Tripas de Cerdo

Diameter

Qty.

21120 per case ($26.40 per hank)

Nuestras tripas de cerdo son frescas y transparentes, obtenidas de proveedores confiables y con completa trazabilidad. Este producto presenta un mordisco tierno pero firme, lo que lo convierte en una tripa ideal para embutidos frescos, ahumados y secos. Nuestras tripas de cerdo son consistentemente uniformes en forma y tamaño, se producen sin bigotes y se entregan en tubos para facilitar su uso.

Obtenemos nuestras tripas de cerdo de los proveedores más selectos y reconocidos. La calidad de sus salchichas depende de un stock seguro, selectivo, rastreable, bien nutrido y de tripas excelentes. Nuestras tripas de cerdo son ideales para hacer salchichas para la cena, salchichas alemanas, salchichas polacas y muchas más.

Ingredientes: tripas de cerdo, sal, agua

Uso y cuidado

Para preparar las tripas: El remojo es un paso importante en la preparación y relleno de tripas naturales. Remojar en agua dulce durante la noche hará que las tripas estén tiernas, flexibles y, al mismo tiempo, minimizará las roturas y agujeros. Primero, retire las envolturas del empaque y enjuague con agua fría para eliminar la sal. A continuación, llene los recipientes de remojo con las tripas y agua tibia fresca. Use una proporción 50:50 de tripas y agua. La temperatura de remojo recomendada es de 95° F y el tiempo de remojo debe ser de aproximadamente 30 minutos.

Almacenamiento: El producto debe almacenarse en un lugar seco y fresco, aproximadamente a 36-45° F. Las tripas nunca deben congelarse. La vida útil de la tripa es de un mínimo de doce meses a partir de la fecha de compra, considerando que la tripa sea debidamente salada y almacenada en salmuera.

Sizing Guide

Envios y Devolución

Todos los envíos son de 2 dias (Express)

Tenemos una política de devolución de 30 días, lo que significa que tiene 30 días después de recibir el artículo para solicitar una devolución.

Para ser elegible para una devolución, el artículo debe estar en las mismas condiciones en que lo recibió, sin daños, sin uso y en el embalaje original. También necesitará la dirección de correo electrónico o el número de teléfono utilizado para realizar la compra y el número de pedido.

Para iniciar una devolución, puede hacer clic aquí o escanee el código QR en la parte lateral de nuestras cajas. Si su devolución es aceptada, le enviaremos una etiqueta de envío de devolución, así como instrucciones sobre cómo y dónde enviar su paquete. No se aceptarán los artículos que sean devueltos sin antes haber solicitado una devolución.

Para cualquier pregunta sobre devoluciones por favor escribanos un correo electrónico a ecomm@overseacasing.com.

Para mantener la calidad y la integridad del producto, le recomendamos que lo refrigere en el momento que lo recibe.

Haga click aquí para ver nuestro Plan de Devoluciones y Reembolsos.

Making Hot Dogs!

July 16, 2024

If you’re a fan of hot dogs and want to take your grilling game to the next level, why not try making your own hot dogs?

Making Homemade Italian Sausage

June 18, 2024

Italian sausage is a beloved staple in many kitchens, celebrated for its rich flavors and versatility. Whether used in pasta dishes, pizzas, or simply grilled on its own, making your own Italian sausage at home ensures a fresh, customized taste that store-bought versions can't match. This guide will walk you through the process of crafting delicious Italian sausage using natural hog casings.

WHY MAKE YOUR OWN ITALIAN SAUSAGE?

Freshness: Homemade sausage is free from preservatives and additives.
Customization: Adjust the seasonings to suit your taste, whether you prefer a mild or spicy sausage.
Quality Control: Choose high-quality meats and ingredients, ensuring a healthier product.

INGREDIENTS

To make approximately 2 pounds of Italian sausage, you'll need:

2 pounds of pork shoulder (pork butt), ground
1 tablespoon of salt
1 tablespoon of fennel seeds
1 tablespoon of paprika
2 teaspoons of black pepper
1 teaspoon of red pepper flakes (adjust to taste for spiciness)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dried oregano
1 teaspoon of dried basil
1/2 teaspoon of sugar
1/4 cup of cold water
1 tablespoon of red wine vinegar
Natural hog casings (about 10 feet)

EQUIPMENT

Meat grinder or food processor
Large mixing bowl
Sausage stuffer (or attachment for your grinder)
Kitchen scale (optional, for precise measurements)

STEP-BY-STEP INSTRUCTIONS

1. Prepare the Meat
Start with pork shoulder, as its fat content is ideal for sausage making. Cut the meat into small chunks that will fit into your meat grinder or food processor. If you don’t have a grinder, you can ask your butcher to grind it for you.

2. Prepare the Casings
Rinse the natural hog casings thoroughly under cold water to remove any salt. Soak them in warm water for about 30 minutes to an hour. Then, run water through the insides to ensure they are fully cleaned. For the full step-by-step soaking procedure please refer to the blog post: Soaking Procedure for Natural Sausage Casings (link to blog post).

3. Mix the Seasonings
In a large bowl, combine the salt, fennel seeds, paprika, black pepper, red pepper flakes, garlic powder, onion powder, oregano, basil, and sugar. Mix these dry ingredients thoroughly.

4. Combine the Ingredients
Add the ground pork to the bowl of seasonings. Pour in the cold water and red wine vinegar. Using your hands, mix everything together until well incorporated. This is crucial for distributing the flavors evenly throughout the sausage.

5. Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the sausage mixture for at least 1 hour, or overnight if possible. This allows the flavors to meld together.

6. Stuff the Sausage
Attach the sausage stuffer to your grinder or use a standalone sausage stuffer. Slide one end of the hog casing onto the nozzle, leaving a few inches hanging off the end. Tie a knot in the end of the casing. Carefully feed the sausage mixture into the stuffer, and fill the casing slowly, making sure not to overstuff. Twist the sausages into links of your desired length as you go.

7. Cook and Enjoy
To cook the sausage, you can grill, pan-fry, or bake it. Ensure that the internal temperature reaches 160°F (71°C) for safe consumption. Serve your homemade Italian sausage in your favorite dishes or enjoy it on its own.

TIPS FOR THE PERFECT SAUSAGE

Keep Everything Cold: Keeping the meat and equipment cold helps to prevent the fat from melting during the grinding and mixing process.
Don't Overmix: Mix the sausage until just combined to avoid a tough texture.
Experiment with Flavors: Feel free to adjust the spices or add your favorite herbs and seasonings to create a unique blend.

CONCLUSION

Making your own Italian sausage with natural hog casings is a rewarding culinary project that results in a fresh and flavorful product tailored to your tastes. With a little time and the right ingredients, you can enjoy delicious homemade sausage that's sure to impress. Happy cooking!

Buon appetito!

Recipe inspired by traditional Italian sausage recipes and culinary techniques.

Buying Sausage Casings Online!

February 20, 2024

In a world where convenience reigns supreme, Oversea Casing online shopping experience for premium sausage casings takes the hassle out of restocking. Imagine a process so easy, it's like having the perfect ingredient delivered straight to your business before you even realize you're running low.

Video Guide:

To enhance your shopping experience, our accompanying video guides you through the simple steps of purchasing our sausage casings on our online store. See for yourself how effortless it is to select, order, and receive your sausage casings.

With our commitment to making your online shopping journey seamless, you can focus on what matters – creating delicious sausages with the finest casings.

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