Natural Sausage Skins - Supplier of top quality natural hog and sheep casings

Natural Sausage Skins - Suppliers of sausage casings and skins

Frequently Asked Questions

How long do the casings last?

There is a 3 months shelf life.

Why use spooled casings?

Spooled casings are far easier to use than unconverted product due to the fact that you just set up and go rather than hunting for ends and constantly untangling as you would if using un-spooled products

Do the need to be kept in the fridge?

A cool dry place is fine.

The quantity I want is not listed can you do different quantities?

Yes no problem. We can supply any amount you want. Just contact us.

Can I get a copy of the microbiological test?

Yes just request one with your product and we will send the latest report.

How many sausages can I make from the casings?

Sheep casings for the chipolata sausage: approx 12-16 to the lb
Hog casings for the thick sausage: approx 6-8 to the lb
Ex narrow hog for something in between: approx 10-12 to the lb

What is the filling capacity of the skins?

1 bundle of sheep casings(80 yards) yields approx 40 lb of meat
1 bundle of hog casings(100 yards) yields approx 100 lb of meat
1 bundle ex narrow hog(80 yards) yields approx 60lb of meat

Is there a discount for ordering larger Quantities?

Yes. Orders over 10 bundles will receive a discount just give us a ring.

How do I get the skins off the spool?

Just soak in water for a couple of hours and they will just slide off

Do you only accept Paypal?

We accept cheques, cash or bacs transfers. Please call 01285 655800 for details. We now also accept major credit cards and debit cards. You will have to option to pay by card when you go to the checkout page.

 

How long do they take to be delivered?

We send them out first class with Royal Mail(It is usually the next day)

Do you do guaranteed next day delivery?

Yes. For an extra £2.50 we can send them guaranteed next day delivery by courier(weekdays only)

 

I'm not sure how to make my own sausages

Click here for some simple guidelines on sausage making (PDF file)



Please contact us if you require any further information.