Sheep casing – 20-22 mm | for sausages | 91+ meters

Description

What is a sheep casing?

This casing is part of the intestinal tract of sheep. It’s used to make small caliber sausages.

What do you use a sheep casing for?

This intestine has a smaller caliber than the hog casing and is used as a casing for frankfurters, chipolatas, merguez and kabanosi. But, you can make any type of sausage with it. Natural product, so also suitable for drying and smoking.

Content

• sold per ‘hank’ (91.3 meters)
• individual casings are tubed
• diameter: 20-22 mm
• Stuffing capacity: around 250 grams per meter
• in brine
• store them in salt in the refrigerator
• desalt for several hours in fresh water before use
• shelf life about is 8-10 months

Beware

Beware, vulnerable casing, breaks easily. Don’t overstuff, use lots of water to stuff it and let is soak for a long time before use

Recommended reading on making your own (dry cured) sausages and charcuterie

• 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
• Home Production of Quality Meats and Sausages
• The art of making fermented sausages
• Spanish Sausages Authentic Recipes And Instructions
• Polish Sausages, Authentic Recipes And Instructions
• Worstbijbel (Dutch only; by the author of startercultures.eu)
• Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu

Online English spoken sausage making workshop