TSM 15 lb. Stuffer

LEM fibrous casings are non-edible and string tied at one end. LEM fibrous casings are great for making summer sausage, salami, bologna and other cured sausages. Soak casings in warm water for 30 minutes prior to stuffing. LEM fibrous casings are made of plant cellulose.

Each casing is...

LEM non-edible collagen casings are the perfect find for a home sausage maker. Collagen middle casings shrink with your meat, so you'll have a smooth result. Soak collagen casings for 3-5 minutes in salt water prior to stuffing. Cooking temperature shouldn't exceed 180° F. Middles casings are...

Do you want to make summer sausage, bologna or salami in just two hours? With LEM high barrier casings, you can! These casings are user friendly and great for beginner sausage makers. High barrier casings are made of five layers of a nylon/poly blend. Casing must be soaked for 30-60 minutes in...

The LEM edible collagen casings are ideal for making hot dogs, brats, breakfast sausage, and so much more! These beef protein casings are ready to go with no preparation necessary. LEM edible collagen casings can be used for making fresh or smoked sausages. Available in a "smoke" version that's...

Natural casings from LEM are made from hog and sheep. Natural casings make juicy, tender sausage, and really "pop" when you bite into them! Natural casings should be rinsed in warm water several times, then soaked in water for an hour until soft and pliable, before using. Casings are shipped in a salt brine. LEM natural casings are vailable in hanks and shorts.

"Hank" means a bundle of sausage casings. LEM hanks vary in length and diameter. Several hanks come in each package. See the table below for approximate stuffed...