Collagen sausage casing, 55 mm diameter, 10 m

The perfect collagen casing for making delicious homemade sausages and charcuterie:

• For poaching and smoking - this butcher’s-grade collagen casing is ideal for preparing sausages and cured meats—whether poached or warm-, hot-, or cold-smoked.
• For different sausage types - this casing lets you make outstanding cured meats such as Żywiecka, Krakowska and Szynkowa, as well as long-aged (dry-cured) sausages.​
• Simple to use - the casing is incredibly easy to work with: soak it for 30 minutes in brine before stuffing, then pack tightly, tie off and process (poach or smoke).
• PZH certification - tested and approved for contact with food, including thermal processing at high temperatures. Its heat resistance allows for poaching at a max. 75°C, smoking at 90°C, and cold-smoking at a max. 40°C.
• More in the pack - the pack contains an ecru-colored casing, approx. 10 m long and 55 mm in diameter.

This high-quality butchery casing is made from bovine split-hide collagen.

Homemade cured meats taste better, are healthier and cost less than store-bought. If you want to make Żywiecka, Krakowska or Szynkowa at home, this collagen casing is the perfect choice.

Important!

Before stuffing, soak the casing for 30 min at 20 ±5°C in a 10-15% salt solution (1/2 cup per 1 L of water). Once tightly filled, tie the casing and process it as appropriate for the type of sausage you’re making.

Remove the casing before eating. It is not edible.

The collagen casing is animal-derived and PZH-certified.

Single pack contains 10 m ± 5%

Diameter: 55 mm

Made in the EU