Fibrous Casings Inedible
Fibrous casings are commonly used for dry and semi-dry sausage. Fibrous sausage casings are inedible and are made from wood cellulose (essentially paper) permeated with protein. Fibrous casings are the toughest casings produced and they are used where maximum uniformity of the finished product diameter, whether sausage or smoked meat, is desired. Fibrous casings are extremely strong and are used to stuff sausage that is very tightly packed, as it will not break. The inside of this casing is coated with protein that allows it to shrink with the meat as it dries out. The uniformity of product stuffed in the casings make them ideal for slicing for prepackaging. Fibrous sausage casings do not require refrigeration.
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Weston Mahogany Sausage Casings - 2.5" x 20" - 5 ct - Makes 15 lbs, Model# 19-0212-W
Compare At: $17.89Sale: $13.39These Mahogany sausage casings made by Weston (model 19-0212-W) are sold five to an order. These durable Mahogany casings will withstand quite a bit of pressure so users can stuff a nice tight-packed cured sausage. Makes 5 hefty three-pound sausages (the...Compare At: $17.89Sale: $13.39 -
Weston Mahogany Sausage Casings - 1.5" x 12" - 10 ct - Makes 10 lbs, Model# 19-0211-W
Compare At: $18.65Sale: $14.80These Mahogany sausage casings from Weston (model 19-0211-W) are sold ten to an order. These tough casings can withstand a lot of pressure so you can make a nice dense cured sausage. Non-edible. Makes ten (10) one-pound sausages (finished sausage...Compare At: $18.65Sale: $14.80