Preserving sausage casings - Cooking

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Shengmao are exported all over the world and different industries with quality first. Our belief is to provide our customers with more and better high value-added products. Let's create a better future together.

Our casings have been threaded onto either a soft or hard tube for easier use. To thread casings onto your nozzle, follow these instructions:

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Hard Tubes:
1. Wet the sausage filling horn /nozzle with water or dab and spread a small amount of vegetable oil on the nozzle and spread over.
2. Remove the casing and tube from the water.
3. Slide the casing tube onto the piping nozzle. If you have the right sized nozzle it should fit inside the casing tube.
4. Slide the casing off the casing tube onto the sausage making nozzle. 
5. Spread the casing out evenly along the nozzle.
6. Pull ~10cm of casing off the end and tie a knot in the end of the casing. You are ready to start filling.

Soft Tubes:
1. Wet the sausage filling horn /nozzle with water or dab and spread a small amount of vegetable oil on the nozzle and spread over.
2. Remove the casing and tube from the water.
3. Thread the casing tube onto the piping nozzle so that all of the casing is on the nozzle. It is ok if some of the tube is hanging off the end of the nozzle. Thread the folded end of the tube on first.
4. Gently hold the casing on the stuffing horn with one hand. With the other hand, hold onto the folded end of the tube and gently pull it out, pulling away from the sausage stuffing horn.
5. Spread the casing out evenly along the nozzle.
6. Pull ~10cm of casing off the end and tie a knot in the end of the casing. You are ready to start filling.

If you want to learn more, please visit our website do you have to refrigerate sausage casings.