2 x 21 mm (diameter) Collagen sausage casings

Composition

Composition unknown — our sources do not have it.

Collagen casings are of two kinds: small calibre (e.g. fresh sausages, Bratwurst etc.) and large calibre (e.g. salami, Bierwurst etc.). The key difference lies in the thickness of the casing wall and the way the collagen is processed to withstand a given degree of stress when filled and holding in the weight of the meat. Viscofan also uses collagen to make edible film wrap to encase various meat products (hams, roulades etc.). Viscofan collagen casings are for producuding proffesional sausages, they are called HL (Hand link) as they are designed to give you the perfect hand link sausages when twisting.Unlike natural casings, collagen casings do not need to be soaked and are ready to use straight from the packet! In order to get the best results from your collagen casings, please rub the ends of the casing in a little vegetable oil when in use. This allowes the casings to be more flexible and gives a professional shine to the finished product!

Nutrition per 100 g/ml

Our sources carry no nutrition for this product.

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