Sheep Casings
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. |
