Salted casings must not be frozen in the refrigerator.

Storage of Dried Sheep Casings: Do not refrigerate. Store them in a bag in a dry place. Before use, soak the dried casings in cool water for about 1 minute.

Preparation of Salted Hog Casings: Place the casings in a bowl and rinse 3-4 times to remove the salt. Then, slide them onto a running water tap and flush with water 2-3 times. Subsequently, soak them in lukewarm water for 30 minutes before use (cool or lukewarm water is fine. If using warm water, ensure it is not hot—just slightly warm). Only take out and prepare the amount you need for immediate use. Avoid washing all the casings at once.

Filling: Tie one end of the casing with string. Fill the casing with the prepared mixture, then form links and prick it thoroughly to release air bubbles. Slide the casing onto the funnel spout. While filling, gently pull the casing downward. This makes the process easier. Do not pull the casing with excessive force, otherwise even the highest quality casing can tear.

In winter, place the finished sausages in a cool, shaded place to air-dry for 3-7 days! For sausages that are then steamed, or if the air-drying period was insufficient, you can slice them and microwave on medium power for 6-8 minutes. In warmer weather, if air-drying is not feasible, you can use an electric oven to partially dehydrate them first (by baking out some moisture) before steaming – this step helps prevent bursting during steaming. The key goal here is to remove some moisture.

Storage of Salted Hog Casings: Salted hog casings can be refrigerated at around 0°C or slightly below (e.g., -3 to -4°C). If they will be used soon, they can also be kept fresh in the refrigerator. Do not freeze them, as this will affect the casing's elasticity and strength. (Salted casings must always be kept in salt for storage).