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Polyamide casing is used to prepare home-made delicatessen and sausage products.
It allows you to make steamed sausages such as salceson, pâté, ham, label, minced meat, mortadella, black pudding.
Method of use:
Before use soak in water at max. 40°C for about 15 minutes. During soaking, the whole casing should be immersed in water. The tightly filled casing must be tied up and then treated according to the type of sausage.
The maximum brewing temperature is 125 °C. Cool with air after heat treatment, do not use cold shock water spraying.
Store the casings in a clean, dry and well-ventilated place at temperatures up to 25°C.
Certified by PZH (Polish Institute of Hygiene).
Thermal resistance: 125°C.
Pre-packaging contains 8 mb ± 5%.
Diameter: 73 mm
Our intestines are ideal for Polish sausages. It is from them that sausages are prepared: Our sausages are: "Śląska", raw Polish, "Rzeszowska" or "Grilli" sausage from Finland, "Bratwurst" from Germany, "Boudin blanc" and "Saucisse Montbeliard" from France, "Boerewors" from North Africa, BBQ sausage, Italian or Kishka.
Before opening - can be stored at ambient temperature, in a dry, unprotected place.
After opening - recommends a storage temperature of 0 - 14°C.
Directions for use:
Before use, the intestines should be soaked in water at a temperature of approx. 30°C for approx. 20 minutes.
The length of intestines should be measured after soaking them in water. This is the only objective measurement method (after calibration and before salinisation). The most reliable result is not obtained after pulling the intestines and applying them to the measuring cup.