Natural sheep casings cal. 18/20 mm, 91 m

Natural SHEEP casings 18/20 mm – 91 m

Prepare homemade sausages, frankfurters or kabanosy exactly to your taste. Natural sheep casings with a calibre of 18/20 mm are, thanks to their smaller diameter, primarily suitable for producing thinner sausages intended for boiling, smoking, grilling, drying or curing.

The casings have a uniform calibre and good resistance during filling, making them comfortable to use for both home and more frequent sausage production.

Main advantages

• Calibre 18/20 mm – ideal for thin sausages, frankfurters and kabanosy
• Natural material – a traditional solution for home sausage making
• Good resistance during filling – the casings are strong and, when handled correctly, resist bursting well
• Uniform calibre – helps achieve a consistent appearance of the finished products
• Wide range of uses – suitable for smoking, boiling, baking, grilling, drying and curing
• 91 m per pack – the amount is sufficient for approximately 18–24 kg of meat filling
• Preserved in salt – the casings are hermetically sealed and stored in salt

Preparation before use

Before filling, we recommend the following for the casings:

1. soak for approximately 2 hours in water at a maximum temperature of 30 °C
2. then thoroughly rinse the inside with lukewarm water

The casings are then ready to be filled with the meat mixture.

Parameters

• Type: natural sheep casings
• Calibre: 18/20 mm
• Length: 91 m
• Approximate filling amount: 18–24 kg
• Preservation: salt
• Use: frankfurters, kabanosy, thin sausages and other charcuterie

Storage

Store at a temperature up to 15 °C.