Beef bungs, middles, and rounds are perfect for sausages that require a very thick casing, such as bologna and salami. Beef casings are larger in diameter than other natural casings. These beef casings are not edible.
Beef Casing Characteristics - Uniform, strong traditional look, commonly used for a variety of applications, great customer appeal, easily molded into a wide variety of shapes.
Compare At: $35.14Sale: Now: $24.65Was:You're viewing our Sausage Maker beef bung casing - 101-114 mm (4"-4 1/2". These casings are used for large bologna, lebanon, veal sausage, capicola, and cooked salami. Make your own homemade sausage without the additives and preservatives usually found...Compare At: $35.14Sale: Now: $24.65Was:
Compare At: $47.25Sale: Now: $33.48Was:You're viewing our Sausage Maker beef rounds 38-40 mm (1-1/2"-1-5/8") makes 70 lbs. Beef rounds are generally used for ring bologna, ring liver sausage, blood sausage, knockwurst, mettwurst, kiszka, Polish sausage, and holstiener. Casings are packed in...Compare At: $47.25Sale: Now: $33.48Was:
Compare At: $48.84Sale: Now: $34.34Was:These "beef rounds" casings from The Sausage Maker (model 17-1214) are used for blood sausage, ring bologna, knockwurst, ring liver sausage, kiszka, mettwurst, holstiener and Polish sausage. Inedible, these casings are packed in purified salt and have to...Compare At: $48.84Sale: Now: $34.34Was:
Compare At: $57.75Sale: Now: $39.32Was:These high-quality "beef middles" sausage casings from T.S.M. (product 17-1215) are traditionally used for bologna, sopressata, summer sausages, salami (both cooked and dry cured) and liverwurst. Packed in purified salt, these casings have an...Compare At: $57.75Sale: Now: $39.32Was: