Natural Sheep Casings 24-26mm
The classic casing for slim sausages with a clean snap.
Description
Natural casings do more than hold meat together, they shape how a sausage cooks, feels, and tastes.
These 24-26mm natural sheep casings are carefully graded for uniform diameter, giving you sausages that cook evenly and hold their structure without feeling tough or chewy. Sheep casings are naturally thinner than hog casings, which makes them ideal for sausages where tenderness and snap matter most.
They’re salted for preservation, pre-tubed for ease of use, and suitable for a wide range of meats such as pork, beef, lamb, venison, chicken, or halal blends. Once prepared, they stretch smoothly over the stuffing tube and shrink naturally with the meat as it cooks.
Simple, reliable, and made for anyone who takes pride in the details.
Who’s this for
Home sausage makers looking for traditional snap and bite.
Anyone making slimmer sausages that cook quickly and evenly.
Makers who prefer natural casings over collagen or synthetic options.
Halal sausage makers needing certified sheep casings.
Types of sausage
Commonly used for:
- Chipolatas
- Breakfast sausages
- Frankfurters & hot dogs
- Merguez
- Thin chorizo
- Cabanossi-style sausages
- Suitable for pork, beef, lamb, venison, chicken, and mixed meats.
Specifications
| Specification | Details |
|---|---|
| Product | Natural sheep casings |
| Diameter | A Grade uniform 24-26mm |
| Certification | Halal certified |
| Shelf life | 12 months from manufacture Minimum 6 months best-before (when stored correctly) |
| Length Options | 10m | 40m | 70m |
| Pack Format (10m Option) | 2 x 5m |
| Pack Format (40m Option) | 4 x 10m |
| Pack Format (70m Option) | 7 x 10m |
| Approx. Yield (Yields are estimates and vary with filling style.) | 10m Option: ~3 kg or ~52 sausages (60g), 40m Option: ~12 kg or ~200 sausages (60g), 70m Option: 21 kg or ~360 sausages (60g) |
Shipping and Warranty
Fast and Free shipping to UK wide.
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 24-26mm
The classic casing for slim sausages with a clean snap.
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Description
Salami making requires patience, and the right casing.
These natural sheep bungs are thicker than standard sheep casings and are traditionally used for large cured sausages. Their structure supports slow fermentation and drying while allowing moisture and air to move naturally through the casing.
They’re salted for preservation and supplied ready for preparation before use. Once soaked and cleaned, the bungs stretch smoothly during stuffing and help maintain shape throughout the curing process.
A dependable option for anyone serious about traditional salami and dry-cured sausage making.
Who’s this for
Home curers making salami or dry-cured sausages
Makers producing larger-diameter cured sausages
Anyone stepping beyond fresh sausages into traditional curing
Sausage makers who prefer natural casings for long cures
Types of sausage
Commonly used for:
- Salami
- Large-format dry-cured sausages
- Traditional cured meat projects
Best suited to traditional cured sausage recipes.
Specifications
| Specification | Details |
|---|---|
| Product | Natural sheep bungs |
| Pack format | 10 bungs per pack |
| Diameter | A Grade uniform 10 cm |
| Certification | Halal certified |
| Shelf life | 12 months from manufacture |
| Length | Min 14”/35cm |
Shipping and Warranty
Fast and Free shipping to UK wide.
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.
TRY IT WITH THESE RECIPES
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