Casing sizes describe their diameter. Use this chart to compare casing types and check the size against the stuffing tube and product instructions you plan to use.
Natural casings
Natural casings are prepared animal intestine. They vary in diameter and need preparation according to the supplier’s instructions.
| Casing | Diameter | Makes | Classic uses |
|---|---|---|---|
| Sheep | 20–26 mm | Slim, snappy links | Breakfast sausage, snack sticks, chipolatas, frankfurters |
| Hog | 32–38 mm | Standard dinner sausage | Bratwurst, Italian, kielbasa, most fresh sausage |
| Beef round | 40–46 mm | Curved, ring shape | Ring bologna, mettwurst, blood sausage |
| Beef middle | 55–60 mm | Large, straight | Salami, summer sausage, cervelat |
Collagen casings
Collagen casings are manufactured in consistent sizes. Some are intended for fresh sausage and others for smoking or drying. Check the grade and preparation instructions.
| Type | Diameter | Edible? | Best for |
|---|---|---|---|
| Snack-stick collagen | 19–21 mm | Edible | Snack sticks, pepperoni sticks, small pepperoni |
| Fresh collagen | 26–32 mm | Edible | Fresh brats, breakfast links, Italian sausage |
| Large / processed collagen | 40–45 mm+ | Usually peeled | Larger cooked and smoked sausage |
Fibrous casings
Fibrous casings support larger sausages and are usually peeled off before eating. Follow the supplier’s soaking, filling and cooking instructions.
| Nominal | Diameter | Fills | Best for |
|---|---|---|---|
| 1.5 in | ~40 mm | 1–1.5 lb | Small summer sausage, pepperoni |
| 2 in | ~50 mm | ~2 lb | Summer sausage |
| 2.5 in | ~60 mm | 3–4 lb | Summer sausage, salami, bologna |
| 3 in | ~75 mm | 3–4 lb | Large summer sausage, bologna |
| 4 in | ~100 mm | 5–6 lb | Bologna, mortadella |
Match the casing to your recipe and stuffing tube.
Match the casing to your stuffing tube
Check that the tube fits inside the casing without overstretching it. Compare the actual tube measurements with the casing supplier’s guidance.
| Casing | Size | Stuffing tube |
|---|---|---|
| Sheep & collagen sticks | 20–21 mm casing | Narrow tube, ~10–13 mm |
| Hog | 32–38 mm casing | Medium tube, ~19–22 mm |
| Beef & fibrous | 40 mm+ casing | Wide tube or horn, ~30 mm+ |
Ready to stuff?
Compare stuffer capacity, tube sizes and cleaning before choosing a machine.
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