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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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 mutton casings for production of all kinds of thin sausages, such as Kabanos or Frankfurter sausages. Natural Pork / Sheep / Beef sausage casings. Universal - you can use these casings for making thin scalded, smoked, grilled, dried, or matured sausages, but they are suitable for all kinds of sausage processing.
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It is also suitable for preparing maturing sausages. The tightly filled casing should be tied and subject to processing appropriate for the intended sausage type. The collagen casing must be removed before consumption.
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These natural sheep sausage skins will make a chipolata or small breakfast. Natural SHEEP Sausage Casings/Skins 22/24mm - 5m. We can help you decide on the right amount of ingredients to mix with your seasonings or the best size sausage skins to use for the desired result.
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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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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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Collagen Casing for steaming or smoking - also for cold smoking. - Maximum smoking process temperature: 90°C. During thermal processing of casings, the following rules must be followed Thermal Processing.
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