Types

Hand pulled

  • No whiskers.
  • Outer collagen membrane has been removed.
  • Great for all varieties of sausage.

Knife cut

  • Some whiskers.
  • Outer collagen membrane remains intact; results in fewer holes.
  • Longer, stronger strands that perform better on high-speed linking equipment.
  • Great for all sausage types.

Inverted

  • Whiskers are masked by turning knife cut casings inside out.
  • Stronger than hand pulled casings.
  • Great for all varieties of sausage.

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Uses
  • Dinner sausages
  • Fresh Italian
  • Bratwurst
  • Polish
  • Smoked country

DeWied Products

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DeWied Real™

  • Optimum strand length for efficient production.
  • Minimum number of holes.
  • Maximum yields for lowest casing cost per pound of finished product.
  • Consistent uniform calibration.

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DeWied Fresh-Link™

  • Inverted knife cut casings with whisker-free exteriors.

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DeWied Flavo-Fresh Color™

  • Colored casings that don’t fade, so sausage looks fresh longer.
  • Available in dark and light smoke tones, Indian red and hot link red.

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DeWied Processor Pack™

  • Natural hog casings vacuum-packed in brine solution; stuffs 100 lbs. of sausage.
  • Hand pulled, fresh link and knife cut hog casings.

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DeWied Retail Homepack™

  • Resealable ziplock bag pouches; stuffs 20–25 lbs.
  • For the home sausage maker.

Home users, buy from us direct on Amazon.

Source
  • North America
  • Europe
  • China

Sizes

DeWied Size # Stuffed Diameter Stuffing Capacity
#1 26–28mm 90–115 lb
#2 28–30mm 95–120 lb
#4 30–32mm 105–130 lb
#5 32–34mm 115–140 lb
#6 34–36mm 125–150 lb
#7B 36–38mm 145–165 lb
#7C 38–40mm 155–175 lb
#8 40–42mm 175–200 lb
#9 42+ mm 185–210 lb

Reflects the stuff diameter of DeWied’s standard sizes when producing sausage on a normal twist linking machine, such as Handtmann VF200 or Vemag Robot 500. Stuffed diameter can vary according to emulsion being stuffed, temperature, operator and machinery being used. DeWied can produce sizes according to customer requirements given adequate volume commitments. Consult your DeWied account executive for help choosing the correct size for your application. DeWied can produce sizes according to customer requirements given adequate volume commitments.

Casing Put Ups

Net Pack

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Vac Pack

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Tubed

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Preparation & Storage

Net Pack

  1. Rinse casings in fresh water.
  2. Put casings into a container of lukewarm water for 30 minutes.
  3. Run water through the casing as you are putting them on the stuffing horn.

Vac Pack

  1. Rinse casings in fresh water.
  2. Put casings into a container of lukewarm water for 30 minutes.
  3. Run water through the casing as you are putting them on the stuffing horn.

Tubed

  1. Rinse casings in fresh water.
  2. Put casings into a container of lukewarm water for 2–4 hours. Massage casings to prevent dry spots.
  3. At stuffing table, place casings into fresh warm water.
  4. Apply the plastic tube, with shirred casings, onto the stuffing horn. Pull the back end of the casing off the tube about 4 inches. Hold onto the shirred casing with your hand and pull the plastic tube out and begin stuffing.

For best results soak casings overnight in cool water, then follow steps 3 and 4.