Collagen sausage casing Ø 65 mm, 10 m

Excellent collagen casing for making delicious homemade sausages and cured meats:

• For poaching and smoking - this butcher’s collagen casing is perfect for preparing sausages and cured meats — whether poached or smoked warm, hot, or cold.
• For different kinds of sausages - the casing lets you make outstanding meats such as Żywiecka, Krakowska and Szynkowa, as well as long-aged, dry-cured sausages.​
• Easy to use - the casing is incredibly simple to work with: before stuffing, just soak it for 30 minutes in brine, then pack it tightly with your filling, tie it off, and process (poach or smoke).
• PZH certified - the product is tested and approved for food contact, including foods processed at high temperatures. Its heat resistance allows poaching at a max temp. of 75°C, smoking at 90°C, and cold smoking at a max temp. of 40°C.
• More in the pack - the pack includes an ecru-colored casing, approx. 10 m long and 65 mm in diameter.

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

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

Note!

Before stuffing, soak the casing for 30 minutes at 20 ±5°C in a 10–15% salt solution (1/2 cup per 1 L of water). Fill the casing firmly, tie it off, and process it according to the type of sausage you’re making.

Remove the casing before eating. The casing is not edible.

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

A single pack contains 10 linear meters ± 5%

Diameter: 65 mm

Made in the EU