Color: Clear
Size (Diameter (⌀) in mm):

Comes in packages of 100 pcs/bundle (1 quantity = 100 pieces). All pieces are pre-tied in one end, open in the other end and 40 centimetres long.

Size 45 RSD* 48 mm

Size 50 RSD 54 mm

Size 56 RSD 59 mm

Size 60 RSD 65 mm

Size 75 RSD 82 mm

Size 80 RSD 88 mm

*RSD= Recommended stuffing diameter in millimetre (mm)

Comes with adhesion "Regular", meaning a “unisex” casing which fits to all cooked/smoked applications with no excessive drying included in the process.

    • cooked sausages
    • smoked sausages
    • semi-dry sausages
    • dry sausages
    • various types of ham products
    • smoked cheese
    • sliced applications
    • Vegetarian demand sausages

    Be sure that the casing is stored under the recommended conditions, i.e., at temperatures of 0-35°C, relative humidity of 50% to 70% and in the original packaging. Recommended shelf life for all fibrous casings is 24 months after manufacture date.

    Hornfit recommendations
    The sausage meat batter must generally be stuffed at approximately 1-2.5°C so as to avoid the friction of the stuffing machinery. The meat batter is forced through a stuffing horn of appropriate diameter into the casing.

    Hornfit recommendations for our casing:

    Size 45 = 28 mm
    Size 50 = 28 mm
    Size 56 = 36 mm

    Size 60 = 36 mm
    Size 75 = 48 mm
    Size 80 = 48 mm

    Many of the properties of fibrous casing derive from the use of long-fibered paper in its construction. In order to activate these excellent properties, the casing has to be moisturized. A dry casing has strength but no elasticity. By soaking immediately before use – the casing is given the right combination of strength and stretch in order to guarantee trouble-free sausage processing operations and reach the desired stuffing diameter. We recommend soaking in lukewarm drinking-quality water for between 30 and 60 minutes. 

    Below some recipes examples of ViskoTeepaks own home made favorite’s. 

    Farmers and hunters salami (Recipe for 10 kg)

    • 3 kg lean beef  
    • 3 kg lean pork  
    • 4 kg pork belly
    • 22 gram (per kg ingredients) Nitrite salt 
    • 3,5 gram (per kg ingredients)  Pepper (black)
    • 0,3 gram (per kg ingredients) Koriander
    • 1 pcs (per kg ingredients) garlic toe
    •  2 gram  (per kg ingredients) Sugar


     Precutting (with knife) sinew free meat and belly in proper size for later grinding.

    • Handmix salt, spices and other ingrediencies (e.g. garlic, herbs …) within this cutted material.
    • Freeze it to a proper cold temperature for best grinding (approx.. 0-3°C.)
    • Final grinding via 8 mm cutting plate (feel free to final cut alternative sizes).
    • Short handmix of this now ready to be stuffed sausage mass.
    • Stuffing into fibrous- or non-edible collagen casings where a casing diameter +-55 mm should be best size for homemade Salami.
    • Casings should be soaked in hand warm water including 10% Nitrite Salt for >= 30 minutes to achieve best possible = maximal stuffing diameter.
    • A proper firm stuff diameter is required for best ripening conditions.
    • Ripening can be done air-dried or by adding cold smoke depending on conditions and experiences within your private home butcher shop.
    • A weight-loss from >= 25-30% should be driven to achieve a stable product …

    Alternative recipe:

    • 2 kg lean beef  
    • 5 kg lean pork  
    • 3 kg proper pork back fat

    ViskoTeepaks homemade sausage - Finnish style 

    Recipe one

    • 2 kg venison, lamb or beef
    • 1 kg pork fat
    • 0,5 dl gin or red wine
    • 1 dl water
    • 33 grams salt
    • 6 cloves chopped fresh garlic
    • 4 chopped shallots or 1 yellow onion
    • 10 grams ground black pepper
    • 20 grams ground dried mushrooms
    • 30 grams minced sage

    Smoke and cook these in 80 C water until core temperature is 75 C

     Recipe two

    • 2 kg’s venison
    • 1 kg pork back fat
    • 34 grams salt
    • 15 grams minced dried garlic
    • 15 grams paprika powder
    • 10 grams ground black pepper
    • 10 grams ground cumin
    • 10 grams ground coriander seeds
    • 30 grams harissa paste
    • 10 grams red wine vinegar
    • 40 grams water

    Cook these in 80 C water until core temperature is 75 C

    How its made

    1. Chop the meat and fat into chunks of about that will fit into your grinder.  When you are ready to grind, mix the salt, herbs and spices together and toss with the meat and fat.

    2.Take out some ViskoTeepak fibrous casings and set in a bowl of warm water to soak at least 30 minutes

    3. Make sure the meat and fat are cold, about 3 C degrees. If it is not, freeze the meat and fat for an hour until the temperature is cold enough. The colder meat you can grind the better coarse outlook you will get. Grind the meat and fat through your coarse die, anywhere from 10 mm to 8 mm. After this step grind again through a finer die, e.g. 4 mm.

    4. After grinding, put the mixture back in the freezer until it’s very cold — about +2 C. It won’t freeze solid because of the salt. When it’s cold, take it out and add the gin and water and mix thoroughly either using a KitchenAid or similar mixer on lowest speed for 60 to 90 seconds or with your hands for 2 minutes. This is important to get the sausage to bind properly.

    5. Stuff the sausage into the ViskoTeepak fibrous casings. If you get some air in the sausages make small holes with sharp fork or with thorn.

    6.Hang the sausages in a cool place for at least an hour; the colder it is, the longer you can hang them. If it is warm out, hang for one hour.

    Smoking option

    Set the smoker for 80 C degrees

    Place the sausages so that these are not touching each other

    Smoke until the core temperature is 75 C degrees or take out from smoker after desired time and boil in a big casserole in 80 degrees temperature until core temperature is 75 C

    Smoke and cook these in 80 C water until core temperature is 75 C


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