SHEEP CASINGS
Sheep casings are the thinnest, most delicate variety of casings. They have a lovely, translucent appearance and a delicate texture that gives Frankfurters their "snap" or "bite". No artificial casing has ever successfully replicated sheep casings' unique qualities. They are the secret of slim sausages with a snappy bite.
Casing choice is of course a matter of personal preference, but in case of uncertainty, here is our subjective guide to choosing the right casing.
To learn more about our BOA System 50-yard tubed casings, click here.
- 16-18, for Jerky Sticks, Slim Jims, Beer Sticks, Cocktail Sausages, Tapas-Sized Blood Sausages, Guarra...
- 18-20, for Breakfast Sausage, Jerky Sticks, Beer Sticks...
- 20-22, for Frankfurter, Cabanossi, Godiveau, Merguez, Chipolata, Longaniza, Arabiki...
- 22-24, for Frankfurter, Merguez, Chipolata, Venison Sausage, Cabanossi, Saucisse de Strasbourg, Longaniza, Chistorra, Makanek...
- 24-26, for Frankfurter, Cabanossi, Venison Sausage, Makanek, Boudin Marseillais...
- 26-28, for Frankfurter, Landjaeger, Potatis Korv, Bockwurst, Saucisse de Strasbourg, Boudin Marseillais, Butifarròn...
- 28-30, for Landjaeger, Potatis Korv, Bockwurst, Butifarròn...
- A: the highest quality, ideal for very fine emulsion sausages, such as pork Frankfurters;
- B: for coarse emulsion sausages, such as Merguez;
- C: for sausages with a very coarse, chunky emulsion, such as Jerky Sticks.
- BOA System tube: for a stuffing capacity of up to 600 kgs/1,300 lbs per hour (using 22/24mm sheep casings).
- Tubed: for fast and easy placement on the stuffing horn.
- Vacuum packed in salted brine: for ease of use and storage.
- Dry-salted: the easiest storage option, but it requires a longer rinsing/soaking time before the casings are ready for use.
