Use natural hog casings for brats, fresh metts, Italian sausage, etc. Natural hog casings are approximately 32-35mm (approximately 1-1/4"- 1-1/2" in diameter). 1 Hank is equal to 100 yards and will stuff 100-125 pounds of sausage.

Fresh casings make jucier, tender sausage. Rinse casings in cold water several times, then soak in water 1 hour until casings are soft and pliable. To store - cover casing with table salt, place in a covered container and refrigerate.