A lot of websites and books say that Hog Casings are the easiest to use for beginners. They are certainly more robust and easier to thread over the nozzle of your stuffer, but we feel with just a little more patience the Sheep Casings are not that much harder. We would advise to make the size of sausage you really prefer and choose the casings accordingly. Hog Casings will make a thicker Cumberland or BBQ type of sausage while Sheep Casings make a thinner 'chipolata' or breakfast sausage.

All the Natural Casings are cured in salt and then vacuum packed before despatch. They all have a six month shelf life and we recommend they are kept in a tupperware container in the bottom of a fridge.

You can freeze the Beef Casings and the Hog Casings but the Sheep Casings loose some of their quality when frozen.