38mm Collagen Casings for Sausage Making, Edible, Smoked Beef Collagen Sticks, 1.5 inch Diameter Kielbasa, Liver Sausage, 74 Feet Sausage Skin, Stuff Approximately 60 lbs Meat

Since I am Kosher, these beef hyde collagen casings are the perfect choice. Many chicken/turkey sausage products you find in the grocery store(s) use pork casings (read the labels). It really defeats the purpose if you stay away from pork for whatever reason(s). Not to mention that pork casings are what transported swine feces out of the pig. The casing was too long for the Kitchenaid sausage tube so I cut about 20 feet off the end and started with that. Not an inconvenience at all if you consider the consequences of leaving 20 feet off the end of the tube opening and try to fill it. While these are perfectly edible casings, they are also very sturdy. I had two Kielbasa that had air pockets and I had to squeeze meat down to alleviate them, the tubes stood up nicely to the extra pressure I applied. Unlike pork casings, spinning to twist and seal ends does not work on collagen casings. Be sure to also purchase Butcher's twine to seal up the ends (and read use instructions). Leave about 1/2" flat space between sausages and tie twine close to the end of the sausage meat. Cut halfway between sausages (1/4") and this should keep the twine from popping off. These are really nice, durable, edible and easy to use casings. They do not require any soaking or any water at all. Keep them dry. And the price is very reasonable if you break it down into how many sausages you end up getting out of this these. And enjoy the delectable crunch. I will be ordering these again, and again...

You definitely won't be able to find any smoky taste. But! The casing is of a good quality and very easy to work with. They are as sturdy as one would await from calogen casings. The diameter is rather universal - it is good for a lot of sausage varieties. Buying it again and recommending to you

goog packaging and great product

i used these casings to make smoked breakfast sausage. had used collagen casings in the past for snack sticks and being these were a lot cheaper than natural sheep/hog i gave them a try. they were easy to slide onto the stuffing horn and stuffed great, they feed off the horn easily with minimal hand pressure on the tube. i stuffed them till they took 95% of the 'wrinkles' out of the casings where they were folded and had zero blow outs or splits. i did prick them every 2-3 inches before i smoked to 151 degree internal temp, then placed into an ice bath to drop the internal temp below 80 degrees. dried and cut into lengths before letting them meld in the refrigerator overnight. the following morning i vacuum sealed and into the freezer (no need to flash freeze). I had no wrinkling at all, no splits and the casings bonded well to the sausage, the smoke penetrated well and flavored the sausage beautifully. they have a good snap and minimal chewiness to them but more than sheep casings. overall, they performed well for me. i read a few complaints in the reviews about not being able to twist into links, and although i don't link mine, i did give it a try to see how well they would, after sitting overnight to form a pellicle they soften up a bit and are easy to twist into link/brats

Expensive, but great product. No more costly than if I would have purchased elsewhere. Order actually came several days early/

I made 30 pounds of sticks with these and still had plenty to spare They are tough, you can stuff them quite firm, but eating them is like eating plastic. Very leathery. I tried several times thinking they might improve with age, but not so far. The only good thing is I can peel them off in one solid piece because they are so tough...

I use these to make snack sticks. I also use Sausage Makers Teriyaki seasoning for these. Very pleased with all of Sausage Makers products. Sausage Makers is in Buffalo, NY. First class company.

I almost didn't get these because of all the complaints of them bursting. What I experienced is, they're fine for smoking the sausage, none of them burst then, but after, when we went to re-heat the smoked links in the frying pan, about 1/2 of them do burst then. I don't care at that point, it's not like the sausage will spread all over the pan, it still holds together.