Collagen Casing 55 mm / 10 m for Smoking and Boiling Sausages, Ideal Cumberland, Bratwurst, Traditional Pork Sausages
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Description
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Premium Collagen Casing – Designed for boiling, hot smoking, and cold smoking, perfect for preparing a wide variety of traditional British and European sausages. Versatile Use – Ideal for crafting Cumberland, Bratwurst, Lincolnshire, and traditional pork sausages, as well as semi-dry and maturing varieties. Easy to Prepare – Soak in a 10–15% brine solution for 30 minutes before filling, tying, and processing to ensure flexibility and strength. Food-Safe Certified – Approved by hygiene authorities for safe use with food, even during high-temperature processing. Heat Resistant and Durable – Withstands temperatures up to 90°C, maintaining elasticity and structure throughout cooking and smoking.
Description
(1)
Premium Collagen Casing – Designed for boiling, hot smoking, and cold smoking, perfect for preparing a wide variety of traditional British and European sausages. Versatile Use – Ideal for crafting Cumberland, Bratwurst, Lincolnshire, and traditional pork sausages, as well as semi-dry and maturing varieties. Easy to Prepare – Soak in a 10–15% brine solution for 30 minutes before filling, tying, and processing to ensure flexibility and strength. Food-Safe Certified – Approved by hygiene authorities for safe use with food, even during high-temperature processing. Heat Resistant and Durable – Withstands temperatures up to 90°C, maintaining elasticity and structure throughout cooking and smoking.
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