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🥩 Premium Natural Hog Casings — Our #1 This Season

⭐ Trusted By 1M+ Makers Since 1978

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Curing Ingredients for Sausage, Salami & Whole Muscle

Achieve perfect dry cure sausage with ingredients trusted by professionals and home artisans alike. Whether you're making salami, pepperoni, summer sausage, or prosciutto, we carry the components that make curing both safe and repeatable.

Insta Cure #1 is the standard for anything cooked or smoked within 30 days — fresh sausage, snack sticks, bacon and hams. Insta Cure #2 is for dry cured sausage where the meat is never cooked, like salami and coppa. Both carry usage rates on the label, and getting them right is the difference between safe cured sausage and a dangerous one.

Beyond the cures, we stock starter cultures and mold for controlled fermentation, dextrose and sugars to feed it, plus Fermento and encapsulated citric acid when you want the tang without the wait.

Pair with a curing chamber for temperature and humidity control, or fibrous casings for summer sausage and salami.

Craft with confidence. Cure with precision — only at The Sausage Maker.

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Let customers speak for us

from 18164 reviews
Fresh Collagen Casings 28mm
Howard Camardelle
Honest review

These are so easy to work with. Are they natural casings? No.

With that being said I didn’t feel comfortable some polish sausage on the grill and they did what a casing should do….they ate great. Also used smaller version of these for breakfast links. Fantastic.

Fresh Collagen Casings 28mm
DrySteak Wraps for Dry Aging Steaks
MARK KRATZ
Easy to use and apply

Easy to use and apply. Easy to follow instructions. It will be three more weeks to see how it worked.

DrySteak Wraps for Dry Aging Steaks
Fresh Collagen Casings 22mm
Howard Camardelle
The fresh collagen is a game changer

The fresh collagen is a game changer. Cased great and my breakfast links fired up perfectly. They ate as well as any commercially cased sausage I’ve ever eaten.

I’ll be ordering more of this and other sizes.

Fresh Collagen Casings 22mm
25 lb. Sausage Stuffer
Rick
We use this stuffer for processing at deer camp

We use this stuffer for processing at deer camp. Run 5 to 6 hundred plounds through it ever year. Make sticks, balogna and potato sausage with it. Also use it to stuff pack ground sausage into bulk bags. Has performed flawlessly for the last ten years.

25 lb. Sausage Stuffer
The Sausage Maker
Adrien Le Roy

Great customer service and would recommend to anyone!

The Sausage Maker
Bactoferm F-RM-52
Adrien Le Roy

Product had easy to follow instructions and the results came out great! Will definitely keep ordering from here once supplies run low!

Bactoferm F-RM-52
1 lb High Temp Cheese 2 Pack
Howard Camardelle
Excellent product

Excellent product. Variety is good!!

1 lb High Temp Cheese 2 Pack
Pretubed Natural Hog Casings 29-32mm
Owen Lewis
Pretubed casing

Pretubed casing worked out really nice and did the job. Had no casing blow outs and was easy to slide onto the casing horn. Pretube casing are a little spendy but for me worth the fewer steps of preparation from not being tubed.

Pretubed Natural Hog Casings 29-32mm
Pre-tied Collagen Casings 60mm
Chance
When using the smoker I purchased from the sausage maker

When using the smoker I purchased from the sausage maker, I only use sausage maker casings and other items. Just seems right :)

Pre-tied Collagen Casings 60mm
Gold Hygrometer
Anthony Spears
Gold Hygrometer

Hygrometer seems to work pretty good. Easy to read the dial. I haven’t had it very long but first indications is that looks and works pretty good.

Gold Hygrometer
Ground Mace
Cathy Novaresi
Best quality and best pricing

We make sausage as a family for the last 47 years! Over the 10+ years we have only purchased our spices from Sausage Maker. They have the best pricing and more importantly, the best quality.

Ground Mace
Natural Beef Middles Casings 55-60mm
Gary Ronald
I use for smaller sausage!

I use for smaller sausage. Mainly Calabrian Soppressata

Natural Beef Middles Casings 55-60mm
Premium Natural Hog Casings 32-35mm, 1 Hank
Nicholas Stachowiak
Worked great

Worked great. Made 500 sausages with minimal blow outs. Tastes great.

Premium Natural Hog Casings 32-35mm, 1 Hank
Brown Mahogany Collagen Casings 16mm
Robert Bradley
I always use casings from TSM for all my sausage

I always use casings from TSM for all my sausage. They are always strong and I have very few blowouts.

Brown Mahogany Collagen Casings 16mm
Premium Natural Hog Casings, 1 Hank
Mike Hughey
I buy all my sausage casings from Sausage Makers

I buy all my sausage casings from Sausage Makers. They are great quality and I never have problems. Stuffing them also by seasonings brat seasonings, and they are great, deer Sausage this evening, and that is great

Premium Natural Hog Casings, 1 Hank