Sheep casings are thin, natural sausage skins made from the intestine layer of sheep, widely used in traditional charcuterie across Europe and the Middle East. They are prized for their tender bite and are prepared at home by flushing and rehydrating prior to stuffing fresh sausages or snack sticks. This preparation cleans, softens, and readies preserved salted casings for culinary use.
Gluten-Free Dairy-Free Nut-Free Egg-Free Soy-Free
Nutrient score: Low
Goodness for its calories, 25 to 100.
How is this worked out?
The nutrient score shows how much goodness a recipe gives for its calories, from 25 to 100. Every recipe gets at least 25. It is the same for everyone.
It adds up how much of 11 nutrients people need the recipe gives for its calories: protein, fibre, vitamins A, C and E, calcium, iron, potassium, magnesium, folate and zinc. Each counts up to a full day’s worth for the calories. It then takes points off for saturated fat, added sugar and sodium above a fair share for the calories.
75 and over: Excellent. 60 to 74: Very good. 45 to 59: Good. 35 to 44: Fair. 25 to 34: Low.
The formula (from the recipe’s values per 100 g):
- Share of the day: the recipe’s kcal per 100 g ÷ 2,000 (under 40 kcal per 100 g, such as a herb or tea, counts as 40 kcal).
- 11 nutrients to encourage: protein (50 g), fibre (28 g), vitamin A (900 mcg), vitamin C (90 mg), vitamin E (15 mg), calcium (1,300 mg), iron (18 mg), potassium (4,700 mg), magnesium (420 mg), folate (400 mcg) and zinc (11 mg). For each: amount ÷ (Daily Value × share), at most 1. Add them up.
- 3 nutrients to limit: saturated fat (20 g), added sugar (50 g) and sodium (2,300 mg). For each: amount ÷ (limit × share) − 1, only when above 0 and at most 3. Add them up.
- Result = 100 × (step 2 − 2 × step 3) ÷ 11, kept between 0 and 100.
- Score = 25 + 0.75 × result, rounded. The scale runs from 25 to 100 instead of 0 to 100: every edible recipe gets at least 25, and the order doesn’t change.
It follows the Nutrient Rich Foods index (NRF 9.3) with the U.S. FDA Daily Values for a 2,000 kcal day. Different from the published index: folate and zinc are added (11 nutrients instead of 9), the nutrients to limit count double and each at most three times its share, the 40 kcal floor, and the 25 to 100 scale. When some of the values it needs are unknown, the score is shown as “about”.
A recipe’s values are worked out from its ingredients, whose values are estimates.
Sources: Drewnowski A. Defining nutrient density: development and validation of the Nutrient Rich Foods index. J Am Coll Nutr. 2009;28(4):421S-426S; U.S. FDA, Daily Value on the Nutrition and Supplement Facts Labels.
A low score doesn’t make a recipe bad: treats and festive dishes have their place. Use the score to compare similar recipes. In the GapPlate app you also see how much of the gaps in your day a serving fills.
Units:
Ingredients
- 100 g Sheep casings (100 g)
- 4 cups Water (946 g)
- 2 tbsp White vinegar (30 g)
- 1 tbsp Lemon juice (15 g)
- Ingredients in total: 1.09 kg
- Weight lost in cooking: 941 g (mostly water boiling off)
- Net weight (cooked): 150 g · 4 servings of about 38 g
Method
- Place the salted sheep casings into a large bowl and gently untangle them under cool running tap water to rinse off the heavy surface salt.
- Fill a medium bowl with warm water and submerge the rinsed casings, allowing them to soak for 30 minutes to soften and rehydrate fully.
- Take one open end of a casing strand and slide it over the tip of a water faucet or a small kitchen funnel.
- Run a gentle trickle of cool water through the inside of the casing to flush out any internal salt and inspect for tears or punctures along the length.
- Transfer the flushed casings into a fresh bowl of cool water mixed with the white vinegar and lemon juice, letting them soak for 15 minutes to freshen and eliminate odors.
- Drain the casings in a colander and gently slide them onto a sausage stuffing horn or use immediately for stuffing.
Nutrition
| Nutrient | Per serving (38 g) | Per 100 g |
|---|---|---|
| Calories | 27.2 kcal | 72.5 kcal |
| Protein | 3.07 g | 8.17 g |
| Water | 32.5 mL | 86.8 mL |
| Sodium | 400 mg | 1,067 mg |
| Total Carbohydrates | 0.31 g | 0.82 g |
| Total Fat | 1.26 g | 3.35 g |
| Sugar | 0.13 g | 0.33 g |
61 more nutrients
Carbohydrates
| Nutrient | Per serving (38 g) | Per 100 g |
|---|---|---|
| Added Sugar | 0 g | 0 g |
Minerals
| Nutrient | Per serving (38 g) | Per 100 g |
|---|---|---|
| Iron | 0.4 mg | 1.07 mg |
| Calcium | 11.4 mg | 30.5 mg |
| Magnesium | 3.38 mg | 9.01 mg |
| Potassium | 24.2 mg | 64.4 mg |
| Iodine | 1.25 mcg | 3.33 mcg |
| Phosphorus | 27 mg | 72 mg |
| Zinc | 0.45 mg | 1.21 mg |
| Chloride | 213 mg | 567 mg |
| Selenium | 4.64 mcg | 12.4 mcg |
| Copper | 0.031 mg | 0.083 mg |
| Fluoride | 0.003 mg | 0.007 mg |
| Manganese | 0.009 mg | 0.023 mg |
| Molybdenum | 0.75 mcg | 2 mcg |
| Chromium | 0.38 mcg | 1 mcg |
Fats
| Nutrient | Per serving (38 g) | Per 100 g |
|---|---|---|
| Trans Fat | 0 g | 0 g |
| Saturated Fat | 0.43 g | 1.14 g |
| Cholesterol | 16.3 mg | 43.3 mg |
| Monounsaturated Fat | 0.28 g | 0.73 g |
| Omega-3 Fatty Acids | 0.01 g | 0.027 g |
| Polyunsaturated Fat | 0.075 g | 0.2 g |
| Omega-6 Fatty Acids | 0.055 g | 0.15 g |
| DHA (Docosahexaenoic Acid) | 0 mg | 0 mg |
| EPA (Eicosapentaenoic Acid) | 0 mg | 0 mg |
| ALA (Alpha-Linolenic Acid) | 0.008 g | 0.02 g |
| Arachidonic Acid | 3.75 mg | 10 mg |
| Medium-Chain Triglycerides | 0 g | 0 g |
| Omega-9 Fatty Acids | 0.19 g | 0.5 g |
Fibre
| Nutrient | Per serving (38 g) | Per 100 g |
|---|---|---|
| Fiber | 0.011 g | 0.03 g |
| Soluble Fiber | 0 g | 0 g |
| Insoluble Fiber | 0.004 g | 0.01 g |
Vitamins
| Nutrient | Per serving (38 g) | Per 100 g |
|---|---|---|
| Vitamin B12 | 0.45 mcg | 1.2 mcg |
| Vitamin D | 0 mcg | 0 mcg |
| Vitamin C | 2.02 mg | 5.38 mg |
| Folate (B9) | 1.92 mcg | 5.12 mcg |
| Niacin (B3) | 0.4 mg | 1.08 mg |
| Vitamin A | 0.038 mcg RAE | 0.1 mcg RAE |
| Thiamin (B1) | 0.017 mg | 0.044 mg |
| Vitamin B6 | 0.023 mg | 0.061 mg |
| Riboflavin (B2) | 0.035 mg | 0.094 mg |
| Pantothenic Acid (B5) | 0.12 mg | 0.32 mg |
| Vitamin E | 0.043 mg | 0.12 mg |
| Vitamin K | 0.25 mcg | 0.68 mcg |
| Biotin (B7) | 0.75 mcg | 2.01 mcg |
| Beta-Carotene | 0.11 mcg | 0.3 mcg |
Others
| Nutrient | Per serving (38 g) | Per 100 g |
|---|---|---|
| Choline | 13.9 mg | 37.2 mg |
| Leucine | 94.3 mg | 251 mg |
| Lysine | 109 mg | 291 mg |
| Polyphenols | 5.71 mg | 15.2 mg |
| Methionine | 25.1 mg | 66.9 mg |
| Oxalates | 0 mg | 0 mg |
| Threonine | 56.6 mg | 151 mg |
| Tryptophan | 3.08 mg | 8.2 mg |
| Valine | 69.2 mg | 184 mg |
| Flavonoids | 0.95 mg | 2.54 mg |
| Histidine | 80.3 mg | 214 mg |
| Lutein / Zeaxanthin | 0 mg | 0.001 mg |
| Lycopene | 0 mg | 0 mg |
| Phenylalanine | 62.8 mg | 168 mg |
| Purines | 27.5 mg | 73.3 mg |
Proteins
| Nutrient | Per serving (38 g) | Per 100 g |
|---|---|---|
| Isoleucine | 47.8 mg | 128 mg |
Worked out from the ingredients with the GapPlate food library, per 100 g of the cooked dish. Estimates, not medical advice.
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