The classic casing for Swedish "Falukorv". This casing is spiral shaped and is not edible. Before use this casing should be soaked for 20 minutes in 15% brine. Durign the cooking and smoaking process the temperature should not exceed 76 degrees centrigrade,
One stick with15 meters of casing stuffs about 30kg of sausage.
The casing should be stored in an airtight plastic bag at room temperature.