Item Details
Fibrous casings are sausage casing with a string tied at one end. Fibrous casings allow moisture, air, and smoke to penetrate the casing, making it the perfect casing for any type of bologna, cooked sausage, as well as dry (Genoa salami) or semi-dry sausage (summer sausage) and other cured sausages. Fibrous Casings need to be soaked in warm water for 30 minutes prior to stuffing.
ONLY CASINGS MARKED “EDIBLE” MAY BE EATEN WITH THE SAUSAGE. OTHERS ARE TO BE REMOVED.
ONLY CASINGS MARKED “EDIBLE” MAY BE EATEN WITH THE SAUSAGE. OTHERS ARE TO BE REMOVED.
