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Sausage Casings for Fresh, Smoked & Cured Sausage

Choose from the widest variety of casing types designed to support every style of sausage making — from homemade batches to professional production. Our selection includes natural hog, sheep, and beef options, as well as collagen, cellulose, fibrous, plastic, and plant-based alternatives.

Each casing is chosen for its quality, consistency, and ease of use — ideal for everything from bratwurst and salami to snack sticks and smoked links. Available in a range of sizes and styles, including pre-tied and protein-lined formats, there's a match for every recipe.

Start your next sausage project with the right tools — only at The Sausage Maker.

Need more information?

Are you unsure about what casing is best for your recipe? Contact us today so we can match you to the right product.

To learn more about the casing read our Blog on Sausage Casings 101.

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Why shop with us?

  • Over

    100k

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  • Overall

    4.8

    positive reviews

  • Sold in

    36

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Let customers speak for us

from 16167 reviews
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
Cherry Sawdust 5lbs Bag
Charles Hayes
Great to mix with Hickory

I have a hard time finding small dry chips for my Drevos Smoke Generator. I mix this sawdust into smallHickory chips to make a great blend. Burns super clean and generates nice smoke.

Cherry Sawdust 5lbs Bag
60mm x 32ft Natural Dried Casings
Charles Hayes
Space saver.

Love being able to cut these to the exact length I need for either the top or bottom of my curing chamber.

60mm x 32ft Natural Dried Casings
The Sausage Maker
Charles Hayes
Great product line

Great product line.

The Sausage Maker
Bactoferm - Flavor of Italy
Charles Hayes
Love Flavor of Italy

Love Flavor of Italy.

Bactoferm - Flavor of Italy
Smoked Pepperoni Seasoning 2lbs
Vinnie Froehlich / Yakima, WA

The absolute best pepperoni seasoning we have ever used! The fermentation with cold-smoke & dry age to -40% in climate controlled cabinet.
Superb results with lamb, venison, axis, pork or beef.

Smoked Pepperoni Seasoning 2lbs
Natural Sheep Casings Home Pack
Jorik Blom

I've been making traditional South African Boerewors for many years, but never tried my hand at "Droewors". I wanted nice lamb casings with a smaller diameter. These casings were absolutely perfect in both strength and size. Fast shipping as well.

Natural Sheep Casings Home Pack
Premium Natural Hog Casings 29-32mm
Mike Renn

Very good quality with only 2 blowouts in a 100 pound batch of Kolbaz. Good and strong but just a little hard to put on the nozzle. There was quite a bit of twist in them which made putting them on slowly. Gave them several great rinses and soakings about an hour prior to use. Very satisfied.

Premium Natural Hog Casings 29-32mm
Natural Beef Middles Casings 55-60mm
Mario Oderda

Perfect for what I needed!!

Natural Beef Middles Casings 55-60mm
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
The Sausage Maker
Mario Oderda

Good service. Fast deliveries

The Sausage Maker
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