Schafssaitlinge · Ovis aries · 100% Halal Verified
Sheep Casings
Premium tender casings engineered for fine sausages with an incomparable, crisp natural bite.
91.4 m
Standard Length
18/20 – 26/28 mm
Caliber Range
18–32 kg
Meat Yield / Hank
+1°C to +7°C Refrigerated
Cold Hub Storage
Bestseller · 100% Halal Verified100% Halal VerifiedHQC CertifiedEU Certified
EU DE NW20176 EG
Schafssaitlinge · Ovis aries
Sheep Casings
Technical Specifications & Industrial Grading
Calibrated on automated laser sizing tracks in Düsseldorf to maintain strict 0.5 mm tolerances across continuous factory lines.
Hank
91.4 m
100 Trade Yards
Burst Strength
1.4 – 1.6 bar
High-Pressure Tested
Meat Yield / Hank
18–20 kg
/ hank
Stuffer Horn
9–10 mm
Recommended Nozzle
Validated Machinery Compatibility
Handtmann VF / HVF vacuum fillersVemag Robot series with linkersFrey & Rex automated sausage filling linesSemi-automatic & artisanal manual horn stuffers
Caliber Yield Reference Guide
| Caliber | Meat Yield / Hank | Horn Dia. | Target Applications |
|---|---|---|---|
| 18/20 mm | 18–20 kg | 9–10 mm | Mini cocktail sausages, crisp snack sticks |
| 20/22 mm | 20–22 kg | 10–11 mm | Classic Wiener Würstchen, Frankfurters |
| 22/24 mm | 22–26 kg | 11–12 mm | Authentic Merguez, Chipolatas, Rostbratwurst |
| 24/26 mm | 26–30 kg | 12–13 mm | Nürnberger Rostbratwurst, hearty grilling sausages |
| 26/28 mm | 28–32 kg | 13–14 mm | Cabanossi, smoked Polish sausage, coarse snacking links |
Preparation & Soaking Instructions
1
Desalting Rinse
Rinse external sea salt under gentle cold running tap water (approx. 18°C–20°C).
2
Warm Water Soak
Submerge in clean water at 30°C–32°C for 30–45 min to reactivate natural collagen suppleness.
3
Smooth Stuffing
Thread lubricated casing onto horn. Zip-tubes slide over horn in under 4 seconds without knots.
Ovis ariesCommercial Wholesale
Sheep Casings
Premium tender casings engineered for fine sausages with an incomparable, crisp natural bite.
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Industrial Quality Grade:
Caliber Dimension (mm):Est. Meat Yield: 18–20 kg / hank
Preservation & Packaging Format:
Order Quantity (Hanks · 91.4 m each):Total: 457.0 m
Production Output: Yields approx. ~95 kg finished sausage
0% Intra-Community VAT for registered EU companies
Guaranteed cold chain (+1°C to +7°C) with data loggers
EU Registration DE NW20176 EG