Sausage Casings (Sheep) 22-24 mm

Make your favourite English Breakfast sausages.

This is a 1/2 hank of casings You will be able to make 13kg of the most beautiful sausages. A product from the Oskar Butcher range.

The casings are preserved in salt and will keep up to 12 months in the fridge.

These are prime-quality natural sheep casings. From New Zealand processed in New Zealand. These are the casings you need for traditional English breakfast sausages.

To make your favourite chipolata sausage or any small-diameter sausage you can think of.

You will receive email Instructions and recipes for making most types of small goods at home, you can make your own bacon, ham, salami, prosciutto and much more.

Recipe for Old fashioned traditional English breakfast sausages:

• 2 lbs pork (a good mix of fat and lean)
• 1 cup fine dry breadcrumb
• 2-3 teaspoons salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground ginger
• 3/4 teaspoon ground sage
• 1/4 teaspoon thyme leaves
• 1/8 teaspoon ground allspice
• 1/2 cup ice water. Cut the meat into small blocks, and add the spices. Mix and leave in the fridge overnight. The next day grind and add the breadcrumbs and ice water. Make a small patty and do a test fry. Add spices & salt to your liking if needed Fill the sheep casings. Remember to fry on low heat......

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