Fibrous Casings - Mahogany
Our mahogany-colored fibrous casings are perfect as summer sausage casing.
Also used to make salami, and other smoked sausages, these fibrous sausage casings are adaptable to many sausage-making recipes. Plus, the mahogany casing is perfect to give the authentic summer sausage look.
These summer sausage casings come pre-tied and pre-stuck to better adhere to the meat. Sold in bundles of 25 fibrous sausage casings which makes roughly 50lbs.
Sausage Casings Features
- Non-edible
- Perforated/Pre-Stuck
- Come pre-tied at one end
- Ideal for summer sausage or salami
- Must be soaked for at least 25-30 minutes in warm water before using
Directions
Fibrous Casings should be soaked for at least 25-30 minutes in warm water (80-100 deg). Lay casings in water flat and submerge completely, tied end lower so that the trapped air can escape. After soaking, squeeze excess water of out of casings then start stuffing!
Approximate stuffing weight
| 2½" x 14" | 2 Lbs. |
| 2½" x 20" | 3½ Lbs. |
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