Natural Sheep Casings 26-28 mm, 10 m

Natural Sheep Casings 26-28 mm: The Coarse Lamb Calibre

Sheep casing is the thinnest of the natural casings, and it is what gives a grilling sausage the crisp skin that snaps when you bite. The wall is thin enough almost to disappear in the mouth, yet strong enough to take the grill. This is dry salted sheep casing in calibre 26-28 mm, the size used for grilling sausages and thick wieners. The 10 metres pack holds around 3,2 kg of sausage meat.

Sheep casing is thinner and more delicate than hog casing, and wants to be handled accordingly. Soak it in lukewarm water, run water through the casing itself, and stuff with even, moderate pressure. Push too hard and it splits rather than gives. In return, that thin wall is exactly what produces the characteristic snap, and what makes the casing shrink neatly with the meat on the grill.

Features

• Crisp skin: The thin wall gives the snap people associate with a proper grilling sausage.
• Calibre 26-28 mm: Used for grilling sausages and thick wieners.
• Goes a long way: 10 metres holds around 3,2 kg of sausage meat, about 3,2 kg per 10 metres.
• Takes smoke: The wall lets smoke through, so the casing suits smoked sausages as well as grilling sausages.
• Dry salted: Long shelf life kept dry and cold, and leftovers can be re salted for the next batch.

How to use

1. Rinse the salt off the outside of the casing.
2. Soak the casing in lukewarm water for at least 30 minutes, ideally while you prepare the meat.
3. Run water through the casing so the inside is wet and slick.
4. Thread the casing onto the horn and stuff with even, moderate pressure. Sheep casing takes less than hog casing.
5. Twist off the links, turning every other sausage the opposite way so they hold their shape.
6. Re salt any casing you do not use and keep it dry and cold until next time.

Dosage guide

Specifications

FAQ Frequently asked questions