All About Casings | For Sausages that Sizzle

Casings are the hidden super-hero of the humble sausage. That&#;s because without a good sausage casing, you can&#;t have a good sausage. Your sausage casing is what keeps all your carefully chosen ingredients, flavours and juices in and it also dictates the texture and eating experience of your final sausage.

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Sausage making aficionados are obsessed with having the right sausage 'pop' or 'snap' when you bite into a sausage, which all comes down to the casing you use. So don't ruin your wieners, for super flavour and juiciness, great sizzle and a fantastic 'snap', always choose a natural casing.

Although casings can be stored at room temperature (and still last their full shelf life), we recommend storing them in the refrigerator (or in a cool dark place if this is not possible).

If you want to learn more, please visit our website Sausage Casing Manufacturers.

Storage Instructions Once Opened:

1) Keep Salted. If you have left over casing and have washed the salt off then remove any excess water by running your fingers down the casings then generously re-coat in finely ground salt eg normal table salt (no fancy flaked salt or rock salt here thank you). The easiest way to do this is to put your casing in a bowl and sprinkle a generous amount of salt over it, then roll the casing around in the salt. The salt will stick to the residual moisture on the casing. You want the casing to be completely covered in salt. More salt is better than not enough so if in doubt add more, too much salt will not harm the product.
2) Keep Air Tight. Wrap in clingfilm/gladwrap and put back into the pouch packaging or into a container
3) Keep Cool. Store your sausage casings in a cool, temperature-controlled environment of between 5°C and 10°C / 41-50°F &#; ideally in the fridge. Store casings away from direct sunlight and heat at all times.

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