Description
1A Rheingold Green Sheep Casings – 91 m, Ready to Fill
1 Bag = 1 Hank (100 yd / approx. 91 m) – Ready to Fill
Product information
1A Rheingold Green Sheep Casings – Natural Casings for High-Quality Sausage Specialties
Nature provides the best casing. Sheep casings are among the classic natural casings used in traditional and professional sausage production. 1A Rheingold Green Sheep Casings from Peter Gelhard Naturdärme KG are high-quality, ready-to-fill natural sheep casings suitable for a wide variety of fine and coarse sausage specialties – from classic cooked sausages to fresh sausages, raw sausages and smoked products.
Whether used for Vienna sausages, Frankfurters, fine or coarse bratwurst and many other sausage specialties, sheep casings provide a natural, edible sausage casing and contribute to the characteristic appearance, texture and bite associated with sausages made in natural casings.
Rheingold Green Sheep Casings in 1A quality are supplied ready to fill in a bag and are available in calibers 18/20, 20/22, 22/24, 24/26, 26/28 and 28/+ mm. Each sales unit contains 1 hank of 100 yards, equivalent to approximately 91 m of natural casing.
What Are Sheep Casings?
In the meat-processing trade, sheep casings are natural casings made from the prepared small intestine of sheep. The terms sheep casing, natural sheep casing and natural casing from sheep therefore refer to the same type of product.
Sheep casings are characterized in particular by their relatively small diameter and fine casing wall. With a range of available calibers, they are suitable for numerous sausage specialties, from slender to larger-diameter products.
The term fine natural casing” should not be confused with the grind or texture of the sausage mixture. Sheep casings can be filled with both finely emulsified sausage meat and coarser-textured sausage mixtures. Their applications therefore range from classic cooked sausages to coarse bratwurst and raw sausage specialties.
Unlike an artificial casing, a natural casing is an animal-derived natural product. It becomes part of the finished sausage and is edible. Its natural structure contributes to the characteristic bite and traditional appearance of the finished product.
1A Quality for Professional Requirements
With natural casings, choosing the correct caliber is only one consideration. Sorting, casing characteristics and processing properties are essential for reliable production and a high-quality finished product.
Rheingold Green Sheep Casings are supplied in 1A quality. In the traditional casing trade, the alternative spellings 1a, IA and Ia may also be encountered.
The quality of a natural casing becomes particularly apparent during professional processing: it should be easy to load onto the stuffing horn and allow consistent processing to achieve a clean, high-quality finished sausage.
Long-Stranded – Less Re-Loading During Stuffing
The sheep casings are long-stranded, meaning that a hank consists of relatively long individual casing sections.
For the user, this means fewer interruptions and less frequent re-loading during the stuffing process. Particularly when processing larger production quantities, longer casing sections contribute to a faster and more efficient workflow.
Ready to Fill – Supplied in a Bag
Rheingold Green Sheep Casings are supplied ready to fill in a bag.
Ready-to-fill natural casings are prepared for quick further processing and reduce the preparation required compared with traditionally salted casings.
This makes them suitable for professional use in butcher shops, meat-processing businesses and foodservice operations, as well as for ambitious home sausage makers looking for straightforward and convenient processing.
Preparation before stuffing should be carried out in accordance with the manufacturers processing instructions.
Suitable for Smoking and Versatile in Use
Sheep casings can be used for a variety of sausage types and production methods. These include cooked sausages, fresh sausages, raw sausages and smoked sausage specialties.
They also accommodate a wide range of sausage mixtures. Depending on the recipe, both finely emulsified sausage meat and coarsely ground, textured sausage mixtures can be processed.
Depending on caliber, recipe and production method, sheep casings are therefore suitable for numerous traditional and modern sausage specialties.
What Does Caliber 18/20, 20/22 or 22/24 Mean?
The caliber of a natural casing specifies its sorted diameter in millimeters.
A sheep casing with a caliber of 18/20, for example, has a diameter of approximately 18 to 20 mm. A 24/26 caliber casing has a diameter of approximately 24 to 26 mm.
Important: The caliber describes the diameter of the natural casing, not the fineness or coarseness of the sausage mixture. Even a smaller caliber can be filled with a coarser-textured sausage mixt
Extra information
| WEIGHT (KG) | 0.000 |
| Markus Heucher Productnr. | 930RG1A |
| MANUFACTURER TEXT | Not available |
| BRAND | Peter Gelhard |
| EAN NUMBER | |