Premium Natural Hog Casings, 1 Hank

Premium Natural Hog Casings, 1 Hank are the traditional choice for making fresh, smoked, and cooked sausage with an authentic bite, texture, and appearance. The edible hank of sausage casings is packed in purified salt for long shelf life and is designed for smooth stuffing, strong performance, and dependable results.

Each full hank of hog casing contains approximately 90 yards of casing and is available in multiple sizes to match your recipe, link style, and stuffed diameter. Whether you’re making bratwurst, Italian sausage, breakfast sausage, Polish links, pepperoni, or rope sausage, choosing the right size helps improve stuffing control, texture, and final presentation.

Flush and soak before use, keep refrigerated, and select the casing diameter that best fits the sausage you want to make.

Choose the Right Casing Size

29–32mm Natural Hog Casings

• Best for Italian sausage, bratwurst, and country breakfast sausage.
• Stuffed diameter: approximately 1 1/8"–1 1/4".
• Approximate casing needed per 1 lb. of meat: 2.5 feet.
• Approximate stuffing capacity per hank: 70 lbs.*
• A good all-purpose option for smaller fresh links and classic homemade sausage.

32–35mm Natural Hog Casings

• Best for large bratwurst, Italian sausage, and rope sausage.
• Stuffed diameter: approximately 1 1/4"–1 3/8".
• Approximate casing needed per 1 lb. of meat: 2 feet.
• Approximate stuffing capacity per hank: 80 lbs.*
• A popular choice for traditional bratwurst and medium-large fresh sausage links.

35–38mm Natural Hog Casings

• Best for larger Polish sausage, Italian link sausage, pepperoni, knockwurst, and rope sausage.
• Stuffed diameter: approximately 1.3"–1.5".
• Approximate casing needed per 1 lb. of meat: 1.3–1.5 feet.
• Approximate stuffing capacity per hank: 200–220 lbs.*
• Ideal when you want a larger link with a hearty bite and strong casing performance.

38–42mm Natural Hog Casings

• Best for large Polish sausage, Italian link sausage, pepperoni, knockwurst, and rope sausage.
• Stuffed diameter: approximately 1.5"–1.65".
• Approximate casing needed per 1 lb. of meat: 1–1.3 feet.
• Approximate stuffing capacity per hank: 230–280 lbs.*
• A strong choice for larger-diameter sausage that needs dependable stuffing and hanging strength.

Product Details

• Full hank hog casing is approximately 90 yards.
• Edible natural hog casings packed in purified salt.
• Processed to support tensile strength, inner-wall durability, and hanging strength.
• Designed to reduce bursting during stuffing and smoking.
• Minimal pinholes for smoother, frustration-free stuffing.
• Whiskers removed for a cleaner appearance and better handling.
• Suitable for hand-crank, motorized, and hydraulic sausage stuffers.
• Shelf-stable when properly salted, but must be stored under refrigeration for best quality.
• We also offer a Pretubed Natural Hog Casing option for faster loading and easier stuffing.

How to Prepare Natural Casings

1. Remove only the approximate amount of casing needed for your batch.
2. Place the casings in a clean, food-safe bowl.
3. Rinse casings of salt under cool running water.
4. Flush the inside of each casing with cool water to help with smooth stuffing.
5. Soak casings smaller than 42mm in cool water for about 2 hours in the refrigerator before use.
6. For larger casings (>42mm): place a bowl of the beef bung, middles, and rounds in the refrigerator to soak overnight before use.
7. Optional for odor control: add 1/2 tsp. baking soda per cup of soaking water.
8. Optional for tenderness: add a squeeze of lemon juice or 1 tablespoon of white vinegar to the soaking water.
9. After soaking, load the casing onto your stuffing tube and begin stuffing at a steady, controlled pace.

Storage & Refrigeration

• Keep natural hog casings refrigerated until ready to use.
• Do not freeze natural casings, as freezing can weaken the casing and cause more blowouts after thawing.
• Salted casings may produce a strong odor if left unrefrigerated for too long; this is normal and usually subsides once returned to the refrigerator.
• After opening, repack unused casings in purified salt, seal tightly, and refrigerate.

Shipping & Returns

• Natural casings cannot be shipped outside the United States.
• All natural casings are non-refundable and non-returnable.
• Casing capacity may vary depending on meat density, link size, loop length, and how tightly the casing is filled.

Natural Casings 101

 Not sure which size is best for your recipe? Read our guide to natural sausage casings and casing types here: Sausage Casings 101.

Click here for more information on what type of natural casing to use. Click here for additional sizes and types of natural casings.

*Casing capacity depends on meat/fill density, size/lengths of links or loops, and how tightly the casings are being filled.