F+ casing, for cooked sausages, red, dia. 6.3 cm / length 25 cm, 1 pc

A fibre-reinforced cellulose casing with good barrier properties.

This type of casing can be used for all kinds of cooked sausages for cold cuts.

It has good adhesion, which reduces the risk of jelly forming between the product and the casing. The adhesion also means the casing sits tightly around the sausage and feels firm. At the same time, it has what is known as easy peeling, which makes it easy to remove the casing from the sausage. This also gives the sausage a smooth, even surface, even without the casing.

The casing has 3 barriers:
Aroma barrier: This retains the full flavour and therefore the eating quality.
Oxygen barrier: This preserves the colour of the sausage, making it look appetising
Water barrier: As the water cannot evaporate, the sausage keeps its weight and stays juicy and fresh for longer.

Soaking: Thorough soaking of the casing is essential for trouble-free stuffing at the recommended filling weight. Soak for about 30 minutes in water at 30–40 °C. Soaking for longer does no harm. With a water temperature above 30 °C, you can shorten the soaking time. Unused casings that have been soaked should be kept moist and cold and used within 3 days.

Stuffing: Easy to stuff. Stuff firmly without air. Do not prick.

Tying off: Tightly, with clips or string.

Cooking: Cook the sausage to the chosen core temperature. Measure the temperature by inserting the thermometer through the tied end before cooking the sausage. Do not smoke!

Cooling: It is important that the sausages dry evenly. If one side dries faster, e.g. in a draught, the casing may split.

Filling weight: approx. 400 g
Length: approx. 25 cm
Diameter: approx. 63 mm

Storage: Cool and dry. Do not freeze!