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LEM Products Natural Hog Casings, 32-35mm, Edible Sausage Casings, Stuffs Approximately 30 Pounds, Great for Sausage Links, Franks, Metts, and More, 6.1 Ounce Package
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*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
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LEM Products Natural Hog Casings, 32-35mm, Edible Features
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Exceptional Culinary Experience: Our natural* sausage casings are designed for chefs and passionate hunters, delivering that distinctive "pop" when you bite into a sausage. They also ensure the sausages remain juicier and tender.
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Quality and Resilience: Made from hog intestine, these edible casings are robust enough for various types of sausages: smoked sausages, brats, franks, or metts. They maintain their integrity during cooking, whether broiling, grilling, or frying.
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Preparation and Storage: Gently rinse and flush casings in cold water to remove brine and salt, then soak in cold water for 2-8 hours until soft and pliable. Refrigerate to maintain their quality and should not be frozen for optimal results.
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Versatile Applications: Ideal for a wide array of sausages, our natural* casings bring a professional-grade performance at an affordable price—whether you’re creating delectable breakfast links or preparing for a BBQ feast.
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Universal Compatibility: These high-quality natural* casings are expertly prepared to work flawlessly with any sausage stuffing equipment, making them the ideal choice for all your sausage-making needs.
About LEM Products Natural Hog Casings, 32-35mm, Edible
Upgrade your food processing routine with LEM Products Natural Hog Casings. Specially designed to cater to the requirements of master chefs, food processors, and sausage enthusiasts, our casings consistently deliver top-notch results. They are made from natural hog intestine that ensures your sausages remain juicy and tender with a distinctive "pop" when bitten into. These casings are perfect for a range of sausages, including smoked sausage, brats, franks, and metts. Preparation is as simple as rinsing and flushing in cold water to remove brine and salt, then soaking them in cold water for 2-8 hours until soft and pliable. Remember to keep them refrigerated and avoid freezing for the best results. The casings are universally compatible and work seamlessly with any sausage stuffing equipment. Whether preparing a family breakfast or a grand BBQ feast, these casings are your perfect companion. *Full ingredient list: Hog casings, water, and salt.
