Pre-Tubed Natural Sheep Casings 19-21mm - Easy Stuffing for Links

In this review of the pre-tubed natural sheep casings, the bottom line is simple: these casings are for home sausage makers and small-scale processors who want an easier, less fiddly stuffing session. The standout feature is the pre-tubed design that saves time and frustration by eliminating the need to hunt for the open end or tie knots. While some users report occasional breakage and a strong initial odor, the casings deliver a natural bite and work well for snack sticks and breakfast links when prepared correctly.

Key Features

• Pre-tubed on a straw: The casing arrives on a removable plastic straw so you can slip it onto your stuffing tube quickly and avoid tearing or tying knots.
• Natural sheep intestine: Made from sheep intestine, the casings provide a traditional edible casing with a characteristic pop and tender bite after cooking.
• Salted brine preservation: Packaged in salted brine to maintain shelf life and flexibility, requiring rinsing and soaking before use.
• Versatile cooking methods: These casings are resilient enough to handle cooking, broiling, grilling, or frying for a range of sausage styles.
• Universal compatibility: Prepared to work with most sausage stuffing equipment, making them a convenient choice for different machines and hand stuffers.
• Stuffs 20-25 lb: The 6.7 ounce package contains enough casing to stuff approximately 20 to 25 pounds of sausage, useful for weekend projects.

Who It's For

These casings suit hobbyist butchers, backyard charcutiers, and cooks making snack sticks, breakfast links, or small batches of specialty sausages. The pre-tubed format particularly benefits users who have struggled with finding and threading traditional casings, or who want a faster setup for frequent sausage days.

Those working at larger commercial scale or requiring uniform machine-grade casings for high-volume production may prefer alternative options. Also, buyers sensitive to strong natural odors should plan proper rinsing and soaking before use.

Pros & Cons

Pros

• Pre-tubed design reduces setup time and minimizes tearing during installation.
• Natural sheep casing gives a satisfying pop and texture when cooked properly.
• Ready to work with most stuffing equipment, making it flexible for different setups.
• Salted brine preservation keeps casings pliable until prepared for use.

Cons

• Some users report occasional breakage during stuffing, so careful handling is needed.
• Initial smell from the brine can be strong and requires thorough rinsing and soaking.

Specifications

Brand	LEM
Material	Natural sheep intestine
Diameter	19-21 mm
Package weight	6.7 ounce
Yield	Stuffs approximately 20-25 pounds
Preservation	Salted brine on a plastic straw

Our Verdict

For home sausage makers who value convenience and the authentic texture of natural casings, these pre-tubed sheep casings are a practical, cost-effective option. They cut the most fiddly step out of stuffing and are compatible with common equipment, though buyers should be prepared to rinse and handle them gently to avoid breakage.

Frequently Asked Questions

How do I prepare these casings?
Rinse and flush in cold water to remove brine and salt, then soak in cold water for 2 to 8 hours until soft and pliable before refrigerating and using.

Will they work with my stuffer?
Yes, the casings are prepared for universal compatibility and should work with most home and small commercial sausage stuffing equipment.

How much sausage will one package produce?
The 6.7 ounce package stuffs approximately 20 to 25 lb of sausage, depending on recipe and fill density.