Casing - Beef - 35/38 MM Rounds

Use to make Ring Bologna, Ring Liver Sausage, Blood Sausage, Knockwursdt, Mettwurst, Kiszka, Polish Sausage & Holstiener

• Used to make polish, german, italian or boudin sausage
• Stuff Dia. Approx. 1-1/4 to 1-5/8"
• Will stuff 65 lb. of meat
• 33 yd. in length

  Natural casings have osmotic qualities, which means the casing is porous and breathes, allowing for an exchange of flavors. The spices mingle with the herbs and meat inside the casing and with sauces in the skillet or casserole. This also allows for smoke penetration when making smoked links.
  Pan frying or grilling fresh sausage in natural casings produce a delicately crisp, aromatic, brown coat much like a link that has been smoked.