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How do you use natural sheep casings?


Natural sheep casings are used for making traditional sausages, such as bratwurst, frankfurters, and chorizo. They are made from the intestines of sheep, and are prized for their flavor, texture, and ability to hold moisture. In this article, we will explore the steps involved in using natural sheep casings to make delicious sausages at home.

Step 1: Preparation

The first step in using natural sheep casings is to prepare them for use. This involves soaking the casings in lukewarm water for 30-60 minutes, which helps to soften and hydrate them. After soaking, rinse the casings thoroughly and gently squeeze out any excess water. Then, cut the casings into the desired lengths, depending on the type of sausage you are making.

Step 2: Stuffing the Casings

Once the casings are prepared, it’s time to stuff them with the sausage mixture. To do this, you will need a sausage stuffer, which is a device used to force the sausage mixture into the casings. You can purchase a manual or electric sausage stuffer, depending on your preference.

Begin by attaching the casing to the stuffing nozzle of the sausage stuffer, making sure to leave enough of an opening at the end to allow the sausage mixture to enter the casing. Fill the sausage stuffer with the sausage mixture, and then slowly crank the handle or turn on the machine to begin stuffing the casings.

As the sausage stuffer pushes the mixture into the casing, be sure to gently hold the end of the casing and guide it onto the nozzle to prevent air pockets from forming. You can use a sausage pricker to release any air pockets that may form during the stuffing process.

Step 3: Linking the Sausages

Once the casings are stuffed, it’s time to link the sausages. To do this, you will need to pinch the sausage at the desired length and twist it several times in opposite directions to form individual sausages. Repeat this process until all of the sausage mixture has been used.

Step 4: Drying and Aging

After linking the sausages, it’s important to let them dry and age for a period of time. This allows the flavors to develop and the sausages to firm up. To dry the sausages, hang them in a cool, well-ventilated area for several hours, or until they are no longer tacky to the touch.

Step 5: Cooking

The final step in using natural sheep casings is to cook the sausages. There are several methods for cooking sausages, including grilling, baking, boiling, and frying.

When grilling or baking, place the sausages on a rack and cook for 15-20 minutes, turning occasionally, until the internal temperature reaches 160Β°F. When boiling, place the sausages in a pot of simmering water and cook for 8-10 minutes, until the internal temperature reaches 160Β°F. When frying, heat a small amount of oil in a pan and cook the sausages for 8-10 minutes, until golden brown and cooked through.


Using natural sheep casings to make sausages is a traditional and flavorful way to enjoy this popular food. The steps involved in using natural sheep casings are straightforward and can be accomplished with the right tools and ingredients. Whether you’re a seasoned sausage maker or just starting out, using natural sheep casings is sure to result in delicious and satisfying sausages that your friends and family will love.

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