Collagen sausage casing, 19 mm caliber, edible

Collagen sausage casing, 19 mm caliber, edible is an ideal choice for making sausages, frankfurters, sausages and other sausage products with a natural taste. This casing is used to make semi-smoked and boiled-smoked sausages, as well as for Viennese and Munich sausages, hot dogs. It provides excellent bacterial purity, elasticity and convenience when stuffing, unlike natural casing, which greatly simplifies the production process. Edible collagen casing gives products a pleasant natural "bite", which makes it popular among home cooks and sausage makers.

Collagen casing is superior to natural casing in elasticity, strength and bacterial purity. It provides diameter stability, which allows you to achieve ideal product sizes. The vapor-gas permeability of the casing ensures the penetration of aromatic substances during smoking, which allows preserving the aroma of the products throughout the entire shelf life. The casing does not require pre-soaking, which simplifies the process of use. In addition, the edible casing has a pleasant natural "bite" in the finished product, which adds a special taste and texture to the sausages.

Recommendations for preparation and use:

The corrugated sausage casing does not need to be soaked before forming.
If necessary, you can immerse the corrugated tube for 1-2 seconds in water at a temperature of 15-20 ° C.
Do not soak edible casings before use.
Avoid boiling the filled casing at a temperature above 90 ° C to avoid its destruction. After heat treatment, cool the finished product in ice water.
Main characteristics:

Diameter: 19 mm (21 mm after filling)
Material: natural collagen
Length in tube: 15 m
Minced meat capacity: 70 cm – 188 g, 160 cm – 234 g
Shelf life: 12 months at 15-20 °C in sealed packaging