Abruzzese
A cured spicy fresh pork sausage.
Chunky
Hog 30-32 or 32-35
Andouille
Large sausage made from pig's tripe and intestines cooked and smoked. Originates from France.
Extra Chunky
Traditionally a Sheep Bung
Hog 35-38 or 38-42
Bauernwurst
Mildly spicy beef and pork sausage made with marjoram, onion and other spices.
Chunky
Hog 30-32, 32-35 or 35-38
Beef Sausage
Traditional, lightly seasoned beef sausage.
Mid Size - Chunky
Sheep 22-24, 24-26 or 26-28.
Hog 28-30, 30-32 or 32-35
Blood Sausage (Black Pudding)
Large sausage made with fresh pork or beef blood blended with a mixture of spices.
Extra Extra Chunky
Hog 35-38 or38-42 Beef 40-43
Bockwurst
Typically a veal sausage mixed with pork, parsley and other spices.
Mid Size - Chunky
Sheep 26-28
Hog 28-30, 30-32 or 32-35
Boerewors
Spiralling sausage originating from South Africa, typically made from coarsely ground beef and spices.
Mid Size - Chunky
Sheep 26-28
Hog 28-30, 30-32 or 32-35
Boudin Noir
Traditionally made in January, this lightly textured French sausage is made from pigs blood, meat and skin.
Extra Chunky
Hog 38-42
Bratwurst
Lightly seasoned pork and veal sausage.
Chunky
Hog 30-32 or 32-35
Breakfast Sausage
Small fresh pork sausage.
Slim
Sheep 20-22, 22-24 or 24-26
Buffalo Sausage
A combination of buffalo and pork meat blended to produce a dark, rich sausage.
Slim
Sheep 20-22, 22-24 or 24-26
Cabanossi (Kabana)
Pork and beef blend that is lightly spiced and smoked.
Slim
Sheep 20-22, 22-24 or 24-26
Chicken Sausage
Smaller sausage made with minced chicken, garlic, onion and other spices.
Slim - Mid Size
Sheep 22-24, 24-26 or 26-28.
Chipolata
Small fried sausage originating from France and made from lean pork. Traditionally served as part of a garnish.
Slim
Sheep 18-20, 20-22 or 24-26
Chorizo
Traditionally a highly seasoned (typically with smoked paprika and chilli), fermented, cured, smoked sausage originating from Spain. Portugal, Mexico and other countries have their own distinct versions of chorizo. There is also ‘fresh’ chorizo (not cured or smoked).
Varying Sizes
Sheep 22-24, 24-26 or 26-28.
Hog 28-30, 30-32 or 32-35
Criollo Chorizo
Argentina’s answer to the Spainsh Chirozo. A fresh sausage (not cured). Mix of beef or pork and spices (especially green and red pepper)
Extra Chunky
Recommended Casing:
Hog 35-38
Cumberland Sausage
Made entirely from coarsely diced pork combined with nutmeg, mace and black pepper.
Chunky
Hog 32-35 or 35-38
Droewors
Dry beef snack sausage. Originates from South Africa.
Very thin - Slim
Sheep 18-21, 20-22 or 22-24
Duck Sausage
Larger sausage made from fresh or smoked duck.
Chunky
Hog 30-32 or 32-35
Fen Chang
Traditionally made from a combination of pork and bean starch this sausage is sweetened with brown sugar. Once produced, it's cured, boiled and lightly smoked.
Extra Chunky
Hog 35-38, 38-42 or 42-44
Frankfurter
Or ‘Frank’. Thin, smooth textured beef and pork sausage commonly referred to as an American hot dog. Traditionally encased in a sheep casing.
Mid Size
Sheep 24-26
Guangdong
A Cantonese style sausage that has a unique salty sweetness. Traditionally made with coarsely minced pork, other ingredients such as duck, chicken, seafood or mushrooms can also be used. This sausage is air dried.
Very Thin
Sheep 18-21 or 20-22
Hot Dog
A smooth textured sausage (usually a frankfurter or wiener) traditionally made from beef or pork and flavourings. Traditionally made in a 24-26mm natural sheep casing.
Slim
Sheep 24-26mm
Irish Bangers
A classic pork sausage typically including egg and breadcrumbs and subtle spices.
Chunky
Hog 30-32 or 32-35
Italian Salami
A combination of beef, pork, peppers and other spices dried or cured in a sausage.
Extra Extra Chunky
Beef 40-43, 43-46, 50-55 or 60-65
Italian Sausages
North American pork sausage inspired by Italy and typically flavoured with a combination of herbs and spices, particularly fennel.
Chunky
Hog 32-35
Kangaroo Sausage
Lightly seasoned kangaroo meat combined with garlic and thyme.
Slim
Sheep 22-24 or 24-26
Kielbasa
Polish pork sausage made with garlic and heavy seasoning.
Chunky-Extra Chunky
Hog 32-35, 35-38 or 38-42
Knackwurst
A shorter, plumper sister to the Frankfurter made from finely ground pork and beef. Smoked and boiled.
Extra Chunky
Hog 35-38 or 38-42
Knockwurst
Thick beef and pork sausage blend with fresh garlic and mild seasoning.
Extra Chunky
Recommended Casing:
Hog 38-42
Kranjska / Klobasa / (Kransky)
Slovenian sausage made from a combination of pork and beef.
Chunky
Hog 30-32 or 32-35
Lamb Sausage
Traditional, lightly seasoned lamb sausage.
Slim - Mid Size
Sheep 20-22, 22-24, 24-26 or 26-28
Landjaeger
Dried sausage made from a combination of pork, beef, lard, sugar and spices.
Mid Size
Sheep 24-26 or 26-28
Lap Cheong / Chinese Sausage
Lap Cheong is the Cantonese name for Chinese sausage. A dried, hard sausage usually made from pork and pork fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce.
Slim
Sheep 22-24 or 24-26
Liverwurst
Thick sausage made from a combination of pork liver and pork meat.
Extra Chunky
Hog 38-42
Longaniza Dominicana
Similar to chorizo with many regional variations but typically prepared with the juice of bitter oranges (naranja de Sevilla).
Chunky
Hog 30-32 or 32-35
Loukaniko
Greek pork sausage made with orange peel and other dried herbs.
Chunky
Hog 30-32 or 32-35
Makanek
Spicy Lebanese sausage made with beef, lamb or a combination of both
Slim
Sheep 22-24 or 24-26
Merguez
Spicy North African sausage traditionally made with either beef or lamb.
Slim
Sheep 20-22, 22-24 or 24-26
Mettwurst
Heavily spiced sausage made from cured or smoked pork mince.
Extra Chunky
Hog 38-42
Mortadella
A product of Bologna, this large sausage is made from finely minced pork along with pork fat cubes. The principal spices used are myrtle berries and pistachios.
Extra Extra Chunky
Sheep Bung or Beef Bung
Nduja
A particularly spicy, spreadable salami that is fiery red in appearance. Made from off-cuts of pork including the shoulder, belly and often tripe.
Extra Extra Chunky
Sheep Bung Beef Bung
Nurnberger
Thin pork sausage made with marjoram and other spices.
Slim
Sheep 20-22, 22-24 or 24-26
Old English Pork
A classic pork sausage, which typically has breadcrumbs or ‘rusk’ and variety of subtle spices.
Chunky
Hog 30-32 or 32-35
Pepperoni Salami
An American variety of salami made from a mixture of pork and beef with a smoky flavour and deep red appearance. Often used to add spice to a pizza.
Extra Extra Chunky
Beef 40-43 or 43-46
Pepperoni Sticks
Spicy dried snack sausage that blends pork and beef with various peppers.
Slim
Sheep 18-21 or 20-22
Pork Sausage
Traditional, lightly seasoned pork sausage.
Mid Size - Chunky
Sheep 22-24, 24-26, 26-28
Hog 30-32, 32-35 or 35-38
Potatis Korv
Swedish fresh sausage made by combining beef or pork and potatoes.
Chunky
Hog 30-32 or 32-35
Rookwurst
Dutch smoked sausage blended with mild spices.
Extra Chunky
Recommended Casing:
Hog 38-42
Salame Toscano
This large salami is well known for its intense red colour and large cubes of tender pork back fat. Traditionally served in thin slices as an antipasto.
Extra Extra Chunky
Hog 38-42 or 42-44 Sheep Bung
Salami Cacciatore
Mildly seasoned with pepper and garlic this traditionally pork sausage is air dried. Referred to as the "hunter's sausage" it provides a great snack when you're on the run.
Extra Extra Chunky
Hog 42-44
Saucisse De Strasbourg
French style Frankfurter, smoked and seasoned with nutmeg and coriander.
Chunky
Hog 28-30, 30-32 or 32-35
Saucisse De Toulouse
French pork sausage combined with wine, onions and other spices.
Chunky
Hog 30-32 or 32-35
Sichuan Sausage
A seriously spiced sausage made from coarsely cut fatty pork that is air dried.
Chunky
Hog 28-30, 30-32 or 32-35
Sopressata Di Calabria
Often made with pork, hot chilli, cumin and salt. Hung to cure.
Extra Extra Chunky
Sheep Bung
Venison Sausage
Medium sized game tasting sausage.
Mid Size
Sheep 24-26 or 26-28
Hog 28-30
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