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High Temp Cheese That Holds Up to Heat and Delivers Big Flavor

Our high temp cheese is specially formulated to retain its shape and texture during smoking and cooking — even at temperatures up to 400°F. Perfect for stuffing into sausages, snack sticks, burgers, and more, it adds rich, melty pockets of flavor without breaking down under heat.

Available in cheddar, pepper jack, mozzarella, Swiss, and bleu, each variety is diced for easy blending and evenly distributed flavor in every bite.

Smoke it. Cook it. Enjoy real cheese flavor that lasts — only from The Sausage Maker.

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  • Overall

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Let customers speak for us

from 16279 reviews
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
EcoCure #1 - 8oz
Robert Hudson
Great stuff

Great stuff We made some pork pies with it and some Texas Hot links sausage and they turned out fantastic

EcoCure #1 - 8oz
Natural Beef Rounds Casings 40-43mm
Andrew Torrefiel
I've used this casing for my homemade sausage for seven years

I've used this casing for my homemade sausage for seven years. I've never used another brand; I always order from Sausage Maker.

Natural Beef Rounds Casings 40-43mm
Premium Natural Hog Casings 29-32mm, 1 Hank
John Gemignani
Love using never have any problems the

Love using never have any problems the casings

Premium Natural Hog Casings 29-32mm, 1 Hank
Poppy Seed
Armando Avolio Jr.
Poppyseed

Awesome, will buy again

Poppy Seed
1 1/4" Stainless Steel Stuffing Tube
Leroy Bertsch
The 1 1/4” stainless steel stuffing tube worked great to stuff one-inch square cuts of cured pork

The 1 1/4” stainless steel stuffing tube worked great to stuff one-inch square cuts of cured pork shoulder into 5” fibrous casings. The end result was “Round Bacon”

1 1/4" Stainless Steel Stuffing Tube
Pretubed Natural Hog Casings 29-32mm
minnie sentelle
Great casings clear and whisker free didn’t have

Great casings clear and whisker free didn’t have any to pop

Pretubed Natural Hog Casings 29-32mm
Bactoferm Mold-600
Anonymous
Fast shipping, worked fine enough

It arrived quickly, and although it was shipped at room temperature, it works perfectly.

Bactoferm Mold-600
Premium Natural Hog Casings 29-32mm, 1 Hank
Anonymous
My very first batch of sausage a SUCCESS!

Made my very first batch of sausage using The Sausage Maker’s natural hog casings AA premium. The size 29-32 was the perfect size. Of course I chose the longest casing in the bundle for only 1.5 pounds of sausage, but everything worked out better than I had expected. Being harvested from domestic hogs was the primary reason for my purchase. Combined with the premium quality od their casings will definitely keep me coming back!

Premium Natural Hog Casings 29-32mm, 1 Hank
Bactoferm - Flavor of Italy
Victoria Bentley
The best

Everything I buy from you is of very good quality.

Bactoferm - Flavor of Italy
Natural Hog Casings Home Pack
Jason
Excellent product

Excellent product.Couldn’t work better.

Natural Hog Casings Home Pack
The Sausage Maker
Michael Schwartz
Great Products

I use several of your smoked collagen casings and your larger flat casings for my Salami. They hold up to the stuffing process and the smoking . The large flat casings are both smoked and put in a hot water bath and then hung for two weeks to dry out properly. They hold up to this process really well and the end results is always excellent.

The Sausage Maker
60mm x 32ft Natural Dried Casings
Pete DeComo
Great natural dried casings!

Great product for Italian salumi!

60mm x 32ft Natural Dried Casings