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Tongmaster Natural Sheep Sausage Casings - 80m Length x 22/24 mm 1

New

Tongmaster

Tongmaster Natural Sheep Sausage Casings - 80m Length x 22/24 mm

Regular price: £40.31
Sale price: £40.31
Regular price

Tongmaster

Tongmaster Natural Sheep Sausage Casings - 80m Length x 22/24 mm

Regular price: £40.31
Sale price: £40.31
Regular price

Create professional-quality sausages at home or for your business with Tongmaster Natural Sheep Sausage Casings. These high-quality, 100% edible casings are favoured worldwide for their ease of use and are flavourless and odourless, ensuring the taste of your sausage meat shines through.

Supplied salted for freshness and a longer shelf life, these casings are ready to transform your sausage-making experience.

Key Features:

Professional quality natural sheep casings
100% edible, flavourless, and odourless
Supplied salted for freshness and extended shelf life (approx. 18 months)
Easy to use for home, catering, and business applications
Each 5m length uses approximately 2-2.5kg of sausage meat

Specifications:

Brand: Tongmaster
Material: Natural Sheep Casing
Size: 80 m Length x 22/24 mm diameter
Format: Tube
Speciality: No Added Sugar, No Artificial Colours, No preservatives
Country of Origin: United Kingdom

How to Use:

Soak the casings overnight in cold water.
Drain and soak in lukewarm water for 30 minutes before use.
Slide the casing onto your sausage filler nozzle using the plastic tape as a guide.
Remove the plastic tape and fill with your sausage meat.
After use, flush casings with water, re-salt, and store in an airtight container in the refrigerator.

Note on Natural Variation: As these are natural products, slight variations in colour are normal. Any strong odour upon opening is due to gas build-up in the container and is not indicative of spoilage.

Elevate your sausage-making with these premium Tongmaster casings!

Ingredients

natural sheep casing, salt

EAN: 5060269318907

From Tongmaster

supplied by the brand

These casings are hugely preferred by many all over the world when it comes to making sausages, although casing material is down to personal preference, these casings are hugely popular for being easy to use.

These casings are 100% edible, flavourless and odourless.

These casings are supplied salted to preserve them and give a longer shelf life.

FAQ

Directions of use:

Soak the skins over night in cold water. Change water to lukewarm water 30 minutes before use . Slide tube over your sausage filler or slide casings off onto the nozzle and fill. After use, flush the casings with water, re-salt and store in an airtight container and refrigerate.

What is the shelf life of natural casings?

Salted casings or casings in brine: Approx 18 months.

How do I keep any unused casings?

If you have any unused casings then cover in salt and store in an airtight container and refrigerate.

Additional information

As the casings are a Natural Product do not worry if the colour of the casings varies. Our casings are flushed and cleaned thoroughly before distribution to customers. If you receive these casings and find that they have a strong odour , this is merely a gas build up in the container.

Casing Diameter......Nozzle Size Required (or smaller).....Sausages Per LB of meat

...........19mm..................................10mm-11mm.....................................18

...........21mm..................................11mm-12mm.....................................16

...........23mm..................................12mm..................................................12

...........26mm..................................14mm-15mm.....................................10

...........28mm..................................16mm-17mm.....................................8

...........30mm..................................17mm-18mm.....................................4/6

...........32mm..................................18mm-19mm.....................................4/6

How to use our natural sausage casings!

Step 1: Prepare casings.

Remove the casings from the packaging and rinse well.

Fill a container with cold water and submerge the skins, leave to soak overnight.

Transfer the skins to lukewarm water 30 minutes before use, this allows the material to loosen up.

Step 2: Thread on to nozzle.

Carefully thread the skins on tot he nozzle, because the nozzle diameter is considerably smaller than the casing, this should slide on with ease.

If your casings have the plastic tape/tubes, remove those now, it should look like the above image.

Step 3: Fill casings.

Carefully guide the skins by hand as they are being filled, try coting your hands with a little vegetable oil, this will allow you to handle the skins better.

Be sure not to overfill the casings as when cooking the meat will expand, this can cause the sausages to burst.

Step 4: Cook & Serve!

Cook as preferred - we recommend BBQing, grilling or frying.

Serve and enjoy!

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Tongmaster Natural Sheep Sausage Casings - 80m Length x 22/24 mm