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Sausage Collagen Casings 19JK

KSh 4,000

KSh 4,50011%

In stock

+ shipping from KSh 90 to CBD - UON/Globe/Koja/River Road

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Pickup Station

Delivery Fees KSh 90

Ready for pickup between 12 November and 14 November if you place your order within the next 20hrs 15mins

Door Delivery

Delivery Fees KSh 200

Ready for delivery between 12 November and 14 November if you place your order within the next 20hrs 15mins

Return Policy

Easy Return, Quick Refund.Details

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JarvisProducts

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Product details

Description

Jarvis Sausage collagen casings are thin, cylindrical tubes made from the collagen protein found in animal hides and bones.
They are used to encase ground meat and other ingredients to make sausages.
Collagen casings are uniform in size and shape, and provide a consistent texture and appearance to the finished product.
They are edible and do not require soaking or preparation prior to use.
Collagen casings are often preferred over natural casings due to their convenience, ease of use, and reduced cost.

Features

Material: Sausage casings can be made from a variety of materials including natural casings (from animal intestines), collagen (from animal hides and bones), and synthetic materials.

Size: Sausage casings come in different sizes and diameters, ranging from small breakfast sausages to larger salamis and chorizos.

Texture: The texture of the casing can affect the overall texture of the sausage. Natural casings provide a more traditional "snap" when bitten into, while collagen and synthetic casings can be more tender.

Appearance: Sausage casings can affect the appearance of the sausage, with natural casings often providing a more rustic, irregular appearance, and synthetic and collagen casings providing a more uniform appearance.

Edibility: Some casings, such as natural casings and collagen casings, are edible and do not need to be removed before eating, while others, such as synthetic casings, are not meant to be eaten and must be removed.

Specifications

Key Features

Features

Material: Sausage casings can be made from a variety of materials including natural casings (from animal intestines), collagen (from animal hides and bones), and synthetic materials.
Size: Sausage casings come in different sizes and diameters, ranging from small breakfast sausages to larger salamis and chorizos.
Texture: The texture of the casing can affect the overall texture of the sausage. Natural casings provide a more traditional "snap" when bitten into, while collagen and synthetic casings can be more tender.
Appearance: Sausage casings can affect the appearance of the sausage, with natural casings often providing a more rustic, irregular appearance, and synthetic and collagen casings providing a more uniform appearance.
Edibility: Some casings, such as natural casings and collagen casings, are edible and do not need to be removed before eating, while others, such as synthetic casings, are not meant to be eaten and must be removed.