|Shelf Life||4-6 Months|
|Casing Type||Sausage Casing|
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose.
They are made from water-soluble polysaccharide (which in layman's terms is a type of carbohydrate similar to cellulose). They come on a 12mtr concertinaed rod. Simply cut to the length you require and slide on to your sausage nozzle. The casings come ready to use and do not need soaking.
India,being a country with numerous states and vast area , has resources for production of animal casings of high quality with excellent calibration and shining colour. This makes India one of the largest exporters of beef casings to Europe and other parts of the world. There is a great demand of Indian cattle casings in Asia, Europe etc. due to its evergreen quality and continous supply.