Plastic Casing Ø73 mm, 8 m

Plastic Casing Ø73 mm: Impermeable Casing for servelat and other cooked sausages

Plastic casing is the impermeable opposite of natural casing. The wall lets neither moisture out nor smoke in, and that is exactly the point: the sausage keeps its weight through the whole cooking process instead of drying in, and the product stays juicy through cooking, chilling and freezing. This is plastic casing in Ø73 mm, supplied as 8 metres, for servelat and other cooked sausages.

The casing comes on a roll, so you cut exactly the length you need for each sausage. Because the casing is impermeable, it must not be used for smoking or curing. Smoke cannot get in and moisture cannot get out, so the sausage never dries. If the product is to be smoked, natural, collagen or fibrous casing is the right choice. Plastic casing is also not edible and must be removed before serving.

Features

• Fully impermeable: Neither moisture nor smoke passes through the wall, so the sausage keeps its weight.
• No shrinkage: The barrier keeps liquid inside during cooking, and it shows in the yield.
• Calibre Ø73 mm: Gives even, identical products in the same size every time.
• Takes freezing: Suits products that are frozen down and thawed again.
• Not edible: The casing is removed before serving, it is packaging rather than skin.

How to use

1. Thread the casing onto the horn, or cut the length you need first.
2. Stuff evenly and firmly, with no air pockets.
3. Close the end with a clip or tie it off securely.
4. Cook at 80 to 85 degrees until the product is heated through.
5. Chill quickly in cold water before storing or freezing.
6. Remove the casing before serving.

Dosage guide

Specifications

FAQ Frequently asked questions