Protein sausage casing, 55 mm dia - 4 m

• For poaching and smoking - this collagen sausage casing is ideal for making poached and smoked homemade products—whether warm-, hot-, or cold-smoked.
• For different types of sausages - the casing lets you make standout classics like Żywiecka, Krakowska, and Szynkowa, as well as long-ripened (dry-cured) sausages.
• Easy to use - simply soak it for 30 minutes in brine before filling, then stuff tightly, tie off, and process.
• PZH certified - tested and approved for contact with food, including products processed at high temperatures.
• Specifications - heat resistance suitable for smoking at 90°C. The pack includes an ecru casing approx. 4 m long with a 55 mm diameter.
• Yield - the casing allows you to prepare about 9–10 kg of meat filling (depending on how tightly you stuff it).

High-quality collagen sausage casing of animal origin, made from bovine split hide. Ideal for sausages, it makes quick and easy work of homemade charcuterie. Approved for food contact, it offers thermal resistance for poaching up to 75°C, smoking at 90°C, and cold smoking up to 40°C. With it, you can effortlessly prepare poached and smoked sausages such as Żywiecka, Krakowska, and Szynkowa. The casing also works for long-ripened sausages. The pack includes an ecru casing about 4 m long with a 55 mm diameter.

Note!

Before filling, soak the casing for 30 min at 20 ±5°C in a 10–15% brine (1/2 cup per 1 L of water). Stuff tightly, tie off, and process according to the sausage type.

Remove the casing before eating. It is not edible.

The collagen casing is of animal origin and holds PZH certification.

Single pack contains 4 linear meters ± 5%

Diameter: 55 mm