Premium Natural Sheep (Lamb) Casings for Sausage Making - DeWied Imported Quality - Perfect for Homemade Sausages, Hot Dogs & Charcuterie

Natural Sheep (Lamb) Casings - Course  Emulsion Grade

• Traditionally used for sausage using a grinder plate of 1/8" or larger.  Has NOT BEEN PROCESSED IN A BOWL CHOPPER OR EMULSIFIER. 
• Idea for Breakfast Sausage, Pork Sausage or Snack Sticks.
• Optimum strand lengths for efficient production
• Minimum holes
• Maximum yields for lowest casing cost per pound of finished product.
• Consistent uniform calibration.

Uses:

• Snack (Beer) Sticks
• Frankfurters and wieners
• Fresh Pork Sausage (Breakfast)
• Landjaeger
• Cabanosa
• Chipolata

Type: COURSE emulsion Grade

Sizes:

Preparation and Storage:

How To Use:

1. Rinse casings with fresh water.
2. Put casings into a container of lukewarm water.
3. Ready to stuff.