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"The New Zealand Casings Co sheep casings are very good quality. There wasn’t a hole in them, the pieces were nice and long, the casings were really smooth and they flowed really nicely through my hands. Best of all they had an excellent ‘snap’"

-Gary Gaulrapp, Quality Game Processors, New Jersey

Our Beliefs

Sausage making made simple.

Whether you’re new to the craft or an experienced hand, it’s always good to keep up with a few tips and tricks when it comes to sausage making so we’ve given Luke (the owner of The New Zealand Casings Co) a bit of a spruce up and set him loose in front of the camera to do what he loves to do best – making great tasting sausages using our 100% natural sausage casings. Make sure you listen right to the end to hear his number 1 tip.

For sausages with sizzle

Sausage aficianado's universally agree that natural sausage casings (sausage skins) are the best you can get.

They have an amazing 'semipermeable' wall which breathes, meaning none of your special sausage juices escape but all of the beautiful BBQ/cooking flavors are absorbed. This means your sausages will have super flavor and juiciness, great sizzle, a fantastic ‘pop’ and the trademark “smile” that you can only get from a natural sausage.

Our edible sausage casings come from one of the purest places on the planet – New Zealand. All our hog comes from New Zealand pigs and our sheep casings are sourced from New Zealand farms, where the animals are grass fed and free to roam. We make all our casings following time honored, traditional techniques, adding only water and salt.

If you want the best sausage, make sure you use the best sausage casing.