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Collagen Sausage Casings

Mad Millie

Availability: In Stock


Edible collagen casing used for making fresh sausages at home which are shelf stable.
Pack contains 2 x approx. 10 metre casing logs
One casing log will make 3 batches of sausages from 1 kg of minced meat.

Directions: Fill casing with minced meat according to your mincer instructions. Sprinkle your filled sausage casing lightly with water to lubricate, then pinch and twist to form sausage of desired length. Tie a knot at each end and refrigerate.

Storage Instructions: Opened, unused casing should be placed in an air tight container, away from direct sunlight, and used within 3 months. Ingredients: Collagen casing (beef protein, glycerin, cellulose, animal fat, mineral oil, sodium carboxymethylcellulose).