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.
Sheep casing – 20-22 mm | for sausages | 91+ meters
Only 2 left in stock
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.
- 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, 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