Sheep casing 24/26 "Ehlert-Profi", AA - extra-long-length
Further information:
"Sheep casing" is the term used to describe the small intestine of a sheep. This natural casing is considered particularly tender and is especially suitable for delicate boiled sausages, as well as smoked sausages. For example, Frankfurter and Wiener sausages, as well as Nuremberg grilled sausages, are typically made using sheep casing. The fine, thin natural casing can be safely eaten along with the sausage.
Application:
The sheep casings should be stored in a cool place protected from light at +4°C to +8°C. As the sheep casings are soaked in brine, they should first be rinsed with cold water. Then soak in cold water for 6-12 hours before filling. Soak in plenty of warm water (35-40°C) for 30-45 minutes before filling. The sheep casings will then become very supple for filling.
Sheep casing 24/26 "Ehlert-Profi", AA - extra-long-length
Further information:
"Sheep casing" is the term used to describe the small intestine of a sheep. This natural casing is considered particularly tender and is especially suitable for delicate boiled sausages, as well as smoked sausages. For example, Frankfurter and Wiener sausages, as well as Nuremberg grilled sausages, are typically made using sheep casing. The fine, thin natural casing can be safely eaten along with the sausage.
Application:
The sheep casings should be stored in a cool place protected from light at +4°C to +8°C. As the sheep casings are soaked in brine, they should first be rinsed with cold water. Then soak in cold water for 6-12 hours before filling. Soak in plenty of warm water (35-40°C) for 30-45 minutes before filling. The sheep casings will then become very supple for filling.
