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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 80°F to 100°F water for 30 minutes prior to stuffing. Need help troubleshooting a problem with fibrous sausage casings? Visit our community site, Meatgistics, and ask a question to get help and answers directly from the experts at Walton's and other in the sausage making community.

24 Item(s)

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24 Item(s)

per page