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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When kept heavily salted and refrigerated, they can last up to one year. If kept in brine, they usually last 6-9 months.
It is not recommended. Freezing can make the natural fibers brittle, causing the casings to burst easily when stuffing or cooking.
First, rinse the salt off. Then, run warm water through the inside of the casing (flushing). Finally, soak them in warm water for at least 30 minutes.
Collagen casings are the most common substitute. For a vegan option, cellulose or seaweed-based (alginate) casings can be used.
Yes, natural hog casings are completely edible and provide a characteristic 'snap' when bitten into.
A mild, characteristic 'animal' scent is normal for natural casings. However, if they smell putrid, sour, or extremely foul, they have likely spoiled and should be discarded.
Hog casings are typically 32-35mm in diameter, making them ideal for bratwurst, Italian sausage, and kielbasa.
A standard 'hank' (about 91 meters) of hog casing typically holds approximately 50-60kg (110-130 lbs) of meat.
natural hog casings is a versatile ingredient found in cuisines around the world. With 85 calories per 100g and 16.2 grams of protein, it's a nutritious addition to many dishes.
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