THE NEW ZEALAND CASINGS CO Natural Lamb Sausage Casings 19mm (32ft) — Pre‑Tubed, Halal, Ready to Stuff

Natural lamb sausage casings, 19mm diameter and 32ft long, supplied pre-tubed for easy stuffing of snack sticks, pepperoni sticks and breakfast links.

THE NEW ZEALAND CASINGS CO supplies premium lamb (sheep) casings designed for makers who want authentic texture, reliable shrink and excellent smoke absorption. These A-grade casings measure about 19–21mm (roughly 3/4 inch), arrive pre-flushed and mounted on hard tubes to simplify loading onto your stuffer, and total approximately 32 feet—enough for about 5.5 lb of sausage or near 55 snack-stick links depending on link size.

How do these casings make snack sticks and breakfast sausages easier to produce?

Pre-tubed lamb casings reduce the fiddly steps of threading loose gut over a stuffer nozzle. The hard tubes protect the casing, prevent tangles and speed up transfer, so you spend less time prepping and more time stuffing.

• Pre-flushed and pre-tubed to slide smoothly onto your stuffer nozzle
• Hard tubes prevent knots and tangling during loading
• Consistent 19–21mm diameter for uniform stick size
• Approximately 32 feet per pack yields ~55 small links or 5.5 lb of sausage

Why choose natural lamb (sheep) casings over collagen or other alternatives?

Lamb casings are naturally semipermeable, so smoke and curing aromas penetrate the meat while the casing shrinks with the sausage to avoid air pockets. That results in a traditional snap, better flavor absorption and fewer split or dry sausages compared with many collagen options.

• Semipermeable walls let smoke and brines infuse the meat
• Shrinks with the meat to prevent separation and air pockets
• Produces the classic ‘snap’ when bitten
• Free-range, grass-fed New Zealand sourcing for traceability

Are these casings ready to use and are they certified for dietary needs?

Yes — the casings come pre-treated and ready to mount on your stuffer, no additional lengthy soaking or rinsing required beyond standard short rehydration if you prefer. They are certified Halal by the New Zealand Islamic Development Trust (HL MP2901), making them suitable for many dietary requirements.

• Pre-flushed for quick preparation and easy handling
• Halal certified (NZ Islamic Development Trust HL MP2901)
• Minimal ingredients: natural casing and salt only
• Traceable back to New Zealand farms for animal welfare transparency

How much product do I get and what is the no-'shorts' guarantee?

This pack contains about 32 feet of continuous casing, enough for roughly 5.5 pounds of filling or about fifty-five snack-stick links depending on portioning. THE NEW ZEALAND CASINGS CO offers a no 'shorts' guarantee, meaning you receive full-length usable casing rather than small offcut pieces.

• Pack length: ~32 feet of continuous casing
• Yield estimate: ~5.5 lb of sausage or ~55 small links
• No 'shorts' policy — fewer wasteful offcuts and better value
• A-grade quality for consistent results

Who is this for: these 19mm natural lamb casings suit home butchers, charcuterie hobbyists, small-batch producers and professional kitchens that value traditional mouthfeel and smoke flavor. If you want authentic snap, even curing or smoking performance, and easy stuffer loading with Halal certification and full traceability, this product is designed for you.

Ingredients

INGREDIENTS: Natural Sheep Casings (Sheep Intestines), Salt. STORAGE: Our casings have a 2 year ambient shelf life, so storing them unrefrigerated is perfectly acceptable. However, we do recommend storing your casings in the refrigerator for optimal freshness. Once the product is opened any leftover product must be stored in the refrigerator.

or for maximum freshness. Once opened please store in the refrigerator. We do not recommend freezing our natural sheep casings. Technically freezing the product will not compromise the casing. However, the salt that the product is coated in will freeze into sharp salt crystals which can damage/tear the casing. DIRECTIONS: PLEASE DO NOT REMOVE CASINGS FROM TUBES. 1) Rinse thoroughly under cold tap to remove salt, try to wash away salt from between the folds. 2) Soak casings on tubes in warm water (99F = body temp) for minimum 45mins or overnight in cold water. 3) Transfer casings from tube to your sausage making nozzle using a 0.5" nozzle. 4) Generously re-salt any left over casings 5) Wrap in clingfilm and put back into our re-sealable pouch 6) Store in refrigerator up to the best before date