Natural sausage casings are made from the submucosa of the small intestine. They’re flexible, tender, easy to stuff, and are durable enough to hold up to smokehouse processing. Casings packed in salt must be flushed then soaked overnight before stuffing. Hog casings are the traditional choice when making any type of link sausages like bratwurst, Italians, kielbasa, and many more. The length of one bundle is approximately 90 meters which will produce in approximately 40-50kg of final sausage.
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C