Sheep bungs (caps) are the cleaned appendixes of sheep and range from 55-60mm in diameter and 300mm-400mm in length. Closed at one end, they are well-suited for making various types of Salami and Scottish Haggis. A good substitute if you find beef bungs too large.
Natural casing packed in salt, closed at one end.
Used for making various types of Salami and Scottish Haggis.
Whilst each individual sheep bung varies, the diameter is approx. 55-65mm and 350mm in length.
Soak for approximately one hour before use.
A good substitute for beef bungs.