NZ Casings Co. supply some of the best butchers and boutique sausage makers around the globe, including some very fussy sausage-making Charcuterie’s in France!
HOG CASINGS MAKE BIG, FAT & PLUMP SAUSAGES
Casings are the hidden superhero of your sausage. Your sausage casing is what keeps all your carefully chosen ingredients, flavours and juices in, and it also dictates the texture and eating experience of your final sausage. Natural hog casings have an amazing ‘semipermeable’ wall that breathes, meaning your beautiful BBQ/cooking/smoking flavours can permeate the casing and infuse your sausage meat. The end result is a sausage with better flavour and juiciness, great sizzle and the much-prized sausage “pop” that you can only get from a sausage made with a natural casing.
Features:
- Pre-threaded onto soft tubes for easy transfer to your sausage maker nozzle
- 10m total. 1 x 15m. A Grade Uniform 32/35mm
- Sausage Calculator: As a guide, with this 10m product, you can make a total of approximately 5.5kg of sausages or approx. 70 x 80g sausages. Check out the NZ Casings Co. Sausage Making Calculator
- Mother Nature does it best – These sausage casings are naturally and perfectly made by Mother Nature, not invented in a science lab. When Mother Nature does it best, why would you mess with it?
- Honour the whole animal – Sausages have been made since Ancient Roman times as a way to honour and utilise the whole animal they are sourced from. Less waste, more deliciousness. Now that’s smart.
- Never trust a straight sausage! – Your sausage should always “smile”, and only sausages made with natural sausage casings smile. Don’t get tricked by those straight collagen casings. They’re the wurst!
- Casings – the hidden super-hero of every sausage These natural sausage casings are all pre-tubed for easy transfer and no annoying tangles. They have an amazing ‘semipermeable’ wall that breathes, meaning none of your special sausage juices escape but all of the beautiful BBQ/cooking flavours are absorbed, resulting in more juicy, more flavoursome sausages. They’re also nice and looooooong (min 8m) which makes sausage making much faster, and less mess! A benefit of natural casings is they have a delicate ‘bite’, the best sausage ‘pop’ and the trademark “smile” that you can only get from a natural sausage.
- No Shorts Guarantee!* ‘Shorts’ are any short off-cuts of sausage casings that could be as short as 2ft. There are a number of manufacturers out there who cheekily package and sell these off to unsuspecting sossie makers. What that means for you is more time, more waste, more mess and poor value for money
NZ’s animal welfare standards are some of the toughest in the world.
All the NZ Casings Co. hog casings come from pigs that are born and raised in New Zealand by farmers who raise their animals with care.
Also, 95% of commercial pork produced in New Zealand is also ‘PigCare Certified’, a separate, independently audited best practice accreditation for animal welfare, health and wellbeing. NZCC hog casings are currently processed to high-quality standards in a specialist facility in Australia. Hog casings make fat, chunky sausages and would traditionally be used for Italian sausages, bratwurst, knockwurst, kielbasa, fresh or cured chorizo, andouille, chicken, pork, venison, lamb or beef. Both the sheep and hog casings are suitable for fresh or cured sausages and smoking.
100% natural sausage casings from New Zealand Sheep & Hog
What is a natural sausage casing?
Natural sausage casings are made from the small intestines of an animal, in NZ Casings Co.’s case, free-range, grass-fed New Zealand sheep. They are cleaned and calibrated by hand and via machinery using only water. 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.
How do sausage casing sizes work?
Casings are generally sold based on their diameter (often referred to as ‘calibre’). Natural sheep casings generally range from 20-30mm (0.8″-1.2″), sold as either 20/22 (as in 20-22mm), 22/24, 24/26 or 26/28. The measurement is the diameter of a casing once stuffed. Hog casings generally fall between 30-45mm/1.2-1.8″ (32/35, 35/38 or 38/42). These sausage casings are 24-26mm/1″-1 1/16″ (or 24/26). This means they range from 24mm diameter to 26mm diameter, and that your sausage will therefore end up between 24-26mm. This is about the same size as an NZ $2 coin or a US quarter. Certain sausages have traditionally used certain sized casings but at NZCC we are not size-ist. Our motto is that it’s not the size of your sausage that counts. What’s important is the quality of the finished product.
For more FAQ’s see NZ Casings Co ‘Everything You’ve Ever Wanted to Know About Sausage Casings‘
Let’s rid the world of mass-produced, inferior sausages and casings!
Proudly family-owned and based in Whakatu, Hawkes Bay, New Zealand. Luke & Tracy Kavanagh set out to make the best sausage casings in the world for butchers and craft sausage makers who care about where their food comes from, which is why they produce ONLY natural casings and ONLY supply ‘A-Grade’ products. Every single product is quality checked, so you can guarantee the quality is top-notch; they even have a ‘no shorts’ guarantee*.
Luke is seriously passionate about the age-old craft of making natural casings and is also a fanatical sausage maker – so he knows his sausage stuff. All their hog comes from New Zealand pigs, and their sheep casings are sourced from New Zealand farms, where the animals are grass-fed and free to roam on rolling green hills.
