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Fibrous Sausage Casings

Fibrous Sausage Casings are made from an inedible material and are a popular choice when making summer sausage, pepperoni, salami, and more.

Fibrous Casings should be submerged in 80ºF to 100ºF water for 30 minutes prior to stuffing.

Need help troubleshooting a problem with fibrous sausage casings? Head on over to the following page and see if we can help troubleshoot your process:
Fibrous Sausage Casings Help