Beef casings

 

Curved or ring casings
For cooked sausage types, black pudding and liverwurst.
Available in calibres of 32 mm to 50+ mm and in bundles of 18 metres.

Straight casings
For luncheon meat, sausage with smoked bacon, beef sausage, game sausages, dried sausage and Hausmacher liverwurst.
Can be stuffed firmly.
Available in calibres from 40 mm to 70 mm and in bundles of 10 metres.
 



Bung (capend)

For tongue, black pudding, saveloy, luncheon meat, ham sausage, spiced ham and Hague liverwurst.
Can be stuffed firmly.
Available in calibres of 90/110 mm, 110/120 mm and 120+ mm.

The bung is used mainly for luncheon meat, but is also suitable for salami and mortadella. It gives an attractive, home-made appearance.


Tripe
As casing for spiced mince in tripe.
In bag form.

Caul
For Lachsschinken, rolled meat and pasties.
Section from appendix to opening of a caecum.

Packaging

In tubs of 6 or 10 bundles.
In plastic barrels of 100 to 300 bundles.
Cups in tubs of 25 pieces and barrels of +/- 700 pieces.

 
Runderdarmen
    1. Tongue*
    2. Weasend*
    3. Tripe*
    4. 2nd stomach*
    5. Rennet bag*
    6. Runner
    7. Bung
    8. Afterend
    9. Beef middle
    10. Fatend*
    11. Bladder*
    • *Is not used as casing.