A great sausage is not just about the filling. The casing plays a major role in its appearance, texture and the satisfying snap customers expect from a traditionally made product.
For Australian butchers, smallgoods producers and serious home sausage makers, Natural Sheep Casings 22/24mm (90m) offer the fine diameter needed to produce slim, evenly shaped sausages with a natural finish.
Available from PSC Trading Australia, these sheep casings are a practical choice for making chipolatas, breakfast sausages, cocktail-style links and other smaller-diameter products.
With only 9 units currently left in stock, businesses planning an upcoming production run should consider securing their supply early.
Why Choose Natural Sheep Casings?
Natural sheep casings are valued for their tenderness, flexibility and delicate bite. Their smaller diameter makes them especially useful when a standard hog casing would produce a sausage that is too thick for the intended product.
For customers, natural casings help deliver the familiar eating experience associated with traditional sausages. For producers, they provide a flexible casing that can form uniform links when prepared and filled correctly.
They are commonly used by:
- Retail butcher shops
- Artisan sausage makers
- Smallgoods manufacturers
- Commercial kitchens and caterers
- Delicatessens and specialty food businesses
- Home sausage makers across Australia
What Does 22/24mm Mean?
The 22/24mm size refers to the approximate diameter range of the casing.
This smaller calibre is suitable for slim sausage styles where consistent presentation and a lighter bite are important. It is often selected for products such as:
- Chipolatas
- Breakfast sausages
- Thin gourmet sausages
- Cocktail sausages
- Slim fresh sausage links
- Selected smoked or cured smallgoods
The finished size will also depend on the filling pressure, linking method and sausage formulation.
Approximately 90 Metres for Productive Batch Making
Each pack contains approximately 90 metres of natural sheep casing, providing enough length for professional or high-volume home sausage production.
The number of sausages produced will vary depending on link length, filling technique and how firmly the casing is stuffed. Planning the desired sausage size before production can help reduce waste and keep finished batches more consistent.
For Australian butcher shops and smallgoods businesses, a longer casing length can also help minimise interruptions during a production run.
Preparing Natural Casings Before Stuffing
Natural casings require preparation before they are placed onto the sausage filler.
Always follow the instructions supplied with the product. Preparation will generally include removing the required amount, rinsing away storage salt and soaking the casing in clean water until it becomes soft and workable.
Flush water through the inside of the casing to help remove excess salt and check for tangles or damage. Keeping the casing moist during filling can make it easier to load onto the stuffing tube.
Preparation time should be included in the production schedule rather than rushed immediately before filling.
Filling Without Splitting the Casing
Sheep casings are naturally fine and should be handled carefully.
Use a stuffing tube suited to the casing diameter and guide the casing steadily as the sausage mixture is filled. Overfilling may cause the casing to split, while underfilling can leave loose or uneven links.
A controlled filling pace helps produce a smoother shape and allows enough flexibility for twisting or linking.
Small adjustments to the stuffing pressure can make a noticeable difference to the finished appearance.
Ideal for Australian Butchers and Smallgoods Makers
The Natural Sheep Casings 22/24mm suit businesses that want to expand their sausage range with finer, more specialised products.
A butcher might use them for premium chipolatas, while a café supplier may choose them for breakfast links. Catering businesses can use the smaller diameter for portion-controlled menus, and home sausage makers can create traditional-style batches with a professional finish.
This versatility makes natural sheep casings a useful addition to sausage-making supplies across Australia.
Storage and Food-Safety Practices
Unused natural casings should be stored according to the product instructions.
Keep them properly salted or preserved, use clean utensils when removing the required amount and avoid contaminating the remaining product. Prepared casing should be handled in line with the workplace’s food-safety and hygiene procedures.
Commercial businesses should incorporate casing preparation and storage into their established HACCP or food-safety program.
Only 9 Left in Stock
PSC Trading currently has only 9 units left of the Natural Sheep Casings 22/24mm (90m).
Natural casings are often purchased ahead of seasonal production, special promotions and busy sausage-making periods. Waiting until the day of production to check supply can delay the entire batch.
Ordering early helps ensure the correct casing size is ready when your meat mixture and equipment are prepared.
Shop Natural Sheep Casings in Australia
PSC Trading supplies sausage-making equipment, butcher tools, natural casings and meat-processing essentials to customers throughout Australia.
The Natural Sheep Casings 22/24mm (90m) are an excellent choice for producing slim sausages with a traditional appearance, delicate texture and natural bite.
Only 9 are left in stock—order from PSC Trading Australia today before the remaining supply is gone.
