Sheep casing – 20-22 mm | for sausages

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 tube (about 8-10 meters)
• diameter: 20-22 mm
• Stuffing capacity: around 250 grams per meter
• salted and vacuum sealed
• 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 overfill, use lots of water to fill 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

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.