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Natural Hog Casings* *No artificial ingredients, minimally processed

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Natural Hog Casings* *No artificial ingredients, minimally processed

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To Prepare the Casings: Most natural casings come dry packed in salt. First, rinse in cool water and soak for 15 minutes. Open one end and let warm water from faucet rinse entire length. If too long, cut into 2 foot sections. After rinsing, tie the knot at the end and place on paper towel until ready to stuff. Rinse only what you need. Re-pack balance in salt and refrigerate. To Stuff Casings: Slip open end of rinsed casing over tip of a funnel, tie and force sausage mixture into tube. It is easier to use a sausage attachment on a food mixer or grinder. Follow directions. Be sure to remove grinder blade before adding stuffing tube. Feed meat mix into hopper. Start motor or turn crank. Fill casing slowly and evenly, holding casing to tube. If large air bubble forms, prick casing with needle. If casing tears, stop grinder, tie off casing and continue. When fully stuffed, twist to form links, about 3 turns. Tie with thread or light string.

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Perfect for homemade, gourmet sausage