Description
Artificial casing for scalded and cooked sausage
Artificial casings for fine scalded sausage, cooked sausage and all non-smoked cold cuts such as hunter's sausage, beer ham, cooked salami etc.
Not suitable for smoking.
Available calibers:
- Ø 55 mm, length 21 cm
- Ø 60 mm, length 25 cm
- Ø 60 mm, length 40 cm
- Ø 73 mm, length 800 cm (this artificial casing is supplied as a roll)
The recommended filling caliber indicates the filling diameter for which the casings are designed. Filling above or below this diameter can impair the performance of the casings.
Processing instructions:
- Soak for approximately 30 minutes in lukewarm, running water - keep over-soaked covers moist.
- Adhere to the recommended fill caliber
- Do not prick the intestines
- After cooking or boiling, rinse the sausage or cool it in a water bath.
- Do not allow to cool in the air under any circumstances.
- Briefly moisten the sausage before cutting it.
- For vacuum packaging, cool to +2°C and seal immediately.
*Artificial casings are intended as a packaging for the product during food processing. They are not suitable for eating as they are indigestible.
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