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Product DescriptionFibrous casings are non-edible and string tied at one end and can be clear, mahogany, or printed with "Venison Sausage - Not for Sale". They are used to make Summer Sausage, Salami, Bologna and other cured sausages. Soak casings in warm water for 20-30 minutes prior to stuffing.
• Approximate stuffed weight: 2-1/2" x 20" - 3lbs.