- DIY for Italian,Bratwurst and BBQ size sausages. Selling point: no broken holes, no adhesion, bright color, good arbitrariness, and durability.
- You can try a variety of homemade sausages of different tastes. At the party, you will receive a lot of compliments in the family dinner
- Uses: Can replace natural pig and sheep casing for making roast sausage, dried sausage, sausage, hot dog, etc.
- Before you use it, you are supposed to soak the dry sausage casing with warm water. Soaking time: 2 to 3 minutes (not too long, because the toughness will be worse). If it is a large machine filling, it can be used directly, no need to soak.
- Please allow 0-2cm tolerance due to the manual measurement. Thanks for your understanding.
