Description
THE NEW ZEALAND CASINGS CO edible, pre-flushed natural HOG CASINGS for sausage making (aka Pork Casings, Link Casings, Sausage Skin, Intestines for sausage) are 1.25” / 32-25mm diameter (about the size of a half dollar coin). With this 100ft pack, you can make approximately 35LB or 200 sausages..Hog Casings make FAT, PLUMP & JUICY SAUSAGES. Great for pork, elk, venison, beef, chicken, kielbasa, bratwurst, chorizo or Italian sausage casings. Our Natural Hog Casings are suitable for fresh or cured sausages and smoking..SUPERIOR SAUSAGE CASING These sausage casings are ‘A-GRADE’ (the best grade). They are pre-flushed and pre-tubed onto 1 soft tube, which makes them much easier to transfer onto your sausage maker nozzle and prevents annoying knots or tangles..NO 'SHORTS' GUARANTEE This pack contains 1 tube with one long 32ft piece of hog casing, which means less time, less wastage, less mess and better sausages for you. ‘Shorts’ are short casing off-cuts, which can be as short as 2ft. Some manufacturers package these up and sell them off to unsuspecting customers, so always read the fine print..HOG CASINGS HAVE A GREAT SNAP Natural hog casings have an amazing 'semipermeable' wall which breathes, meaning your beautiful cooking flavours can permeate the casing and infuse your sausage meat. The end result is a sausage with great flavour, texture and the much prized sausage "SNAP" that you can only get from a natural sausage casing..NATURAL IS ALWAYS BETTER Our pork casings / hog casings are naturally made by Mother Nature, not invented in a science lab. That's why our sausage casings have only two ingredients - natural hog casings and salt..NEVER TRUST A STRAIGHT SAUSAGE If your sausage doesn't smile, it’s made from a collagen casing. Collagen casings are usually made from the hides of cattle or hogs and a concoction of chemicals. They have a wall like soft plastic which means they don't breathe in any beautiful BBQ/smoking flavours or match the all important 'snap' of a natural casing. They are also prone to splitting on the BBQ. So don’t settle for a sad, dry, tasteless sausage. CHOOSE A NATURAL CASING EVERY TIME.
