Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-2

These casings worked perfectly for my sausage making venture. After opening, I soaked in water for about an hour, while grinding and seasoning the pork. I then added a bit of fresh water to the inside of the casing to rinse the out both inside and outside. These had zero smell to them and were able to slide onto my sausage horn just fine. The one package allowed me to stuff the 23 pounds of sausage I made. I they held up nicely as I twisted the ropes into links. I will say I had a few short pieces in the package vs. all a consistent length. This only caused me to have to rinse more pieces and stop a few extra times to allow me to put them onto the grinder. I do recommend.

When I purchased my first 2 packages of these casings, it was a guess really. I had never made sausage before and tons of products to sift through. I am SO glad I stopped when I seen these and purchased! These are very nice casings. Super easy to rehydrate and rinse. They are very easy to load onto the horn and to fill. I have since gone through 2 packages of casings and am ordering more!! I make alot of rabbit boudin and brats. These stuff really well with both types of filling, though you do have to link your boudin as you go or the casing will tear when you try to link. Boudin is super thick though and for a casing to withstand twisting of that, I would not want to try and chew it! These grill up delicious and crisp. I also cook in the air fryer! These also crisp up good in the air fryer!! I have even tried baking the sausages. The casings still done great! I highly recommend these casings!!! I don't think you will be disapointed!!!

Worked ok...Size perfect some tears.. Every brand will have some I don't care what anybody says they just tear, But that being said its a good product will buy again!!

Update: I’ve updated this review because the quality was quite inconsistent. Some of the links were very good and in others the casings were tough and extremely noticeable. I’ve since switched to sheep casings. These casings had no detectable smell, were well salted and well packed so it was easy to separate the strands (not always the case). After rinsing the salt off, the ends were a little fiddly to open for rinsing inside, but this is always the same. Once prepared they were very easy to work with, sliding onto the stuffer tube cleanly, with no rips. The sausages stuffed well and full as you can see in the photo and so far none have burst during cooking. As is always the case, ‘the proof of the pudding is in the eating’. I’ve used casings before that were quite tough creating an unpleasant texture during eating. These held the sausages together well during grilling, but were otherwise unobtrusive during eating. They produced some of the tastiest sausages I’ve had for a very long time and I’ll certainly buy them again.

Good lengths, become easily pliable after soaking, and didn't tear easily (natural casings will tear if overstuffed)

I typically buy my casings from a local butcher packer but decided to use the sausage maker for ease of delivery. I was expecting high quality based on my owning their stainless stuffer and grinder. Unfortunately, these seem like leftover casings… even the texture is odd on some. They’re all short and 25% had pin holes (found during rinsing and flushing). I’ve been making my own keilbasa for 30 years and have never had this experience. That being said, beyond having to continually add short casings to the tube, the pieces without pinholes stuffed great. Early on I just tried a typical stuffing but had to switch to a safer method due to pin hole blowout. I’m attaching a picture so you can see what I’m taking about (holes and short lengths (the really short one is what was left after a pinhole “popped” through)). If it’s your first time stuffing casings, pass this one up. They do work but it takes a bit of skill and extra time to deal with them. Like I said, they seem like leftovers. Make tubs easy on yourself and find some longer casings that you can stuff at least 5lbs of meat into one. Needless to say, I definitely won’t be purchasing these again.

This is a really great product if you are making homemade sausages. I keep the casings in the cold water for a couple of hours to remove all the salt. You can freeze the leftover casings are they are a lot in a package.

What I didn't know, which was everything.... If you've ever had natural casing sausage and the casing was tough to bite through,, that isn't this. This bites through like a hot dog, name brand Italian Sausage link or high end butchers sausage links. A very tender casing. Casings are all salted and salt cured. You soak them. Rinse them. Soak a bit more. My first one, I fought and ripped and wondered if it was worth the effort. My second, I learned speed and control. I was very pleased with the results. By #3, it was so easy.

Good result as i expected