Sheep Casings Gut Natural 22/24 15m for Homemade Sausage Meat
DIAH DO IT AT HOME
Length: 15 m\nCaliber : 22/24\nType: sheep\nPerfect for: sausages, frankfurters\nSheep casings are characterized by high elasticity, thanks to which sausages are easy to form.\nTheir high strength means that they do not crack during heat treatment (smoking, steaming), which prevents the loss of the sausages' taste. Sheep casings are among the most delicate casings, used for the production of steamed and smoked sausages and frankfurters. \nFor 22/24 sheep casings should be used a funnel with a diameter of no more than 14 mm\nPackage contents: 15m - enough for approx. 3.7 kg of stuffing\nPREPARING BEFORE FILLING\nThe 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.\nSTORING AFTER OPENING:\nThe rinsed casings should be dried with a paper towel, then mixed with a large amount of salt and placed in .
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