Pretubed Natural Hog Casings

Pretubed natural hog casings are the fastest way to stuff sausage with natural casings. Each casing comes pre-strung on its own plastic sleeve, already separated, so it slides straight onto your stuffing tube. Soak with the plastic still on, slide one end over the tube, pull the plastic off the other end, and you're stuffing. No untangling, no hunting for the open end.

Sourced from North American hogs only, packed in purified salt, the tubed natural hog casings are available in four sizes from breakfast links to rope sausage.

What makes pretubed casings different

Standard natural casings arrive in a tangled hank that you separate by hand — a slow, slippery job. Pre-tubed hog casings are individually strung and wrapped, which turns a fifteen-minute task into about thirty seconds per casing. If you stuff in volume, or you're teaching someone else to stuff, this is the version to buy.

Choose the Right Casing Size

29–32mm Pretubed Natural Hog Casings

• Best for Breakfast links, brats, and Italian sausage.
• Stuffed diameter: approximately 29-32 mm (1 1/8" – 1 1/4").
• Approximate casing needed per 1 lb. of meat: 2.5 feet.
• Approximate stuffing capacity: 45 lbs.*
• A good all-purpose option for smaller fresh links and classic homemade sausage.

32–35mm Pretubed Natural Hog Casings

• Best for large brats, Italian sausages, and rope sausages.
• Stuffed diameter: approximately 32–35 mm (1 1/4"–1 3/8").
• Approximate casing needed per 1 lb. of meat: 2 feet.
• Approximate stuffing capacity: 50 lbs.*
• A popular choice for traditional bratwurst and medium-large fresh sausage links.

35–38mm Pretubed Natural Hog Casings

• Best for kielbasa, pepperoni, knockwurst, and rope sausages.
• Stuffed diameter: approximately 35-38 mm (1.3"–1.5").
• Approximate casing needed per 1 lb. of meat: 1.3–1.5 feet.
• Approximate stuffing capacity: 55 lbs.*
• Ideal when you want a larger link with a hearty bite and strong casing performance.

38–42mm Pretubed Natural Hog Casings

• Best for large Polish sausage, summer sausage, ring bologna, liverwurst, and dry cured pepperoni.
• Stuffed diameter: approximately 38-42 mm (1.5"–1.65").
• Approximate casing needed per 1 lb. of meat: 1–1.3 feet.
• Approximate stuffing capacity: 60 lbs.*
• A strong choice for larger-diameter sausage that needs dependable stuffing and hanging strength.

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

Product details

• Edible natural casing
• Whisker free
• Grade A quality — minimum pinholes, better durability and tensile strength
• Sourced from North American hogs only
• Packed in purified salt; indefinite shelf life when refrigerated
• Flush and soak in tap water before use

Storage and handling

Keep natural casings refrigerated until you're ready to use them. Unrefrigerated salted casings can give off a strong odor — this is normal, and it subsides once they're chilled again. Never freeze natural casings. Freezing damages their integrity and causes blowouts after thawing.

Shipping Information

Natural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.

How to Choose the Right Sausage Casing for Your Recipe

 Not sure which size is best for your recipe? Read our guide to match your casing to the sausage you're making.

Watch here for more information on what type of natural casing to use.

View all additional sizes and types of natural sausage casings.