These all natural hog or pig intestine casings are made and processed in Australia to Australian food standards.
This pack contains around 80 metres of casing and will fill approximately 50kg of sausage.
Hog casings make the best eating and cooking sausage, these skins will expand and contract during cooking which almost eliminates the chance of bursting.
It is always best to cook a snag on a lower slower temperature to avoid the potential of bursting.
These casings are suitable for a larger continental size sausage like a Bratwurst and come packed in salt. Once opened you simply need to keep them refrigerated in the food grade zip lock pouch they come in and keep them salted and moist. Storing them this way will ensure that they will remain good for a very long time.
USAGE: Simply pull out the quantity that you might need and soak them in water for several hours to rinse off the salt and rehydrate the casings. Run water through them using the end of your tap. If you have some remaining when you have finished making sausages just re-salt them and put them back in the bag in the fridge.