Natural Sheep Casings 19-21mm 10m
For slim sausages, snack sticks, and a clean, traditional snap.
$24.99
Available on back-order
Free Shipping Across New Zealand
Secure Payment Methods
Description
Slim sausages demand more precision, and that starts with the casing.
These 19-21mm natural sheep casings are thinner than standard sheep casings, making them well-suited to snack sticks and small-diameter sausages. Because sheep casings are naturally tender, they produce a lighter bite while still holding shape during cooking, smoking, or curing.
They’re graded for consistency, salted for preservation, and pre-tubed to simplify preparation. Once soaked, the casings slide smoothly onto the stuffing tube and tighten naturally as the sausage sets, helping maintain a clean, professional finish.
Simple, reliable, and made for makers who care about the details.
Who’s this for
Home sausage makers producing slim sausages or snack sticks.
Anyone smoking or curing small-diameter sausages.
Makers who want natural casings that shrink with the meat.
Halal sausage makers needing certified sheep casings.
Types of sausage
Commonly used for:
- Snack sticks
- Biersticks
- Meat sticks
- Thin breakfast sausages
- Slim smoked or cured sausages
- Suitable for pork, beef, lamb, venison, chicken, and mixed meats.
Specifications
| Specification | Details |
|---|---|
| Product | Natural sheep casings |
| Diameter | A Grade uniform 19-21mm |
| Certification | Halal certified |
| Shelf life | 12 months from manufacture Minimum 6 months best-before (when stored correctly) |
| Length | 10m |
| Pack Format | 1 x 10m |
| Approx. Yield (Yields are estimates and vary with filling style.) | ~2.5 kg or ~55 sausages (60g) |
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.
Natural Sheep Casings 19-21mm 10m
For slim sausages, snack sticks, and a clean, traditional snap.
$24.99
Available on back-order
Free Shipping Across New Zealand
Secure Payment Methods
Description
Slim sausages demand more precision, and that starts with the casing.
These 19-21mm natural sheep casings are thinner than standard sheep casings, making them well-suited to snack sticks and small-diameter sausages. Because sheep casings are naturally tender, they produce a lighter bite while still holding shape during cooking, smoking, or curing.
They’re graded for consistency, salted for preservation, and pre-tubed to simplify preparation. Once soaked, the casings slide smoothly onto the stuffing tube and tighten naturally as the sausage sets, helping maintain a clean, professional finish.
Simple, reliable, and made for makers who care about the details.
Who’s this for
Home sausage makers producing slim sausages or snack sticks.
Anyone smoking or curing small-diameter sausages.
Makers who want natural casings that shrink with the meat.
Halal sausage makers needing certified sheep casings.
Types of sausage
Commonly used for:
- Snack sticks
- Biersticks
- Meat sticks
- Thin breakfast sausages
- Slim smoked or cured sausages
- Suitable for pork, beef, lamb, venison, chicken, and mixed meats.
Specifications
| Specification | Details |
|---|---|
| Product | Natural sheep casings |
| Diameter | A Grade uniform 19-21mm |
| Certification | Halal certified |
| Shelf life | 12 months from manufacture Minimum 6 months best-before (when stored correctly) |
| Length | 10m |
| Pack Format | 1 x 10m |
| Approx. Yield (Yields are estimates and vary with filling style.) | ~2.5 kg or ~55 sausages (60g) |
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 13mm/0.5" 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.