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DeWied Natural Sheep Casings Home Pack Size

from DeWied
61 customer reviews
| 3 answered questions

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  • DeWied Natural Sheep Casings Home Pack Size
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About the Product

  • Contains a pack of 142 Sheep casings
  • Great for snacking sticks and breakfast sausage
  • Ideal for Lap Cheong, dried beef sausage, beef snack sticks and pork sausage
  • Product of Sacramento California


Frequently Bought Together

DeWied Natural Sheep Casings Home Pack Size + Hog Home Pack Sausage Casings 32mm (8oz.) + KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder
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Product Description

Packaged for the home sausage maker! Perfect for Breakfast links. 18-22mm (3/4 to 7/8 inches) in diameter natural sheep sausage casing.

Product Details

  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • ASIN: B001RQSOV8
  • UPC: 013669174647
  • Average Customer Review: 3.3 out of 5 stars  See all reviews (61 customer reviews)
  • Amazon Best Sellers Rank: #5,468 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Important Information

Directions
For best results soak over night in cooler in water that starts out at 90º F (32.2ºC). If in a hurry, follow these instructions but understand that you may not get maximum expansion capacity from the casing. Rushing the soaking process can result in the casing being sticky and they may not slide easily from the horn. This can result in breakage and sausage that is irregular in diameter or too small. Cover unused casings in brine solution or granulated salt and store in cooler at 40º (4.44ºC) or less but do not freeze. How tight you stuff sausage casings depends on the type of sausage and how it is to be linked. For natural casings: When making a rope sausage, without linking, stuff to slightly less than the maximum expansion of the casings. If linking by machine, stuff 3-4 mm below the maximum expansion of the casing. Consult the instructions for the linker or your linker supplier because there can be significant differences in equipment. If linking by hand stuff 4-5 mm below the maximum expansion of the casing. Hand linking can put uneven stress on the casing. By under stuffing, you can reduce breakage during linking. Check the firmness of the link and adjust the stuffing pressure. Cooking a sausage can toughen any casing. To maximize the tender bite of a casing, cook with moisture. Prick sausage before grilling. How do you twist the casings into links? Slowly pinch the casing where you want a link to start, and twist the link clockwise. For the next link, twist counterclockwise; then clockwise again, and so forth. Be very gentle, or you'll burst the casing! My casings smell bad; are they still good? Usually Yes. When your natural casings first arrive there may be some gas build up in the container, especially in hot weather. What can I do to knock out the bad smell in my casings? Usually all it needs is airing out. Leave the container open in the cooler for a while. Putting baking soda in your soak water may also help.

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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By Evie on July 15, 2013
Verified Purchase
Even after reading some negative reviews I went ahead and brought these. They do come in varying lengths which can be slightly annoying, but only to be expected, they are after all a natural product. When cooking them, if you have nice even heat they do not burst as some people have said. I let mine soak for 45 mins and popped the left overs in a zip lock bag in the fridge to be used the next day, upon removal from the fridge the following day i soaked them again for easier threading onto the stuffer attachment and they threaded easier than the day before, maybe a double soak is the way to go. When I did have issues with them being hard to thread i poured a few drops of olive oil down the stuffer attachment for easier sliding, this worked a charm. My sausages turned out great, they cooked well and the casings were not at all chewy,they did the job perfectly.

I will be buying these again in the future, though wish they were not quite so pricey!
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11 of 11 people found the following review helpful By MotherOfEthan on April 12, 2014
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I read all of the reviews and was really hesitant about buying this, since I am a newbie to making sausage. My husband and I started off with the hog casing by same manufacturer and had pretty good luck. We decided to be adventuresome and try breakfast sausage. We had success!! One thing I read was when you flush the casing, since it is so small, use your smallest funnel and slide it into the open end of the casing. It made it so much easier to flush out the inside of the casing. The next thing I found is while you are flushing it, to keep it from trying to slide down the drain because it is so small, put the drain plug in. If you have a stopper it works better so it won't nick the casing. Once rinsed I left the casing to soak in a cup of water overnight in the fridge. The next day, when ready to use the casing, I rinsed it one more time with warm water and let it sit for a half hour. It was nice and slippery, held up nicely to thread onto the stuffing horn. As long as I didn't over stuff the casing I had no problems with blow-outs. I have used several of these casings at different times and have only come across one pinhole. All in all, I would recommend this casing for use in sausage making, it really wasn't that bad to work with. As for the smell, once it is refrigerated for a while, the smell really dissipates (it is really bad when you first open the package!). The casing cooks up well, nice snap and doesn't split, even when over cooked. So far, it has worked well for both breakfast sausage and frankfurters, the lengths on the casings do vary quite a bit but we just measured it before we soaked it so we knew how much to soak. It was kind of nice to have different lengths to work with so we didn't have to cut them, we could pick out the lengths we need.
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7 of 7 people found the following review helpful By Kerrey on November 16, 2013
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These are great casings, but can be pretty difficult to put on casing horn if you are somewhat new to sheep size casings, if you are new to stuffing I highly recommend starting with hog casings then work you way down to these delicate small casings where it is very easy to have a blowout if you overstuff them or do not soak them right, I tend to do the quick soak and wash the inside with hot water until it bloats to the size I want to work with. As far as length, they generally range around 3-4 feet and for us with ground pork sausage does about 1 pound of meat/length. All in all I love this brand of casings, totally worth the learning curve has a great snappy bite to them, not really rubbery.
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11 of 13 people found the following review helpful By Lillian F. Louglas on November 8, 2009
We have been producing our own family sausages and weiners for many years. There is nothing like stuffing your own sausages with a special family recipe even when the recipe isn't that good to begin with. These sheep casings are very handy and easy to use. Just follow the directions and take your time. Your family too can enjoy delectable homemade sausage and weiners.
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6 of 6 people found the following review helpful By Ragin Cajun on July 3, 2011
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I initially had a problem with the first package and Sharyn rushed a new product out immediately. Great customer service.
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5 of 5 people found the following review helpful By Anthony miller on April 27, 2013
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I have read some of the other reviews where it is said they are unusable. That is just not true. While I would agree they are difficult to thread on the stuffer, they still work quite well. I use a very small funnel (1/4' Neck) to flush out the salt and then slip them from the funnel on to the stuffer. Any casings will have some odor but if you store them in the fridge it really helps. I have used these several times and am happy with them. Patience and practice will bring you success. (a little PAM sprayed on the stuffing tube will help). Good luck!
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12 of 15 people found the following review helpful By Jeff Niehenke on November 27, 2012
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i soaked these the prescribed 30-45 minutes in warm water and could not get them on a stuffing tube. I had a younger cousin with small hands get two of the casings on before i threw them out and went to my backup collagen. the casings were only two feet long. overall I think the casings were up to par for what they were but I learned my lesson the second time on how cumbersome and labor intensive these little sheep casings are. I cooked the collagen stuffed breakfast links side by side with the sheep links and actually prefer the collagen as they tear and chew much easier and i could not distinguish a difference in flavor. The collagen casings were a 100 times easier to stuff and load with no blowouts.
Casings were well packaged and shipped quickly and were not tangled in the bag.
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Most Recent Customer Reviews

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