• Summer Sausage
• Salami
• Bologna
• Pepperoni
• Garlic Coil
• Other Cured Sausage

Notes for optimum performance with Fibrous Casings:

• Soak casing in warm water for minimum 15 minutes prior to use.
• Tie off casing with butcher twine or crimp with pliers. Or to make it even easier, try our pre-tied loops.
• Store unused fibrous casings in a cool dry area.

However, if you or the master chef in your family prefers edible casings for your sausage specialties, check out our natural casing and collagen casing options.
We pride ourselves on being your local Calgary, Edmonton and surrounding areas sausage-making experts, so feel free to contact us anytime, we are always happy to talk shop. We even offer Sausage Making Classes, but be advised, they fill up fast. Click here to sign up for our newsletter and always be the first to know when new dates are released. Otherwise, like us on Facebook or check our site regularly, we are always posting new tip sheets like our popular Sausage Making Cheat Sheet and adding articles to our blog, like “Alternative Twist Method”.

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