Fine emulsion grade

  • Used for very fine emulsion sausages.
  • Made using bowl copper or high-speed emulsifier.
  • Ideal for frankfurters and wieners.

Coarse emulsion grade

  • Used for coarse emulsion sausages.
  • Made using a grinder plate with 1/8-inch (3mm) holes or larger.
  • Ideal for breakfast links, snack sticks, pork sausage.


  • Frankfurters and wieners
  • Snack sausage
  • Landjaeger
  • Cabanosa
  • Chipolata

DeWied Products


DeWied Real™

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


DeWied Flavo-Fresh Color™

  • Colored casings that keep sausage looking fresh longer.
  • Won’t fade during shelf life of product.
  • Available in dark, light smoke tones, mohawk and hot link red.


DeWied Homepack™

  • In resealable ziplock pouches; stuffs up to 15 pounds.
  • For the sausage enthusiast.

Home users, buy from us direct on Amazon.

  • Australia
  • New Zealand
  • North America
  • Middle East
  • China


Stuffed Diameter Stuffing Capacity
18–20mm 38–41 lb
20–22mm 47–52 lb
22–24 mm 55–60 lb
24–26mm 60–64 lb
26-28mm 65–70 lb
28+ mm 70+ 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. 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

Vac Pack




Preparation & Storage

Vac Pack

  1. Rinse casings with fresh water.
  2. Put casings into a container of lukewarm water.
  3. Ready to stuff.


  1. Rinse salt from casings with fresh water.
  2. Soak 1–2 hours in 100°F (37.77° C) water. Never over 105° (40.5°C).
  3. Ready to stuff.