Edible Drying Natural Sausage Casing, Sausage Casings for Flavorous Homemade Sausages Ham,Breakfast Sausage,Italian Sausage,Knoblewurst,Pepperoni,Bologna Sausage and Most Sausage-8m/26ft,Φ50mm

Recommendation for Sausage Making

STEP 1:

Soak the Casing in Warm Water within 3-5mintues

Check whether the natrual casing has leaks

Recommendation for Sausage Making

STEP 2:

A: Choosing Suitable Funnel with sausage casing and filling your meat with meat grinder.

B: Divide the filled sausage into sections about 5.9”with a rope or Hog Ring.There are recommend Stuffing capacity in product description for usual sausage with different sausage casing.

Recommendation for Sausage Making

STEP 3:

A: Use bamboo sticks to make many small holes on the sausage surface to dripping extra oil.

B: Sausages should be air-dried and dried the shade in the sun. Turn over every two days so that it can dry evenly. Generally, let it dry for about a week.

C: Be careful not to dry too much, otherwise the taste will be poor.

D: Don't get wet or wet.

Recommendation for Sausage Making

STEP 4:

A: Dried the sausage until the meat is firm, then put into a fresh-keeping bag or food bag, stored in the freezer compartment of the refrigerator.

B: Recommendation for Roasted Sausage: Scratch the sausage before cooking, and brush some oil again during the cooking. Bake for about 10 ~15 minutes, the best temperature is about 350 ℉ ~390 ℉

C: Recommendation for Steamed sausages: After the water is boiled, the pork sausages steamed for 25-30 minutes, the beef sausages steamed for 45 minutes, generally sausages steamed for about 20 minutes.