28th October 2010
Some people can't think of sausage without natural hog casing, but in some cases natural casings are not necessary or feasible. For such times, there are fibrous casings. They are appropriate for highly smoked sausages, or ones where a strictly uniform s...
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25th October 2010
Although it has Italian origins, Italian pork sausage has become a universal favorite. Whether on a pizza, in a calzone, in a Bolognese, meatballs, meatloaf, or in a bun; it's juicy, meaty decadence keeps us coming back for more. Enjoy Italian pork sausag...
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12th October 2010
Whether it’s a juicy brat on game day or a zesty Italian inside your favorite calzone, we’ve all come to appreciate the crisp-tender snap of an encased sausage. Sausage casing or sausage “skin" is the finishing touch that transforms bulk meat into the bo...
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07th December 2009
Hog casings are by far the most popular variety for the commercial and home sausage maker alike. They have clean bite, a satisfying snap, a pleasing color that cannot be matched by any other variety. For those who are new to sausage making or have never h...
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