Natural Hog Casings 32-35mm
For plumper sausages with classic texture and bite.
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Secure Payment Methods
Description
Hog casings are the traditional choice for larger sausages, and for good reason.
These 32-35mm natural hog casings offer more structure than sheep casings, making them ideal for sausages where size, shape, and juiciness matter. The casing holds the meat firmly during stuffing and cooking, while still allowing flavours to develop naturally through the casing.
They’re graded for consistency, salted for preservation, and supplied pre-tubed to simplify preparation. Once soaked, the casings slide smoothly onto the stuffing tube and fill evenly, helping you produce sausages with a clean finish and classic bite.
Straightforward, dependable, and built for makers who enjoy traditional sausage making.
Who’s this for
Home sausage makers producing thicker, hearty sausages
BBQ enthusiasts making classic pork or mixed-meat links
Anyone wanting plump sausages with a firm bite
Makers who prefer natural casings over collagen options
Types of sausage
- Bratwurst
- Italian sausages
- Polish sausage
- Pork sausages
- BBQ and grill sausages
Specifications
| Specification | Details |
|---|---|
| Product | Natural hog casings |
| Diameter | A Grade uniform 32-35mm |
| Shelf life | 12 months from manufacture Minimum 6 months best-before (when stored correctly) |
| Length Options | 10m | 45m | 90m |
| Pack Format (10m) | 1 x 10m |
| Pack Format (45m) | 3 x 10m |
| Pack Format (90m) | 6 x 15m |
| Approx. Yield (Yields are estimates and vary with filling style.) | 10m Option: ~2.5 kg or ~55 sausages (60g), 45m Option: ~24kg or ~300 sausages (80g), 90m Option: ~49kg or ~610 sausages (80g) |
Shipping and Warranty
Fast shipping Australia and New Zealand
Your Kalahari Khabu equipment includes a warranty which covers the working parts of the unit. Contact us via email and we will send you your required replacement parts.
Natural Hog Casings 32-35mm
For plumper sausages with classic texture and bite.
Free Shipping Across New Zealand
Secure Payment Methods
Description
Hog casings are the traditional choice for larger sausages, and for good reason.
These 32-35mm natural hog casings offer more structure than sheep casings, making them ideal for sausages where size, shape, and juiciness matter. The casing holds the meat firmly during stuffing and cooking, while still allowing flavours to develop naturally through the casing.
They’re graded for consistency, salted for preservation, and supplied pre-tubed to simplify preparation. Once soaked, the casings slide smoothly onto the stuffing tube and fill evenly, helping you produce sausages with a clean finish and classic bite.
Straightforward, dependable, and built for makers who enjoy traditional sausage making.
Who’s this for
Home sausage makers producing thicker, hearty sausages
BBQ enthusiasts making classic pork or mixed-meat links
Anyone wanting plump sausages with a firm bite
Makers who prefer natural casings over collagen options
Types of sausage
Commonly used for:
- Bratwurst
- Italian sausages
- Polish sausage
- Kielbasa
- Pork sausages
- BBQ and grill sausages
Suitable for pork, beef, lamb, venison, chicken, and mixed meats.
Specifications
| Specification | Details |
|---|---|
| Product | Natural hog casings |
| Diameter | A Grade uniform 32-35mm |
| Shelf life | 12 months from manufacture Minimum 6 months best-before (when stored correctly) |
| Length Options | 10m | 45m | 90m |
| Pack Format (10m) | 1 x 10m |
| Pack Format (45m) | 3 x 10m |
| Pack Format (90m) | 6 x 15m |
| Approx. Yield (Yields are estimates and vary with filling style.) | 10m Option: ~2.5 kg or ~55 sausages (60g), 45m Option: ~24kg or ~300 sausages (80g), 90m Option: ~49kg or ~610 sausages (80g) |
Shipping and Warranty
Fast shipping Australia, UK, South Africa and New Zealand
Your Kalahari Khabu equipment includes a warranty which covers the working parts of the unit. Contact us via email and we will send you your required replacement parts.
No ‘Shorts’ Guarantee
We’re proud to offer a no ‘shorts’ guarantee.
In sausage casings, “shorts” are off-cuts, often only around 1 metre long, that some manufacturers package up and sell on. They’re frustrating to work with and lead to unnecessary waste.
We don’t do that.
Every casing we sell is full-length and fit for purpose, so you can work smoothly, consistently, and without unpleasant surprises.
It’s a small detail, but it makes a big difference when you’re making sausages properly.
Buy More, Save More
If you make sausages regularly, larger packs offer better value per metre.
We price our natural sheep casings transparently, so you know exactly what you’re saving:
Rinse casings thoroughly under cold running water.
Soak in warm water (body temperature) for at least 45 minutes, or soak overnight in cold water.
Gently flush water through the casing to remove excess salt.
Slide the casing onto your stuffing tube. Please use a 20mm/0.8" nozzle on your sausage stuffer
Tie the end and feed meat slowly to avoid air pockets
Keep refrigerated
Once opened, resalt unused casings, seal airtight, and return to the fridge
Use before the best-before date
Easy as that.
EXPLORE OUR BUNDLES
Starter Bundle
Everything you need to begin sausage making at home.
KK SL08 + KK 5L Sausage Press + KK 13L Meat Mixer + Spice Grinder (SGR01).
Pro Bundle
Built for regular use and larger batches.
KK SS08 + KK 10L Sausage Press + KK 26L Meat Mixer + Spice Grinder (SGR01).
Premier Sausage Bundle
The full range for serious makers.