calibre: 18/20
- usually 1 piece of intestine
- Ingredients: Natural sheep's intestine, preservative: salt
- Colour: whitish to yellowish
- Consistency: thin-walled
- Odour: free from rot, not rancid, not acidic, free from foreign odours
- Storage temperature: 5°C to 7°C
- Suitable for various types of sausage (e.g. Vienna sausage, Berliner Knacker, fine poultry sausage, etc.)
Delivery time . 2-3 workdays - best before date at least 3 months after delivery
Delivery without decoration, without examples, without sausage meat!
©Pictures www.krahmersa-shop.de
Processing instructions
rinse the salt with cold water
Then soak in cold water for 6-12 hours before stuffing.
Soak in plenty of lukewarm water (approx. 35°C) 30-45 minutes before stuffing
rinse the casings with lukewarm water, wring out the water well
the casings are very tender, do not stuff too tightly!
