(as of Nov 21,2020 22:43:11 UTC – Details)
1. The casings are soaked in cold water to soften the salt and wait for use.
2. Lean meat is minced, and the fatty meat is cut into 1 cm square shape.
3. Put all the seasonings in lean meat filling and fatty meat, and stir together.
4. Use a funnel to pour the mixed meat into the casing, poke the eye with a needle to emit the air, and squeeze with the hand to fill it. When it is 12-15 cm in length, use a string to tie the two ends firmly until the whole sausage is filled.
5. Rinse the sausages, and then hang them on bamboo poles in order to expose or bake. Generally, they will be exposed to the sun for 5 sunny days, then take them off, put them in a cool and ventilated place, and hang them for one month.
Condition: 100% brand new
Length: approx. 3m/118in
Diameter: approx 32mm/1.26in
1 * Sausage Casing
1. Please allow 0-2cm tolerance due to the manual measurement. Thanks for your understanding.
2. Monitors are not calibrated same, so the item color displayed in photos may be showing slightly different from the real object. Please take the real one as standard.
High quality sausage casing material, safe and non-toxic (pig casing).
The sausage casing is edible; the 2-layered sausage is very practical and useful.
Before you use it, you are supposed to soak the dry sausage casing with warm water. Soaking time: 2 to 3 minutes (not too long, because the toughness will be worse). If it is a large machine filling, it can be used directly, no need to soak.
You can use the sausage casing to make sausage and ham.