Sausage Casing
Default unit: pcs · Less common product
Description
A sausage casing is a thin, edible or inedible sheath, usually made from natural pork, beef or synthetic material, used to encase and shape sausage products.
Nutrition
(per 100g)
Vitamins & minerals
Natural casings contain vitamin B12, iron and zinc; synthetic casings contain virtually no vitamins.
How to choose
Identify the type: natural casings are soft, elastic and have a faint meat scent, while synthetic ones are smooth and odorless. Ensure there are no tears and the thickness is uniform.
How to store
Fresh natural casings should be kept refrigerated in cold water and used within 2‑3 days. Dried casings are stored in a dry, cool place in a sealed bag; synthetic casings can be kept in a dry, dark pantry at room temperature.
Recipes with Sausage Casing
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