Hog casings, small, salted, 5 metres

Pig casings for sausage production

Pork casings are 100% natural products that have high elasticity and are very break-resistant. Diameter: 28-30 mm Filling weight: Approximately 550-700 grams of sausage mass per meter of casing. The information is for guidance only. Actual filling weight depends on how well the casing is soaked, the exact diameter of the casing and how tightly it is stuffed. When ordering casings, it is best to calculate according to the lower end of the filling weight so as not to have any sausage mass left over. Any remaining intestines can be sprinkled with salt and frozen until ready to use. These pork casings have the original ''snap'' and tender bite that no other products of this type have. The intestines are supplied dry-salted, which results in the intestines shrinking. They will expand to the specified length after soaking. Preparation: Rinse the pork intestines with clean water and then soak them in 30-32 ºC warm water for at least 30 minutes before using. – Soaking overnight is also widely used. Storage: 4-10 C. Natural casings can also be frozen, but after prolonged freezing they become brittle and burst more easily during filling and cooking. Caliber-proof, which means that the casing maintains the specified diameter throughout its length. There are many casing products on the market that do not meet this quality requirement.

Make a sausage with pork intestines

If you want to make homemade medister sausages, these pork casings are perfect for the project. At Hjemmeproduktion.dk we sell 2 sausage mixes with accompanying recipes for making delicious medister sausages. Here you will find a classic medister recipe. If you prefer Southern Jutland sausage, you will find a mixture to make homemade medister sausages here.