British Natural Sausage Skins Hog 34/38 26m - Over 84ft

These are premium UK natural skins. 

Please Note: These casings will measure the full 26m when taken off the plastic tape. 

• They are suitable for all applications including freezing, shallow and deep fat frying, grilling, oven cooking, smoking and great on the barbecue.
• We recommend natural skins should be soaked in fresh cold water for a minimum of 2 hours or overnight for best results. Transfer to tepid water when ready to fill the skins with sausage meat.
• Please note when opening the pack, there may be an odour. This is quite natural and will disappear once been exposed to air and rinsed with water.
• STORAGE : Re-salt and store in an air tight container and refrigerate until next use.
  

Why do my sausages keep bursting? Sausages burst because they are either overfilled in the skins/casings, or they have too many air bubbles when making the sausages. When using collagen or natural hog casings they must be left to rest in the fridge overnight. Too much liquid in the sausage can also cause bursting hence the name bangers. Cooking too quickly or putting in a very hot pan can also make the skins burst. As a rule fill by 2/3rds as they will expand over night and when cooking.