These beef rounds are a classic natural casing for making ring-shaped (“horseshoe”) sausages—pre-cut to a consistent 18-inch length and tied on one end with string, so you can skip the most annoying part of prep and get straight to stuffing. Once filled, you simply bring the ends together and secure with the attached string to form the traditional ring.
What you’re getting
Beef rounds, natural casing
Pre-cut to 18 inches for uniform rings
Pre-tied on one end with string for faster setup and clean closure
Sold as packs of:10 pieces
Size + fill specs
Stuffed diameter: approx. 1.70-2.00 inches (46mm + or larger)
Capacity per piece: approx. 1.80-2.10 of meat paste / sausage mix (varies slightly with stuffing pressure and final diameter)
Finished shape: a ring / horseshoe—the same traditional presentation used for many regional sausages
Classic uses (where these shine)
This casing format is ideal for sausages that are traditionally formed into a ring, especially for cooked or smoked styles:
Salsiccia Calabrese (ring format)
Chorizo (ring-style preparations)
Strolghino di Culatello (larger ring format variations)
Ring Bologna and other ring-style cooked/smoked sausages
Why pre-cut & tied matters
Consistency: every ring is the same size for uniform smoking/cooking and a clean display
Speed: eliminates measuring, cutting, and tying individual pieces
