Collagen Sausage Casing Production Process Video

 Product Introduction

Suitable for high end western style sausages and popular ready to eat snack sausages, especially for sausages requiring high meat adhesion and tender texture, such as frankfurter, German style sausage, chicken sausage, beef sausage, breakfast sausage, mini meat ball sausage, charcoal grilled sausage, bobble sausage, etc.

Note: Not suitable for osmanthus pattern sausage and kidney cut sausage.

 Product Features

1. Thin casing for tender eating texture

2. Good elasticity with nice closing performance at both ends of sausages

3. Resistant to pan frying and steaming

4. Excellent meat adhesion; no peeling or shrinkage of sausages after cooking

5. Cooking methods: pan frying, boiling, steaming, ready to eat

 Usage Instructions

1. Select stuffing horn size matching the inner diameter of shirred casing. It is recommended that the diameter of stuffing horn be 1.0 1.5 mm smaller than inner diameter of shirred casing.

2. The caliber of stuffed sausage is recommended to be 1.0 1.5 mm larger than marked casing caliber.

3. Recommended thermal processing: cooking temperature ≤78℃; pan frying temperature ≤140℃.

Precautions

1. Keep original package intact before use. Use immediately after opening vacuum bag. Reseal package for storage for unused casings.

2. Slide casing onto stuffing horn in correct direction. The arrow (→) on side of box marks the end for fitting onto stuffing horn.

3. Store casings in dark, ventilated and dry environment. Room temperature storage is acceptable.