Collagen Sausage Casing Forming and Processing

Product Introduction  

              Suitable for fresh sausages made from hog and sheep casings, including various raw fresh sausages and BBQ sausages.

Product Features

1. White and glossy appearance

2. Tender taste

3. Resistant to high temperature boiling and frying

4. Tolerant to boiling water cooking and charcoal grilling

5. Cooking methods: pan frying, BBQ grilling

Instructions for Use

1. The stuffing tube shall match the inner diameter of shirred casing. It is recommended that the stuffing tube diameter be 1.0-1.5 mm smaller than the inner diameter of the shirred casing.

2. The diameter of stuffed sausage is recommended to be 1.0-1.5 mm larger than the nominal casing diameter.

3. No pre cooking steaming/boiling is required during sausage processing. Recommended pan frying temperature: ≤160℃.

Precautions

1. Keep original package intact before use. Use immediately after opening the vacuum bag.Reseal and store unused casings.

2. Slide casing onto stuffing tube in correct direction. The arrow mark (→) on box side indicates the end for fitting onto stuffing tube.

3. Store casings in dark, ventilated and dry place; room temperature storage is acceptable.