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Sheep Sausage Casings

Sheep Casings

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Traditionally used for:

  • Frankfurter and Wieners
  • Snack Sausage
  • Landjaeger
  • Cabanosa
  • Chipolata

Sourced from major markets such as Australia, New Zealand, North America, Middle East and China.

DeWied Sheep Casing Types

Fine emulsion grade
Traditionally used for very fine emulsion sausages. A fine emulsion is made when using a bowl chopper or a high speed emulsifier. Ideal for frankfurters and wieners. Fine emulsion grade is also referred to as AA, A or FQ grade.

Coarse emulsion grade
Traditionally used for coarse emulsion sausages. A coarse emulsion is made using a grinder plate with 1/8th inch (3mm) holes or larger. Course emulsion grade is also referred to as AB, B or PQ grade.

Very coarse emulsion grade 
Traditionally used for sausage made with a chunky emulsion or coarsely chopped meat. Ideal for Lap Cheong, dried beef sausage, beef snack sticks and pork sausage. Very coarse emulsion grade is also referred to as BC or C grade.

hog

Sizes | Preparation | Casing Put-Ups

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