Stuffing

These netted honeycomb fibrous casings are clear, unprinted non-edible with a string tied at one end. This casing is reinforced with twine to add the netted honeycomb look for an "Old World" classic look to your sausage. This casing is 2 1/2" X 20" and...

LEM's Collagen Middles Casings are the perfect alternative to fibrous casings. These collagen middles are clear, unprinted casings made from beef protein, non-edible with a string tied at one end. The advantage of collagen middles casings is they shrink...

The Sausage Pricker is an essential tool for sausage making. With just a few quick jabs of the pricker, you can remove air pockets in stuffed casings prior to cooking or smoking. Stainless steel prongs. Save 10% on this item when you buy this item along...

LEM now has a non-edible Hot Dog casing! Grind meat into a fine emulsion (3 times through a 3/16" plate). Then use one of the following preparation methods:1. Stuff casings and place in 180 degree water and cook for 30 minutes or until internal...

LEM's Natural Casings make juicier, tender sausage - and they're now available pre-tubed! Casings come in salted brine and on a "straw". The casings will need to be soaked for at least 30 minutes and flushed. To use after cleaning: simply put the...

LEM's Natural Casings make juicier, tender sausage - and they're now available pre-tubed! Casings come in salted brine and on a "straw". The casings will need to be soaked for at least 30 minutes and flushed. To use after cleaning: simply put the...

LEM's edible Natural Casings make juicier, tender sausage. They provide a distinctive "pop" when you bite into sausage stuffed in natural casings. These casings should be rinsed in warm water several times, then soaked in water for one hour until soft...

LEM's edible Natural Casings make juicier, tender sausage. They provide a distinctive "pop" when you bite into sausage stuffed in natural casings. These casings should be rinsed in warm water several times, then soaked in water for one hour until soft...

LEM's edible Natural Casings make juicier, tender sausage. They provide a distinctive "pop" when you bite into sausage stuffed in natural casings. These casings should be rinsed in warm water several times, then soaked in water for one hour until soft...

Edible Collagen Casings take the place of using natural hog or sheep casings. These beef protein casings can be used for fresh, cured, or smoked sausages. There is no preparation necessary; just put them on your stuffing tube and before you know it, you...

Edible Collagen Casings take the place of using natural hog or sheep casings. These beef protein casings can be used for fresh, cured, or smoked sausages. There is no preparation necessary; just put them on your stuffing tube and before you know it, you...

Edible Collagen Casings take the place of using natural hog or sheep casings. These beef protein casings can be used for fresh, cured, or smoked sausages. There is no preparation necessary; just put them on your stuffing tube and before you know it, you...