Step by step — that is how professionals do it in practice.
4 categories · 6 guides
Remove contents and impurities while the casing is fresh
Only the tough submucosa layer should remain
The diameter decides which sausage the casing can be used for
One casing with a hole ruins the sausage on the filling machine
Salt preserves the casing — the hank is the trading unit
Casings are food — hygiene at the entrance counts as much as the cleaning