2.5M/8.2Ft Sausage Casing 10Pcs, Dry Fine Sheep Casing Natural S

2.5m/8.2ft Sausage Casing 10PCS, Dry Fine Sheep Casing Natural Sheep Sausage Cover Total Sausage Skin

• The casing is softened with cold water to remove the salty taste.
• Mince the lean meat and cut the meat into 1 cm square granules.
• Put all the spices into the lean meat and fat meat, and thenstir together.
• Use a funnel to fill the mixed meat into the casing. You can use a needle to poke on the intestines to release the air, squeeze by hand. When it is poured in a length of 12-15 cm, tie the two ends with a string, so that the side is filled until the whole intestine is filled.
• Rinse the sausages, and hang them on the bamboo rafts in order to expose or bake, usually take 5 sunny days, then take it under the cool and ventilated place, dry for one month and serve.