Natural Hog/Pig Sausage Casings - Home pack - Size 36


These All natural Hog or Pig intestine casings are made and processed in Australia to Australian food standards.

This pack contains around 20 metres of casing and will fill with approx 12kgs of sausage.

Hog casings make the best eating and cooking sausage, these skins will expand and contract during cooking which almost eliminates the chance of bursting.

It is always best to cook a snag on a lower slower temperature to avoid the potential of bursting.

These casings are suitable for a larger continental size sausage like a Bratwurst etc and come packed in salt and once opened you simply need to keep them refrigerated in the food grade zip lock pouch that they come in and keep them salted and moist. Storing them this way will ensure that they will remain good for a very long time.

USAGE: Simply pull out the qty that you feel that you might need and soak them in water for several hours to rinse off the salt and rehydrate the casings. Run water through them if you can using the end of your tap. If you have some remaining when you have finished making sausages just re-salt them and put them back in the bag in the fridge.

Product Reviews

See All 15 Customer’s Reviews Write a Review
  • Jarrod Minkevicius

    Posted by Jarrod Minkevicius on 28th Sep 2018


    Jarrod Minkevicius

  • Natural pig runner casings size 36

    Posted by Errol Smith on 31st Aug 2018


    I prefer to use natural casings for my smaller fermented sausage such as Land Jaeger. The Smoked and Cured size 36 runners are conveniently packed in a resealable container. They are good quality with long runs free of blemish holes. Other brands of runner have had perforations at regular intervals from the cleaning equipment.
    Runners were very well cleaned and had little residual odor when re hydrated. I also flush the runners inside after soaking, by placing an end over a tap outlet helping the runner to unwind in the sink, making them easier to handle.

    I kept one star off my rating as natural casings are not as easy to handle as synthetics.

  • natural hog/pig sausage casing

    Posted by Geoff on 4th Aug 2018


    Very easy to use and very happy with the end result.

See All 15 Customer’s Reviews