Weschenfelder Home Pack Ready Spooled British Sheep Casings 24mm (40mtr)

Description

• PRE SPOOLED CASINGS - These casings are packed on 4 rods with 10 metres of casing per rod meaning you get 40 metres per pack.
• DIAMETER - With a calibre of 24mm these casings produce a wide Cumberland-sized sausage. They are extremely flexible and easy to use.
• IDEAL FOR HOME USERS - These casings are perfect for home sausage making, The ends of the casings are easy to handle and are very flexible.
• VAC PACKED AND SALTED - Casings come vacuum packed and salted ensuring for a long shelf life. Simply use what you need, then store the remaining casings in Tupperware in the fridge or cold store room.
• TENDER CASINGS - No chew as you bite into the sausage. Sheep casings are delicate to chew and you will hardly notice they are there when you bite into the sausages.
• NATURAL CURVE - As these are natural casings made from the sheep's intestine, you will produce a sausage with an aesthetically pleasing natural curve.

Product description

The home pack spooled sheep casings have a diameter of 24mm and come in a 40 metre pack with 10 metres on each rod/spool. As they are pre-spooled, the process of sliding the sheep casings onto the nozzle is a walk in the park saving you time. Making small quantities of sausages has never been easier as you can use 1 rod at a time and put the others away for another day. These casings are vacuum packed and salted and should last 6 months and beyond when stored in a cool dry place.

Indications

Home Use

Ingredients

Salt, Sheeps Intestine

Directions

Soak casings in warm water for at least 3 hours gently massagng the rods to ensure all salt is removed. Remove one of the blue end discs and place the rod up to the nozzle of your sausage stuffer. Gently slide the casings straight from the rod and directly onto and over your nozzle. Leave about 2cms over the end of the nozzle. Start stuffing by gradually and carefully winding the handle until you see the meat coming down the nozzle and into the casing.

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