Working with Small-Diameter Sheep Casings

By Eben van Tonder, 14 September 2025

Table of Contents

Notes from the Weekend, with Tips from 2GuysAndACooler

Elmar and I made sausages this weekend, and again, I learned a ton. After battling with the casings for some time, I took a step back, watched a few good videos, and came up with a practical list of improvements, both from our experience and from others who’ve clearly mastered the process.

These tips are especially helpful when working with small-diameter natural sheep casings, which can be a joy or a nightmare depending on how you handle them.

A big thank you to Eric from 2GuysAndACooler — his video “4 Tips to Make Sheep Casings Work for You” was instrumental in helping us rethink some of our prep steps.
Watch it here: YouTube Video

Tips for Handling Small-Diameter Sheep Casings

1. Buy Quality Casings

Use Grade A or AA sheep casings from reliable suppliers (e.g. New Zealand origin).
Avoid lower-grade imports. These often contain holes and knots, and are prone to tearing.
Casings stored in dry salt (not brine) can last for years in the fridge if kept sealed and airtight.

2. Thawing Previously Frozen Casings

If your casings were frozen (e.g. after long-term storage):
- Thaw slowly in the fridge overnight.
- The next day, rinse under cold running water.
- Proceed with soaking and inflation steps.
Avoid hot water as it damages the collagen and increases tearing.

3. Untangle Gently

Remove the salted bundle, untie knots, and keep the bundle long and straight.
Pull out one strand at a time, gently from both ends.
Do not tug or twist tight bundles — this increases the risk of damage.
This must be done while the casings are still dry!

4. Initial Soak in Cool Water

Soak each casing in cool water (10–15 minutes) to remove salt and start softening.
Do not stir or agitate — it causes knots, which are hard to remove at this stage.

5. Stretch and Flush Internally

Find the open end and fill the casing with gentle running water.
- This flushes the interior and stretches the casing for easier loading.
Once filled, pinch and run the water out along the length.

6. Soak in Baking Soda Water

Soak the stretched casings in:
- 2 cups cold water
- ½ teaspoon baking soda
Soak for at least 3 hours, or preferably overnight in the fridge.
This makes the casing very slippery, reduces blowouts, and simplifies loading.
Do not rinse off this solution — it has no flavour impact and improves handling.

7. Loading the Horn

Wet your fingers and the horn with the same baking soda water.
Insert the casing with a bit of water inside to form a slick film.
If a knot forms, gently loosen it underwater — the alkalinity helps.

8. Use the Correct Horn Size

Use 10–13 mm horns for 22–24 mm casings.
Avoid forcing small casings onto oversized horns — this overstretches and weakens them.

9. Rest Before Cooking or Smoking

Once stuffed, allow the sausages to rest uncovered in the fridge for 12–24 hours.
This firms up the casing and reduces wrinkling, especially for fermented or smoked products.

Additional Notes from EarthwormExpress

If casings smell strongly (ammonia) after storage, soak in 0.5% citric acid solution for 10 minutes, then rinse.
Dry salted casings freeze well. Brined casings do not — they rupture during thawing.
Properly stored salted casings can last 2+ years in refrigeration.