Weschenfelder Mini Pack Sheep Casings, 24mm (10mtr)

Description

• 10 METRES - Each pack of casings contains 10 metres which will make a 3kg batch of sausages
• 24/26mm DIAMETER - These sheep casings have a 24/26mm diameter which will make a breakfast style sausage.
• NATURAL CURVE - These casings are natural and come from the sheep's intestine and therefore have a natural curve making them more desirable.
• LONG SHELF LIFE - This pack of casings come covered in salt in a food-grade vacuum pouch for ultimate protection and long-lasting shelf life.
• HOME USERS AND BEGINNERS - This pack of casings is ideal for home users who want to make small batch of sausages at once.
• STORAGE - These casings are fine at ambient room temperature but to extend shelf life we advise you store these casings in the fridge.

Product description

This is a mini pack of sheep casings, which come loose in a pack. The calibre of these casings is 24/26+ and they are grade 1. Ideal for users only doing mini-batches of sausages at a time. This is a 10mtr mini-pack of sheep casings will make up to 3 kilos of sausages. They come loose in a pack and are ideal for home users wanting to make a small batch of sausages at a time. They have a calibre of 24/26mm and will make breakfast-style sausages. These casings come covered in salt in a food-grade vacuum bag for ultimate protection and long-lasting shelf life. To use these casings, simply soak them in warm water for 3 to 4 hours or preferably overnight and then slide them onto the nozzle ready for filling. Any casings you have left over, place them back in a vacuum bag or Tupperware and resalt them.

Ingredients

Sheep Intestine & Salt

Directions

Soak the casings in warm water for atleast 3 hours or overnight. Wet the funnel on the filling machine with water or olive oil. Find the end of the casing and slowly slide the casing on to the nozzle. When filling the casing, gently hold the casing back to ensure the casing is filled and there are no air bubbles in your sausage. If you do not use all of the casings, simply place them in tupperware or a vac bag with lots of table salt and store in the fridge.

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