Our casing is made from high quality collagen and is edible and provide your products with the right bite and the proper texture and it is a natural protein with high mechanical resistance and excellent digestibility. It can be used for fresh sausage made with coarse or finely minced meat(such as English or American breakfast sausages,etc), cooked sausage, smoked or not, such asvienna, bratwurst, Dried-cured products such as mini-samamis, fuet, chistora, landjager,etc.

1.        Caliber available: 17mm-60mm.

2.        Properties: ready to use, edible, with a very tender bite, consistent drying, capable of

3.        Material: Collagen

Preparations:

Shirred Casings: Take the shirred casings from the box directly, open the vacuum packing ready to use: no need to presoak or put them in the moist air or oil moist and then usebeing cooked at up to 80 degree without gelatination.

.Simple instruction as example to how to use:

1.        Filling:

The shirred casings can be used in various filling machines for stuffing. The filling horn diameter is smaller1 mmthan the shirred casings caliber. The casings are put into horn direction as per the picture during the automatic linking:

2.        Hot Working:

The filling sausage hot working is as per the following procedures:

The sausage of steam-cooking should not excess80℃.

3.        Storage: The casings should be kept in the cool place (5-15℃), the product is fit for use for two years.

When not in use it should be stored in an air-tight bag to prevent drying out to wetness.