Natural Casings have been used for thousands of years. The Greeks and the Romans both recorded casings being used to make sausages..and cured salami type sausages were used as the worlds first convenience food!.

Here at Weschenfelders we have been manufacturing Natural Casings for 84 years~E and today our Factory produces over 100 miles of casings every week!.

We have British Retail Consortium accreditation. The highest supermarket food processing accreditation in the U.K~E.. and we also export casings to Belgium, Germany and Spain.

 All the casings we produce are thoroughly cleaned, graded and cured in salt prior to despatch~E. No chemicals or additives other than salt are used in their production.

Prior to use the salt must be washed off and we recommend rinsing the casings under a tap with warm water~E.never use hot or scalding water on casings~E. And once you've done this place them in a bowl or Tupperware container to soak in warm water for at least 20-30 minutes. If you prepare the casings as your first job.by the time you've minced and seasoned the sausage meat.the casing will be ready for use!.

Find the ends of the casing by first locating the coloured string or coloured ring and pull the ends over the side of the bowl.  Do not cut the string, pull gently one piece at a time.

Take a piece a piece of casing from the bowl and find the opening using your thumb and forefinger.it is quite easy once you get the knack!. then shire onto the nozzle of your filler..start by shirring onto the nozzle a length of 1-2 metres.but once you get going you can put several lengths onto the nozzle and stack them back ready for filling.

Leave about 2cm over the end of the nozzle .some books recommend knotting the end.but this is not necessary and leaving it open allows any air to escape from the nozzle.

Start stuffing by gradually and carefully winding the handle until you see the meat coming down the nozzle .gently allow it to take-up the casing and the sausage will quickly flow from the nozzle!.  Hold back the casing with your left hand to achieve a plump, succulent looking sausage!. 

A tip on your first attempt is to get an extra pair of hands from your husband, wife or kids!!.

Fill the sausage onto trays linking can be done straight away or left until later.  The easiest way to link the sausage is to gently squeeze at the point where you want the link.with your thumb and forefinger.to leave a slight gap.then twist the sausage.  You will quickly get the knack and know how tight to fill the sausages so you can link without bursting the casings!.

If you have any pieces of casings left over..they can be re-salted for use later.

We recommend placing them on a piece of Kitchen-paper beside the sink.  Then liberally cover them with ordinary table salt.  Leave them to drain for 20 minutes then squeeze any remaining water from them by pressing down on them with your hand.  Then apply yet more salt until they are well covered.then place in a bag or container in a cool place. Or the bottom of your fridge.  They will keep like this for a least a further 2 months.

Should your require further advice ..please do not hesitate to contact us..casings are in our blood.. and we are only too happy to help!