Collagen casings with a diameter of 35 mm are the most common for making homemade sausages. Very close in properties to natural. It has a number of advantages: excellent elasticity, strength, odorlessness, and cleanliness.

Designed for the preparation of dry-cured sausages, smoked sausages of small diameter. Thanks to its unique properties, it is possible to cook all types of sausages in it.

PREPARATION. Soak in 15% brine solution for 15-20 minutes before use. The optimum temperature of the liquid is 15-25 degrees

Stuffing capacity. stuff 1.5-1.8 kg of minced meat per 1 m.

Heat treatment. Cook at temperatures up to 90 ° C.

STORAGE. Keep in a dark place at a temperature of 15-20 C° humidity is 65-75%. No storage refrigerator is needed. Expiration date 18 months.

Cook your favorite aromatic sausages and be healthy!