Sheep Casings vs. Hog Casings: Which Is Best for Your Product?

Choosing the right natural sausage casing is a critical decision for sausage manufacturers, butchers, and food brands.
The two most common options are sheep casings and hog casings—and each serves a different purpose.

This guide helps USA buyers understand the key differences so you can choose the best casing for your product.

What Are Sheep Casings?

Sheep casings are made from the small intestines of sheep and lamb.
They are the thinnest natural casings, typically ranging from 16mm to 24mm.

Common Uses:

• Breakfast sausages

• Snack sticks

• Cocktail sausages

• Thin fresh sausages

Sheep casings are prized for their delicate bite and premium snap.

What Are Hog Casings?

Hog casings are made from pig intestines and are thicker and stronger than sheep casings.
Typical sizes range from 28mm to 42mm.

Common Uses:

• Bratwurst

• Italian sausage

• Polish kielbasa

• Fresh and smoked sausages

Hog casings offer strength and durability for larger sausages.

Key Differences: Sheep vs. Hog Casings

1️⃣ Texture & Snap

FeatureSheep CasingsHog CasingsBiteVery tenderFirmSnapStrong, clean snapModerate snapMouthfeelDelicateRobust

Sheep casings deliver a more refined eating experience, while hog casings feel heartier.

2️⃣ Sausage Size & Appearance

• Sheep casings produce slim, uniform sausages with an elegant look

• Hog casings produce thicker, rustic sausages ideal for grilling

Product size alone often determines the correct casing choice.

3️⃣ Stuffing & Production Performance

Sheep Casings:

• Require careful soaking

• Lower stuffing pressure

• Best for moderate-speed production

Hog Casings:

• Easier to handle

• Stronger walls

• Suitable for high-speed stuffing

Large processors, including Johnsonville, select casing type based on sausage size and production efficiency.

4️⃣ Cooking & Smoking Performance

• Sheep casings shrink naturally with meat

• Allow excellent smoke penetration

• Ideal for pan-frying and light grilling

Hog casings:

• Hold shape during grilling

• Withstand higher heat

• Excellent for smoked sausages

5️⃣ Consumer Preference in the USA

USA consumers often associate:

• Sheep casings with premium, breakfast, and gourmet products

• Hog casings with traditional, hearty sausages

Food brands targeting halal or lamb/beef sausages also favor sheep casings.

6️⃣ Cost Considerations

• Sheep casings are generally more expensive due to delicate processing

• Hog casings are more cost-efficient for larger sausages

Cost should be evaluated against:

• Product positioning

• Target market

• Retail pricing

Quick Selection Guide

Your Product TypeBest CasingBreakfast sausageSheep casingSnack sticksSheep casingBratwurstHog casingItalian sausageHog casingPremium thin sausagesSheep casing

Which Is Best for Your Product?

Choose sheep casings if you want:
✔ Premium snap
✔ Thin sausage size
✔ Refined texture

Choose hog casings if you need:
✔ Strength
✔ Larger diameter
✔ High-speed production

Final Thoughts

Both sheep and hog casings play an essential role in sausage production.
The best choice depends on sausage size, texture goals, cooking method, and production scale.

Understanding these differences helps USA buyers and manufacturers produce consistent, high-quality sausages that meet consumer expectations.