IntroductionHog casings
Hog Casings are used for Grill sausage, Landjäger, Bockwurst, Boudin Blanc Noir, Chorizo, Cooked sausage, Country Style sausage, Fresh Pork sausage, Pepperoni, Italian sausage, Kishka, Kielbasa and Bratwurst .
Hog Casings are sold in "bundles" or "hanks". This unit of measure equals 91.4 meters or 100 yards. Hog casings are normally sold with a "green weight" designation, which refers to the weight of a stuffed casing, prior to cooking or smoking, per 100 yards lengths.
Hog casings can be delivered in:
Sheep Casings are the highest quality small diameter casings used for the finest sausages such as: Bratwurst, Knackwurst, Chipolata, Merguez, Nürnberger Bratwurst, Bockwurst, Frankfurters and Pork sausage.
These casings combine tenderness with sufficient strength to withstand filling, cooking and smoking operations. Colour is usually white to gray and varies according to country of origin. However, this variation does not indicate quality, strength, or capability of smoke penetration, etc.
Sheep casings can be delivered in:
The three most used Beef Casings are: Beef Bung Caps, Beef Rounds and Beef Middles.
"Beef Bung Caps" - are used for Capocolla, Veal sausage, Large Bologna, Lebanon and Cooked Salami.
"Beef Rounds" - these casings derive their name from their characteristic "ring" or "round" shape. Beef Rounds are used for Ring Bologna, Ring Liver sausage, Mettwurst, Polish sausage, Blood sausage, Kishka and Holsteiner. Approximate stuffing capacities are indicated in "Green Weights."
"Beef Middles" - can be used for Leona Style sausage, all other types of Bologna, Dry and Semi-dry Cervelats, Dry and Cooked Salami and Veal sausage.
Wall thickness is largely determined by the amount of fat left on finished casing. Beef Casings with a heavy textured wall will have some fat on the casing wall while casings with thin texture will have virtually no fat.
Beef rounds can be delivered in:
Hog Casings are used for Grill sausage, Landjäger, Bockwurst, Boudin Blanc Noir, Chorizo, Cooked sausage, Country Style sausage, Fresh Pork sausage, Pepperoni, Italian sausage, Kishka, Kielbasa and Bratwurst .
Hog Casings are sold in "bundles" or "hanks". This unit of measure equals 91.4 meters or 100 yards. Hog casings are normally sold with a "green weight" designation, which refers to the weight of a stuffed casing, prior to cooking or smoking, per 100 yards lengths.
Hog casings can be delivered in:
- Caliber ranges from 26 mm to 51/+ mm
- Bundles of 91.4 m (100 yards) commonly referred to as “hanks”
- dry salted bundles;
- "easy fill" fluid on tubes or pipes;
- "netpack"; and
- with or without whiskers
Sheep Casings are the highest quality small diameter casings used for the finest sausages such as: Bratwurst, Knackwurst, Chipolata, Merguez, Nürnberger Bratwurst, Bockwurst, Frankfurters and Pork sausage.
These casings combine tenderness with sufficient strength to withstand filling, cooking and smoking operations. Colour is usually white to gray and varies according to country of origin. However, this variation does not indicate quality, strength, or capability of smoke penetration, etc.
Sheep casings can be delivered in:
- Different qualities;
- Caliber ranges from 14 mm to 28/+ mm
- Bundles of 91.4 m (100 yards) commonly referred to as “hanks”
- Various make ups:
- dry salted bundles;
- "easy fill" fluid on tubes or pipes;
- "netpack"
- overlapped casings on tube or pipe
The three most used Beef Casings are: Beef Bung Caps, Beef Rounds and Beef Middles.
"Beef Bung Caps" - are used for Capocolla, Veal sausage, Large Bologna, Lebanon and Cooked Salami.
"Beef Rounds" - these casings derive their name from their characteristic "ring" or "round" shape. Beef Rounds are used for Ring Bologna, Ring Liver sausage, Mettwurst, Polish sausage, Blood sausage, Kishka and Holsteiner. Approximate stuffing capacities are indicated in "Green Weights."
"Beef Middles" - can be used for Leona Style sausage, all other types of Bologna, Dry and Semi-dry Cervelats, Dry and Cooked Salami and Veal sausage.
Wall thickness is largely determined by the amount of fat left on finished casing. Beef Casings with a heavy textured wall will have some fat on the casing wall while casings with thin texture will have virtually no fat.
Beef rounds can be delivered in:
- Caliber ranges from 32 mm to 50/+ mm
- Bundles of 18, 30, 50, 90 and 100 meters.
- Caliber ranges from 40/45mm to 65/+ mm
- Bundles of 9, 18 and 30 meters.
- Caliber ranges from 90/110mm (small), 110/120mm (middle-wide) and 120/+mm (wide)