Pefect for : headcheese, krupniok, white sausage, podwawelska, kaszanka, potato sausage, pâté, hunter's etc. Natural hog casings are highly elastic, making sausages easy to form. Type: pork. The casings should be rinsed under running water, then soaked for about 3 hours in lukewarm water.
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Natural PORK Casings GUT 28/30mm - 15 m. Easy to use - before use, soak the casings for approx. 3 h in water at a temperature 30°C, and then rinse their interior with lukewarm water. After this process, the product is ready for stuffing.
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Your work will go lightning-quick with them!
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British Natural Sausage Hog Skins Casings 36 / 40mm - 24m/80ft - on Tape/Tubes New Expiration Date - 10/01/2027 Will Last Up To A Year If Kept Sealed In The Pouch They Arrive In Free Postage
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Soak the skins over night in cold water. Change water to lukewarm water 30 minutes before use. Slide tube over your sausage filler or slide casings off onto the nozzle and fill. As the casings are a Natural Product do not worry if the colour of the casings varies.
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Soak the skins over night in cold water. Change water to lukewarm water 30 minutes before use. Slide tube over your sausage filler or slide casings off onto the nozzle and fill. As the casings are a Natural Product do not worry if the colour of the casings varies.
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"A" quality casings originating from fully traceable British pigs.
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Natural hog casings are highly elastic, making sausages easy to form. Type : pork. The casings should be rinsed under running water, then soaked for about 3 hours in lukewarm water. The intestines should be poured under running lukewarm water just before filling them with the filling to achieve the appropriate elasticity.
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