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Mahogany Fibrous Sausage Casings

Stuff it.

$20 (Was ) + $ shipping surcharge
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Product Details

To make your own summer sausage, salami, bologna, or other cured sausage, you'll need casings. These fibrous ones are non-edible and string tied at one end -- simply soak the casings in warm water for 20-30 minutes prior to stuffing. To cook, put your sausage in an oven at 170-185 degrees F, or smoke them in a smoker until the internal temperature reaches 165 degrees F.

  • Made of: Plant cellulose (casings are kosher)
  • Size: 2 packs included -- each pack weighs 1/4 pounds and stuffs 10 pounds of meat (there are 10 casings included in each pack that stuff 1 pound each)

Sourced from: Mountain Feed and Farm Supply

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Photography by Mark Weinberg.

Care & Notes

Keep in an airtight container for up to one year after opening.

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