• I ordered casings from Waltons to try to make my own sausage and am having nothing but problems. First tried the stuffing horn with my weston grinder and could not even get the casing on the horn. Then I read that it is much easier if you have your own dedicated stuffer so I bought a 5 lb manual LEM stuffer. Still had a hell of a time getting the sheep casings onto the medium horn. (Why is there nothing on UTUBE showing how to load the casing onto the horn easily?) First off getting the end of the casing seperated is a bear. Anyway, finally got the casing on and filled the hopper of the stuffer only to immediatley have blowout after tear, blowout what have you. What the heck is the problem? I am totally frustrated!

  • dino21 what size casing and what size horn are you using?

  • Using 26-28 Sheep Casings. Horn is 22MM.

  • dino21 sheep casings are more delicate so you may be over stuffing them?

  • I don’t think so. The casings were tearing immediately. I was getting them to work initially on the grinder / horn attachment which was actually on a larger horn but was having problems with air pockets and even then some blowouts. The LEM stuffer that I upgraded to the product comes out really smoothly but everything is immediately tearing and blowing out. I am at wits end.

  • Team Blue

    dino21 Are you using the the pre-tubed casings or the ‘dried’ version? I’d agree that the latter is frustrating to use. They are quite a pain to load on the stuffer tube but the only blowouts I’ve experienced was due to over stuffing/twisting issues. I’ve since gone to the pre-tubed exclusively for every sausage I make and it made a world of difference. They do take a bit of planning ahead but it’s well worth the time and added cost. I will never go back.

  • Yea they are not tubed. I guess I will try again tomorrow. THX

  • Team Blue Admin Walton's Employee Power User

    dino21 Yeah pretubed is 100 times easier than the normal hog/sheep, this is why for the longest time I preferred collagen casings to natural. https://youtu.be/wE2spjzTrxQ?t=92 is a way to make opening them easier, but loading them onto the horn is always going to be sort of annoying, just make sure the water bowl that they are being soaked in is close to the horn so they are really wet when they are being loaded on.

  • Green Mountain Grill Traeger

    When you’re just starting out it’s much easier to learn with hog casings rather than sheep casing. Hog casing is much easier to handle and is less likely to burst. That being said, try watching YouTube videos by Scott Rea (@scottreaproject) or The Roed to Good Cooking. Both will show some neat tricks to dealing with natural casings.

  • Green Mountain Grill

    Jonathon Great video. The information you have out there never stops amazing me. Until this year, my knowledge base was always hog casings for the last 30 years. We still buy a hank and salt them and freeze them to re-use for quite some time. But it is a lot of work. I more recently help make lots of sausage with a friend who still uses the natural casings and they use the tubes which is a huge improvement. However, I am beginning to think the collagen casings are the way to go.

  • dino21 Finally used other casings and they were alot better and I was able to get going. Thanks to all that replied.

  • Team Blue Admin Walton's Employee Power User

    srg158 The biggest draw back to collagen is that they dont accept a twist, so if you have been using hog casings you whole life you might not like that. I always used collagen casings until the first time I tried tubed hog casings and saw how easy it is. Now, I use collagen when I don’t care what the ends will look like and tubed when I want to serve full sausages!

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