Sewn Fibrous
TYPE OF PRODUCTION:
Products in the shape of cut pieces:
-
Shape of cattle gut with or without bandages. Diameters 55, 60, 65 for hard sausages and 80, 90, 100 for cooked sausages;
-
Shape of bone with or without bandages. Diameters and lengths 60mm/35cm, 65/35, 75/40, 75/50;
-
Casings with direct or diagonal bandages. Length in multiples of 5 cm (25, 30, 35, 40 cm, etc.) and caliber are agreed upon ordering;
-
Any shapes and sizes you can imagine and we can deliver.
Souvenir options:
-
Christmas trees, coloured and single-coloured
-
Cones
-
Easter eggs
-
"Piggy" shape
-
Fish shape
-
Bones and cattle gut with bandages.
RECOMMENDATIONS FOR USE:
We recommend using sewn casings for recipes, which, above all, should decorate the showcase. Therefore, they should be semi-smoked, smoked or cured sausages of good quality, which will keep its shape and appearance for 10-15 days. The fibrous of the world's leading manufacturers, which we use, has different adhesions that allow us to produce just such recipes. Please specify adhesion when ordering.
PRODUCT GALLERY
SOAKING:
In warm (20-35*С) fresh water, 5-6 minutes.
FILLING:
The shell is already damaged as it is stitched with thread and this did not strengthen it. Therefore, do not expect durability from sewn fibrous. As a rule the filling of such a product takes place at a minimum feed rate of minced meat which will allow the operator to control the filling process of the product and to avoid gaps during sausage forming. We recommend to equip a separate workplace with a single-fastening clipper.
We recommend that the filling itself should be made to the nominal caliber of the shell without overflow and excessive pressure on the seams. Shaped items (pigs, Christmas trees, etc.) require 2/3 filling so you can give the filled item the necessary shape but not the ball shape it's aiming for. You can simply press the product on the table with your hands and remove excess air with an awl, because fibrous casings are not afraid of piercing.
RESTING:
We suggest to give the product a lump to prevent it from sagging (losing its shape) in the heat chamber. It is necessary to put the products for 3-5 hours in a room with a temperature of 2-4*С. Flat, slightly flattened products are best placed in a container in stacks of up to five layers.
HEAT TREATMENT MODES:
Production of sausage in these casings is identical to heat treatment in natural, collagen and fibrous casings.
