- High Toughness：Edible collagen casing is a dry casing, the toughness is better than that of the salted pig casing, not easy to be damaged, and it is clean and easy to store.
- Using Tips：Before using, you should soak the dry sausage casing tubes first. After dry casings are all placed on the funnel, soak them in water for 2‑3 minutes, and then you can stuff the sausages.
- Uniform Specifications：Drying sausage collagen casings is in 24mm diameter, the uniform specifications makes it more convenient for processing.
- Multipurpose：The 24mm edible collagen sausage casings can be used to make crispy sausage, smoked sausage,etc that you can make sausage as you like.
- Selected Materials：Made of cowhide and microcrystalline cellulose material, sausage casing is thin and delicious, and sausages tastes better with it.
