Premium Collagen Sausage Casings 26mm (1") x 14m (46ft) - Edible Drying Casing for Homemade Sausages, Hot Dogs & Snack Sticks - Perfect for BBQ, Camping & Charcuterie Boards

FAIRSKY Edible Drying Collagen Sausage Casings High quality sausage casings material, Grade A, safe and non-toxic Package :1*Roll sausage casing, Comes with the 14 meter/46ft sausage casing,it can meet your daily use. Vacuum sealed package,Easy to storage and use, use directly with meat grinder or soak the dry sausage casing in warm water within 3minutes. You can use the sausage casing to make delicious Italian, bratwurst, bockwurst, sausages breakfast, chorizo sausages,Hot Dog, and BBQ size sausages easily. The sausage casing is edible; the 2-layered sausage is very practical and useful KEY FEATURE High quality Grade A collagen sausage casings,edible, safe and non-toxic Taste more crispy and delicious. Color more approaching natrual. Please understand that there may be subtle chromatic aberrations between objects and images,and we that we have adjusted to the most realistic Multi Diameter Size Diameter:19mm/1 3/4'', Stuffing capacity : approx. 8lbs Diameter:20mm/1 3/4'', Stuffing capacity : approx. 8.8lbs Diameter:26mm/ 1 1/8'', Stuffing capacity : approx. 13lbs Diameter:28mm/ 1 1/8'', Stuffing capacity : approx. 15lbs Valum Sealed Package Easy to storage and use in daily life,no worry about broke your refrigerator environment and odors Homoeothermy in sealed package, could be safe and on store more months. Package color and shape maybe differ from picture. FAIRSKY is an professional sausage casing manufature with nearly twenty years experience. We mainly focus on sausage casings made from premium sheep, hog and collagen.Tradition dictates that each type of skin should be used to make a particular kind of sausage, and you’ll find our recommendations in our product descriptions. We even carry pretubed casings to make fitting the casing onto your stuffer much easier. Available for Various Sausages Recommendation for Sausage Making STEP 1: Soak the Casing in Warm Water within 3-5mintues Check whether the natrual casing has leaks Recommendation for Sausage Making STEP 2: A: Choosing Suitable Funnel with sausage casing and filling your meat with meat grinder. B: Divide the filled sausage into sections about 5.9”with a rope or Hog Ring.There are recommend Stuffing capacity in product description for usual sausage with different sausage casing. Recommendation for Sausage Making STEP 3: A: Use bamboo sticks to make many small holes on the sausage surface to dripping extra oil. B: Sausages should be air-dried and dried the shade in the sun. Turn over every two days so that it can dry evenly. Generally, let it dry for about a week. C: Be careful not to dry too much, otherwise the taste will be poor. D: Don't get wet or wet. Recommendation for Sausage Making STEP 4: A: Dried the sausage until the meat is firm, then put into a fresh-keeping bag or food bag, stored in the freezer compartment of the refrigerator. B: Recommendation for Roasted Sausage: Scratch the sausage before cooking, and brush some oil again during the cooking. Bake for about 10 ~15 minutes, the best temperature is about 350 ℉ ~390 ℉ C: Recommendation for Steamed sausages: After the water is boiled, the pork sausages steamed for 25-30 minutes, the beef sausages steamed for 45 minutes, generally sausages steamed for about 20 minutes. STEP ONE STEP TWO STEP THREE STEP FOUR FAIRSKY TAKE HEART TO MAKE LIFE SAFE AND DELICIOUS, ENJOY YOUR HOMEMADE SAUSAGE TIME