Information
Natural Hog Casing 28-30 mm (Approx. 10 meters)
Ready to make sausages in your own kitchen? This practical pack of natural hog casings has a classic caliber of 28-30 mm and a length of approximately 10 meters. This is an excellent size and quantity for home cooks, as the casing holds just under 4 kilos of raw meat in total. The 28-30 mm caliber is traditionally used for bratwurst and is slightly thinner than large dinner sausages. The casing is also excellent for smoked sausages, hot dogs, and delicious cured sausages.
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Perfect for bratwurst
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Holds approx 4 kg of meat
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Diameter 28-30 mm
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Gives a true, natural bite
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Hog casings are very popular to work with because they are robust during stuffing, give the sausages a nice curve, and ensure that delicious, natural "snap" when you bite through the skin. Remember to rinse the casing well before use to remove the brine it is packed in.
Natural casings are tough, but they can burst under violent boiling. For the absolute best and juiciest results when cooking the sausages, you should let them simmer gently in water at 80-85 degrees Celsius, never boiling. Be sure to also check out our ready-made sausage spices and solid sausage stuffers before you get started!
Features
- Ideal portion: 10 meters is a perfect amount for those grinding and stuffing a standard batch of sausages (approx. 4 kg) at home.
- Versatile caliber: A highly flexible sausage skin suitable for everything from grill sausages to small cured salamis.
- True craftsmanship: Provides an organic, homemade appearance and a texture that artificial casings cannot match.
Specifications
| Type of casing | Natural hog casing |
| Caliber / Diameter | 28-30 mm |
| Length | Approx 10 meters |
| Meat capacity per 10 m | Approx 4.0 kg raw meat |
FAQ Frequently Asked Questions
Can the natural casing burst when boiling?
Yes, natural casings can burst if the water is too hot and bubbling vigorously. Natural casings should not be boiled. It is recommended to let the sausages simmer in water kept at 80-85 degrees Celsius until fully heated.
Do I need to soak the casing before use?
Yes. The casing is preserved in salt. Before stuffing, you must rinse the casing thoroughly, preferably in lukewarm water, both inside and out, to remove the salt and make the casing pliable.
Manufacturer
The Chef
Product properties
| Casingstype | Pig |
| Tarmlengde | 10m |
| Bruksområde Tarm | Bratwurst |
| Bruksområde Tarm | Frankfurterpølse |
| Bruksområde Tarm | Middagspølser |
| Diameter | 28-30mm |