Hog Casings Sizes Explained: Choosing the Right Fit

As the world’s first processed food, sausages have been consumed for millennia, even being mentioned by Homer in The Odyssey. Having evolved from crude early methods of encasing ground meat and spices, modern sausage production now demands precision. Make the casing too loose, and you lose that signature snap. Too tight, and it bursts under pressure on the stuffing line. 

That’s why selecting the right hog casings size is the foundation of a flawless sausage. 

Save time, save resources, and, most importantly, create a final bite that exceeds expectations. Be it bratwursts, chorizos, or kielbasas, this guide has hog casing sizes explained to ensure efficiency and a premium product every time. 

Understanding Hog Casing Sizes

Sausage quality starts with the casing: It controls texture, cooking, and bite.

Even slight variations in the size can cause inconsistencies, especially magnified in high-volume production. For this reason, sizes are usually standardized down to the millimeter. 

How Are Casing Sizes Measured?

Hog casings are sized by their diameter in millimeters when fully stuffed. The measurement determines whether the casing will hold its shape and how it will feel when eaten; the size range (e.g., 32-35mm) indicates how much it should expand under pressure. 

Why Size Matters in Sausage Making

The right casing size can literally make or break a sausage. When manufacturing at scale, having the appropriate hog casing size results in fewer rejected links and faster output. 

Casing size impacts important sausage-making factors, including:

• Stuffing – With a casing that's too small, the sausage may split under heat; too large, and it could shrivel or dry out. The correctly sized casing is the Goldilocks of sausage-making, ensuring the meat fills the casing evenly.

• Cooking performance – Casing size affects how the sausage behaves under heat. The right fit prevents undesired splitting, shriveling, or overcooking. 

• Mouthfeel – The much-famed “snap” of a casing defines the first impression of a sausage. A size mismatch can alter the expected texture, making the sausage feel off.

• Production efficiency – Uniform casing sizes ensure even portioning and packaging. For example, a 32-35mm casing is the industry go-to for bratwurst.

Mastering casing selection will lead to a premium final product.

Common Hog Casing Sizes & Their Uses

Since they easily conform to the filling inside, hog casings help maintain consistency and product appeal in large-scale sausage production.

30-32mm Casings

Casings in the 30–32mm range are a reliable choice for processors seeking durability, consistency, and minimal product waste. This size maintains uniform link formation and resists breakage during high-speed stuffing—crucial for maintaining throughput and reducing downtime.

Bratwurst production especially benefits from this diameter. The 30–32mm casing allows for a full, juicy sausage with the classic “snap” consumers expect, whether you’re producing traditional German styles or regional variations.

Italian sausages—hot, sweet, or mild—also perform well in this range. The casing supports even cook-through and a balanced meat-to-casing ratio, making it suitable for high-heat grilling, searing, or pan-frying at scale.

32-35mm Casings

Casings in the 32–35mm range are a top choice for sausage styles that benefit from a firmer bite, slightly wider diameter, and longer processing times. This size provides strength and structure while allowing for generous filling—making it especially suitable for smoked or coarse-grind sausages.

• Kielbasa – Known for its slow smoking and coarse grind, kielbasa performs well in 32–35mm casings. The diameter provides enough room for moisture retention while maintaining firmness from stuffing through slicing.
  
  
• Bratwurst – For producers seeking a slightly thicker bratwurst with a full, juicy bite, this size offers a balanced casing that holds up under grill or smokehouse conditions and provides excellent snap.
  
  

This diameter is ideal for processors who prioritize consistent size, smooth stuffing performance, and structural integrity across both fresh and smoked sausage varieties.

35-38mm Casings

Casings in the 35–38mm range are ideal for sausages that use coarser grinds, bold seasonings, and longer cooking or smoking times. This size provides enough internal space for a hearty fill while maintaining strength and elasticity during production.

• Polish Sausage – This traditional sausage style benefits from a wider diameter that supports its generous grind and distinctive seasoning.
  
  
• Chorizo – Especially for regional varieties that require more space for spice-laden meat blocks.
  
  
• Andouille – Known for its dense, smoky flavor and coarse texture, andouille needs a casing that can hold up during long smoke cycles.
  
  
• Boudin – This Louisiana-style sausage combines rice, meat, and aromatics, and performs best in a casing that’s flexible but sturdy.

This size is a go-to for processors producing full-flavored sausages that rely on structure, smoke permeability, and a satisfying snap.

38-40mm Casings

At the higher end of the hog casing spectrum, 38–40mm casings offer the added diameter needed for denser or coarser sausage varieties—while still retaining the permeability, stretch, and signature snap of a natural casing.

• Deer Sausage / Wild Game Sausages – Game meats are often leaner and denser, requiring a casing that can accommodate a firm grind while holding up during smoking or cooking. The 38–40mm size provides the space and durability needed for consistent results across variable meat textures.

This diameter range is well-suited for processors handling specialty or seasonal game blends where performance and presentation are equally important.

40-42mm Casings

The 40–42mm hog casing is designed for larger-diameter, bold sausages that need extra internal volume without sacrificing structural integrity. It offers the same semi-permeable benefits of smaller natural casings while handling heavier, more robust stuffing blends.

• Large Diameter Chorizo – This format accommodates regional and specialty chorizo recipes with larger cuts and extended curing or cooking needs.

This size gives producers the extra room needed for visual impact and a hearty bite, while still delivering the smoke absorption, elasticity, and mouthfeel natural casings are known for.

Summing up, here are the most commonly used hog casings sizes and their value to large-scale producers:

With so many casings sizes out there, how do you choose the right one? 

How to Choose the Right Casing for Your Recipe

Even the highest-quality meat blend can fail with the wrong casing—the sausage’s structure weakens during cooking, and moisture loss can leave it drier than intended. 

To stop second-guessing your casing size, you must match it to your meat type and the setting of your sausage-making.

Matching Casing Size to Meat Type and Texture

Different meat types require different casings to hold them together. Consider the following factors when choosing the right casing size for your recipe:

• Grind – Ground sausages (like kielbasa) need casings with more give to accommodate their irregular texture and prevent blowouts under heat. A 32-35mm casing works well for these. 

• Moisture – Sausages with higher fat or liquid content expand more during cooking. A slightly larger casing size ensures they don’t burst under heat. 

• Leaner meats – Poultry and gamier meats contain less fat and tend to shrink more during cooking, especially if you want them well done. Slightly smaller casings help maintain a plump shape while keeping the meat moist.

Considerations for Commercial Sausage Making

The right casing also depends on how and where the sausage is made.

For butcher shops, meat lockers, and regional producers, choosing the right hog casing size depends on your equipment, sausage type, and processing method. Here’s what to consider when selecting casings that ensure product consistency and operational efficiency:

• Casing size – Standard sizes like 30–32mm and 32–35mm work well for most fresh sausage varieties, offering the ideal balance of snap and filling capacity. Smaller sizes are typically used for breakfast links or snack sausages, while larger diameters suit sausages.
• Equipment compatibility – Manual and semi-automatic stuffers pair best with more pliable casings, like natural hog casings, which conform easily and reduce downtime from breakage or clogging.
• Storage & handling – Natural casings require soaking, rinsing, and proper cold storage in salt or brine to maintain quality between production runs. Oversea Casing offers casings in ready-to-store packaging to streamline prep and minimize waste.
• Batch size & turnaround – Smaller operations often work with limited refrigeration space and quick product turnover. Choosing versatile casing sizes ensures flexibility across different sausage recipes without overstocking unnecessary inventory.

Need help selecting the right size for your shop? Oversea Casing’s sizing tool and experienced support team make it easy to match the right casing to your equipment, volume, and product line.

Commercial Sausage Production

For large-scale producers, the right casing size should: 

• Withstand high-speed stuffing machines without tearing or causing excessive waste.
• Maintain uniform diameter for accurate portioning and packaging.
• Be permeable for smoking or curing processes.
• Stretch just enough to grip the filling tightly, preventing air pockets or an uneven texture.

Here, even a few millimeters of variation in casing size can impact weight, making precise sizing critical.

Where to Buy the Right Hog Casings Size

Now that you know what hog casings sizes to choose, where should you buy yours? 

Sourcing for Commercial Producers

For large-scale manufacturers, purchasing casings is a strategic business move. Here’s why:

• Larger sausage producers work directly with industry suppliers for their casings to maintain quality and a steady supply.

• Many casing companies offer pre-tubed or standardized-diameter casings in bulk, which promotes efficient production. 

• Some producers work with casing suppliers to create exclusive specifications designed for their exact production specs.

• Lastly, industry events and expos help connect producers directly to new casing technologies and suppliers.

Selecting the Best Casings for Your Needs

Quality ingredients and utmost precision separate a good sausage from a great one. The right casings keep production moving and deliver diners that signature snap. 

That’s where we come in. With nearly a century in the sausage casing industry, Oversea Casing knows what works. Our natural hog casings are meticulously selected for consistency and food safety, so you can always rely on their performance. With GFSI-certified sourcing, no oversized minimum orders, and easy online ordering, we ensure you receive exactly what you need when needed.

When every millimeter matters, you need a supplier that delivers every time. Find the perfect casings fit today.

Sources: 

Tastes of History. A Brief History of Food: Sausages. https://www.tastesofhistory.co.uk/post/a-brief-history-of-foods-sausages 

PubMed Central. Toughness Variations among Natural Casings: An Exploration on Their Biochemical and Histological Characteristics. https://pmc.ncbi.nlm.nih.gov/articles/PMC9739084/ 

Food and Agriculture Organization. Sausage Casings. https://www.fao.org/4/x6556e/X6556E03.htm 

SkyQuest. Natural Sausage Casings Market Size, Share, and Growth Analysis. https://www.skyquestt.com/report/natural-sausage-casings-market 

North Dakota State University. The Art and Practice of Sausage Making. https://www.ndsu.edu/agriculture/extension/publications/art-and-practice-sausage-making 

European National Sausage Casings Association. Community Guide to Good Practice for Hygiene and the application of the HACCP principles in the production of natural sausage casings. https://food.ec.europa.eu/system/files/2017-09/biosafety_fh_guidance_guide_good-practice-haccp-ensca.pdf