Description
Sheep saddles in various calibers
Natural sheep casings for sausage making
Sheep intestine, also called sheep casing, is particularly suitable for making thinner sausages that should have a slight "crunch" when bitten.
Typical sausages for sheep casings are Wienerli, Nürnberger Rostbratwürstchen, Chipolata, Merguez, Knackerli, Salsiccia.
Sheep casing is the thinnest and most delicate natural casing and therefore a special delicacy.
Available in the following calibers:
- 14/16 - 91m
- 16/18 - 91m
- 18/20 - 91m
- 20/22 - 91m
- 22/24 - 91m
- 24/26 - 91m
- 26/28 - 91m
When selecting your caliber, you can click on your desired caliber and then add the product to your shopping cart.
What does "caliber" mean for sausage casings?
Caliber corresponds to the diameter of the sausage in millimeters after filling with sausage meat. For a sheep casing 18/20, this means that the finished sausage will have a diameter of approximately 18-20 mm.
Intestinal storage:
When stored in a cool place, the casings have an almost unlimited shelf life. Instructions for storing natural casings are included with your order.
Many natural casings are specified in yards (yds). This is a unit of length from English-speaking countries. One yard is equal to 3 feet, or 36 inches, or slightly more than 0.9 meters.
Therefore, 100 yds is approximately 91 meters.
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