg of sausage |
| Preservation | Salt solution, vacuum packed |
| Product code | 108107 |
| Barcode / SKU | 9322764081071 |
FAQs
Can I use these casings for beef, lamb or game sausages?
Yes. The casing does not have to match the meat in your filling, so hog casings can be used with beef, lamb, pork, poultry or game sausage mixtures. The casing itself remains pork-derived, regardless of the filling.
Can I smoke sausages in these casings?
Yes. Natural casings allow smoke to pass through to the filling, making them suitable for smoked sausage recipes. Follow the complete cooking and any curing requirements for the sausage you are making; the casing itself does not preserve the meat.
Why might there be an odour when I open the pack?
Vacuum-packed natural casings can develop a temporary odour that dissipates after opening and preparation. This is different from a persistent sour or rancid smell—discard casings with those signs.
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