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The small intestine of sheep is called sheep casings (Saitling). They offer the thinnest and most tender casing for sausages.
Most sheep casings come from Australia, New Zealand, South America and China. Turkey, Iran and other oriental countries are, however, quickly growing in importance.
Cooked sausages: e.g. Wiener, Frankfurter
Fine grill sausages: e.g. Nürnberger
Raw sausages: e.g. Debreziner, Cabanossi
Sheep casings should be stored cool. +4°C to +8°C are ideal. All sheep casings are stored in brine or covered with salt and protected from light in closed containers.
120 days salted
60 days ready to be filled or soft tubes
30 days hard tubes
We have a great selection of sheep casings continually in stock. You can choose any combination from the following criteria. The smallest sales unit is 1 Hank = 100 yards = 91.4 m.
|Salted||Ready to be filled in net or bag||Soft tubes||Hard tubes|
Before production, the sheep casings must be treated as described below. Salted sheep casings should be soaked in cold water over night. Before filling, the sheep casings ready for filling should soak in water at +30°C to +35°C for about 10 minutes again.