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The small intestine of sheep is called sheep casings (Salting). They offer the thinnest and most tender casing for sausages. Sheep casings are the highest quality small diameter casings. They combine tenderness with sufficient
strength to withstand the filling, cooking and smoking operations. The color ranges from white to grey depending on the origin. This variation does not indicate quality strength, capability of smoke penetration, etc.
Cooked sausages: e.g. Wiener, Frankfurter
Fine grill sausages: e.g. Nürnberger
Raw sausages: e.g. Debreziner, Cabanossi
Sheep casings should be stored cool. +4°C to +8°C are ideal. All sheep casings are stored in brine or covered with salt and protected from light in closed containers.