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Fibrous Sausage Casings for Smoked & Cured Meats

Fibrous sausage casings are ideal for making bologna, summer sausage, and other cured or smoked sausages that require strength, shape retention, and an easy peel after cooking. Made from plant-based cellulose, these non-edible casings are durable, smoke-permeable, and simple to work with.

Available in a wide range of sizes, our fibrous casings come in clear or mahogany varieties. Mahogany casings offer a more uniform smoked appearance, while clear options let the natural sausage color show through. Select styles are available pre-tied, protein-lined for better meat adhesion, or printed for a classic look.

Strong, consistent, and built for the smokehouse — only from The Sausage Maker.

Need More Information?

Don't know which casing to use? Check out our Sausage Casings 101 for additional information.

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Let customers speak for us

from 15955 reviews
Natural Sheep Casings 22-24mm
Brandt Olivier

I’m always happy using the Natural Sheep Casings (22–24mm) from The Sausage Maker Company. The quality is consistently excellent—strong, easy to work with, and perfect for producing great sausages every time.

They’re also very reasonably priced, which makes them great value for money. It’s a product I trust and keep coming back to.

I’ll definitely be placing another order soon—highly recommended!

Natural Sheep Casings 22-24mm
Natural Beef Middles Casings 60-65mm
Mario Oderda

Very good product
I have been using it for sometime

Natural Beef Middles Casings 60-65mm
Potato Starch, 8 oz.
Mike M.

I use this nearly for all sausages. If the recipe calls for Non-fat dry milk powder I swap with potato starch. The taste of the Non-fat dry milk powder gives, for me, a strange aftertaste.

Potato Starch, 8 oz.
10 lb. Heavy Duty Stuffer Kit
James Holderman

I bought it because it was recommended by a YouTube channel that I follow, two guys and a cooler. I have not used it yet but I am extremely happy that I've got it. I put my name on the list to be notified when it came back in stock. Soon as I got the email I ordered it. So I won't be using it anytime in the near future, but I sure look forward to using it. And I bought the kit so it came with all kinds of hog casings and seasoning. I do make my own seasonings but I'm going to try what you sent. So thank you very much.

10 lb. Heavy Duty Stuffer Kit
Natural Hog Casings 29-32mm
Anonymous

Grate stuff, love it will buy again, thanks 😊

Natural Hog Casings 29-32mm
Natural Hog Casings Home Pack 2pack
Roger Customer

Great product. Delivered promptly. Will definitely order again.

Natural Hog Casings Home Pack 2pack
Corned Beef Cure
Ed Fogarty

Worked great! 17 lb brisket, four days brining. Came out perfect. Happy StvPat's.☘️

Corned Beef Cure
Mahogany Fibrous Summer Sausage Casings 61mm
Wally Hopkins

Made dry cure sopresatta with this as one of thee ingredients

Mahogany Fibrous Summer Sausage Casings 61mm
The Sausage Maker
Wally Hopkins

Easy to shop n checkout
Explanation of product is spot on

The Sausage Maker
Sausage Sticks Pepperoni Seasoning 1lb 2oz
Wally Hopkins

A crowd favorite
Deeeelicious!

Sausage Sticks Pepperoni Seasoning 1lb 2oz
Bactoferm T-SPX
Anonymous

Great starter culture. It performs exactly as expected and produces consistently delicious results. We’ve used it multiple times and will continue buying. Highly recommended.

Bactoferm T-SPX
Natural Beef Middles Casings 55-60mm
Anonymous

Excellent quality natural casings. We’ve been buying them repeatedly and they never disappoint. They keep well over time and are very reliable. Highly recommend.

Natural Beef Middles Casings 55-60mm
Game Summer Sausage Seasoning 2lbs 14oz
Terry Dillman

i use this produce all the time and people rave about the great taste.

Game Summer Sausage Seasoning 2lbs 14oz
The Sausage Maker
Terry Dillman

All products The Sausage Maker sells are gold standard. I recommend them to anyone.

The Sausage Maker
DrySteak Wraps for Dry Aging Steaks
Bill King

Did capicola
Did prime rib roast
So far it was easy
Still waiting for the results

DrySteak Wraps for Dry Aging Steaks