Dried casings are an innovative, 100% natural product. The casings are made of multiple layers of the best quality pork intestines. You definitely need to try out our novelty. Dried casings are the perfect choice! You can use them to prepare homemade sausages and other processed meat, such as Żywiecka sausage, Krakowska sausage and more.

• 100 % natural - dried casings are an all-natural product and an ideal organic alternative to plastic bags for pressure ham cooker and to protein and polyamide casings. Dried casings are suitable for consumption.
• Excellent strength - with these casings you do not have to worry about them breaking, as it is a super strong product that will never let you down. It will also be easy for you to remove it from the finished product.
• Uniform calibration - with dried casings you will create perfect sausages with a uniform diameter, like those coming from professional butchers.
• Perfect fit and moisture extraction - dried casings perfectly fit the meat content and ensure faster drying and more thorough smoke penetration when smoking sausages.
• Easy to store - Browin's dried casings do not require special, refrigerated storage conditions, as is the case with traditional natural casings.
• For about 7 kg of meat - the pack contains 2 pieces of dried casings that can hold up to 7 kg of meat content.

Discover our novelty! A perfect product for home processing of meat. Dried natural pork casings for sausages and other processed meat, with diameter of 100 mm. A single package contains 2 dried casings with length of about 50 cm.

It is a 100% natural product of pork origin, characterised by excellent strength, uniformity and calibration. The casings fit perfectly to the meat products and provide better moisture extraction, which contributes to faster drying and more comprehensive smoke penetration during smoking.

Since the casings are dried, they can be stored in room temperature.

How to use: Soak the casings in lukewarm water for 5 minutes. Stuff them with the meat filling and proceed according to the recipe for the sausage of your choice. Each casing is sealed on one side thanks to the oval shape. Tie the other end of the filled casing with twine or use hog ring pliers. You can cut the casings as required. Dried casings are a natural product and can be consumed, but you can also easily remove them from the finished product.

If using the casing as an alternative to a foil pouch, similarly to the above, immerse it in lukewarm water for 5 minutes. Then place in the ham maker and fill with the stuffing. Wrap the end of the casing and tighten with the spring and lid of the ham cooker. When removing the food, simply pull on the casing, lever the filling with a knife if necessary.

Unused hydrated casings can be left to dry and used next time. 

Ingredients: hog casings.