THE NEW ZEALAND CASINGS CO Natural Hog Casings 32mm (1.25") — 32 ft Pre‑Tubed A‑Grade for Authentic Snap & Easy Stuffing

Natural hog casings 32mm (1.25") from THE NEW ZEALAND CASINGS CO are pre-flushed and pre-tubed 32 ft of A-grade pork casing that yields about 12 lb of sausage and offers the authentic snap and breathability of a natural casing.

These natural hog casings are prepared from pork intestine, salted and flushed, then supplied on a single soft tube for easy handling. At roughly 32–25 mm diameter, they suit classic dinner sausages, bratwurst, kielbasa and many larger styles. The single 32 ft length reduces waste and tangles compared with mixed short pieces, and the natural membrane allows smoke and seasoning to penetrate while producing the characteristic bite home cooks and charcutiers prize.

How will these 32mm casings affect my sausage texture and flavor?

Natural hog casings are semi-permeable, so they let smoke and seasonings reach the meat while holding juices in. That produces juicier links with a crisp, satisfying snap when bitten, unlike most plastic-based alternatives.

• Semi-permeable wall helps smoke and marinades infuse meat.
• Natural elasticity reduces bursting during cooking and smoking.
• Gives a firm, audible snap and pleasant mouthfeel.
• Ideal for fresh, cured or smoked preparations.

Will this pack be easy to mount on my stuffing machine or funnel?

Yes — the product arrives pre-tubed on one soft transfer tube, which speeds the threading process and prevents common knots or short offcuts. The continuous 32 ft length is convenient for long runs and minimizes stops to re-thread or splice lengths together.

• Pre-tubed for quick transfer to sausage stuffer nozzles.
• Single continuous length with no mixed shorts or offcuts.
• Compatible with most home and small-scale commercial stuffers using similar diameter nozzles.
• Pre-flushed for immediate use after a quick rinse if desired.

What recipes and meats work best with 32mm hog casings?

At about 32 mm (1.25 in), these casings are sized for plump links — think bratwurst, kielbasa, thicker breakfast sausages, and many European styles. They suit pork, beef, venison, elk, chicken blends and mixed-meat recipes where a larger diameter enhances mouthfeel and presentation.

• Bratwurst, kielbasa, chorizo and Italian-style sausages.
• Fresh-grind sausages and lightly cured recipes for smoking.
• Game meats like venison or elk when blended with pork or beef fat.
• Perfect for grilling, pan-searing or smoking for robust flavor.

How do I store and prepare these natural casings for use?

Salted and pre-flushed, the casings should be kept refrigerated until you’re ready to assemble sausages. Rinse briefly to remove excess salt, soak if needed to soften, and slide the length onto your stuffer tube—no chemical soaking required for basic use.

• Keep refrigerated; use before the package expiry.
• Rinse to remove surface salt, soak 15–30 minutes if preferred.
• Mount on stuffer nozzle and tie off or portion into links as desired.
• Can be used fresh or in lightly cured/smoked processes.

Who is this for? Home butchers, hobby charcutiers and small-batch producers who want authentic, full-flavored sausages will appreciate these A-grade, pre-tubed hog casings from THE NEW ZEALAND CASINGS CO. If you value ease of use (no shorts), traditional texture, and the ability to smoke or cure sausages that breathe and retain juiciness, this 32 mm, 32 ft pack is a practical choice for household sausage making or small-scale artisanal projects.

Ingredients

Ingredients: The casings are made from natural hog intestines and salt.