Upgrade your food processing routine with our Natural Sheep Casings. They are made from the submucosa of the sheep's small intestine, a layer of the intestine that consists of naturally occurring collagen. These casings have a smaller diameter and are used for small or thin fresh sausage, including snack sticks, breakfast links, or hot dogs. They are flexible, easy to stuff, are durable enough to hold up to smokehouse processing, and ensure your sausages remain juicy and tender with a distinctive "pop" when bitten into. Preparation is as simple as rinsing and flushing in cold water to remove brine and salt, then soaking them in cold water for 2-8 hours until soft and pliable. The casings are universally compatible and work seamlessly with any sausage stuffing equipment. Available in two approximate diameters: 19-21mm and 24-26mm. Edible. | LEM Vacuum Sealed Sheep Casing