Lakeland 12.5m Sausage Skins - For Up To 60 Sausages Lakeland 12.5m Sausage Skins - For Up To 60 Sausages

Lakeland 12.5m Sausage Skins - For Up To 60 Sausages

star star star star_border star_border ( 19 reviews )

Lakeland 12.5m Sausage Skins - For Up To 60 Sausages

star star star star_border star_border ( 19 reviews )

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Product Features

  • Essential for making your own sausages
  • Attach to meat mincer or end of piping bag
  • 12.5 metres – makes approx. 60 sausages
  • Made from dry beef collagen
  • 2 year shelf life
View full product description

Lakeland 12.5m Sausage Skins - For Up To 60 Sausages

Product number: 18513

Perfect for making your own homemade sausages, our pack of Sausage Skins is enough for up to 60 sausages, perfect if you’re throwing a huge barbecue and want to impress your guests, or just for Sunday morning bangers.

Made from dry beef collagen, these skins are simple to use. Just attach to the end of your meat mincer or piping bag, and fill with your sausage mixture. And, as you’re making your own, not only do you know exactly what is going into your sausages, you can experiment and customise flavours to your precise liking, much more versatile than shop bought.

With a shelf life of 2 years, these sausage skins are a cupboard essential for any passionate home cook looking to impress with homemade bangers.


  • Gluten free

Product dimensions

12.5m (41') – makes approx. 60 sausages.

Useful documents

Carriage Restrictions: This product cannot be sent to any countries outside the UK.

More information on our delivery & returns

3-5 working days
Orders £45.00 and over - FREE
Order under £45.00 - £3.50
Next day if ordered before 7pm Monday to Thursday & 6pm Friday and Saturday.
In 2 days if ordered outside these times and bank holidays*
Standard delivery cost + £5.00
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*Some delivery methods may not be available in your area, the delivery page will display available methods during checkout.

Customer rating: 3
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"Poor quality"

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Disappointed with our firsr purchase. The skins arrived on time and we proceeded to use. The skins split as soon as we started cooking the sausages and were not fit for purpose.

support_agent A note from the team

Thank you for your review. We're sorry to hear this and we've sent you an email. After making your sausages they should be kept in the fridge overnight before cooking or freezing, as it allows the skins to rehydrate to perfection with the meat juices. For best results, cook on a low to medium heat if frying or grilling, the sausages can be baked at 170 c for 30 to 40 minutes until golden brown. Unused skins should be kept at room temperature in an airtight container away from heat and moisture, they should not be stored in the fridge.

"Easy to use with great results"

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I got these to use with my new mincer and they are very easy to use, and gave great results. It's the first time I've made sausages and I'll definitely be using these again.

"Sausage skins"

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Just what we needed for our home made sausages. Easy to use and less messy than fresh ones

"Waste of money"

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This review is for an older version of this product

I love making sausages and thought I’d get some of these skins. Firstly, they don’t fit the Kitchen Aid sausage making machine, they’re too small for one nozzle and way too big for the other. Secondly, they burst almost instantly on seemingly any method of cooking. I’d give these zero if I could. Save your money and buy something else

support_agent A note from the team

We’re sorry to hear these haven’t been suitable for you and we’ve been in touch to help further. Most machines come with 2 sausage filling tubes. They need to use the smaller of the two. The Kitchen Aid we sell comes with a 10 and 16mm tube. Dry beef collagen casings come in standard industry sizes and you need to have the right size tubes to fit the casings. Regarding the splitting of the casings. There could be 3 reasons for this. One is over stuffing the casings so that when you cook (and expand) there is no room left in the casing, so they burst. The second reason could be that one hasn't let the filled casings rest overnight in the fridge. This helps them hydrate. The third is cooking them at too higher temperature. The beauty of these casings are they are very tender to the bite and so don’t like intense heat. We always recommend cooking on a low to medium heat for longer. This way it also ensures the sausages are thoroughly cooked through.

"sausage skins"

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I found these very difficult to use with my Kenwood mincer,only being able to fit,at the most 6 skins at a time. As the instructions state they are to be used dry they were difficult to load on the nozzle, very fragile and split easily.

support_agent A note from the team

We're sorry you found these difficult to use with your mincer.

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Bought together: £37.98