The Sausage Maker® 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-1

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 casings

*10 WEEK UPDATE******Amazing, holds up perfect in the the freezer and during the entire dry/cure time of our dry Italian sausage. The casings hold great after being frozen and thawed and Fried in the pan and also frozen, thawed and roasted on the grill. I have cleaned and prepped many natural intestines/casings and they take forever and if your not meticulous, they can at times leave a strong or even feints odor.These are effortless to use and have no odor for fresh cooked sausage and no breaking of skins during cooking and also had no odor or cracking/breaking during the 2-3 month dry curing times and during thaw and cook (fry, roast) recipes. I could not be happier and will only use this from now one. I have some venison ground meat that has been sitting in the freezer since fall and I think I’m going to use these casings to make a venison kielbasa or venison bratwurst.Hope the review helps but you definitely can’t go wrong with these.No off flavors and came packed appropriately and with plenty of salt. After hydrating and soaking in warm water for about 10 minutes the casings were awesome and worked almost as good as fresh casings minus all the cleaning and scraping and salt/lemon water soaking required with fresh casings. I will use these for sure in the future.We had very few ruptures and most were our fault. Stuffed about 40 pounds of various flavored pork sausage and we used two bags/(16oz) with plenty of left over that I repacked in salt and will use later in the year.

Good quality. Zero smell. Most are on the smaller end of the diameter advertised.One note is that when cooked, smoked or fried they tend to be a little hard (too much crunch)

Very good quality casings for sausage. Very clean. Very consistent size. Works well on even grilled sausage.

These casings tear very easily. I will not order them again.

These worked great! Learning curve if you haven’t used such before but once you get the process down … yummy sausages made!These are Lincolnshire variety.

Not to happy with this order. I was encountering problems while flushing out the interior of these casings. Was only going to be a small 3lb load of a fine German Bratwurst.,.which is usually requires only 2 pieces of 4' casings. However experience has taught me to always estimate on the highside. I just didn't estimate high enough.However 3 casings, one after the other couldn't pass the gentle interior flushing. It was as if these hogs had been fed a steady diet of broken glass. As evidenced from the numerous leaks that I encountered during the flushing process.Now that I'm left with ultra short casing pieces. As I'm loading up my highly polished & buffed1/2" stuffing horn. I was finding even more weak spots where the membranes had been overly stress or nicked by something sharp. Where experience had taught me, these babies are going to blowout. So I wasn't disappointed when they blew out as predicted. Frustrated? Why hell Yes!So for a simple project that should have taken only 2 pieces of 4' casings, not over filled. Having recognized the poor quality. I had to stop mid way thru, to wash and clean another 4 casings. Where this was a repeat in washing the casings again. Where only a small portion passed my chop chop inspection for extra short casing pieces. And once again, I spotted even more membrane stressed points while loading my stuffing horn. Where of course there were more blowouts .expected, and they were not over filled. And I was disappointed with my well trained eye. Of course I had more blowouts!So what should have been a simple 1 hr job at the most. Turned into a 3..5 hrs of disappointing and a frustrating experience with these casings. Where I experienced more blowouts than if I had used collagen casings. Having had to reload my stuffer 3X for 12 of the finest German Bratwurst ever made with a heavy cream & egg and only the freshest of spices including ground up juniper berries. For that authentic taste of a high Alpine Bavarian sausage. I'm finally poaching this run. So as to not allow the heavy cream to spoil this batch. Since I hit that high temperature ceiling, because of lost time due to the poor quality of these casings while playing inspector CarusoNow then,, I've been making sausage for 45yrs. And there has been a lot of blue moons since I've encountered this many problem with natural hog casings. And of course I'm stuck with the rest of the package. But there's not going to be enough product to stuff 25# as advertised.Say TY Doug,, you've been informed that these casings failed my quality control checks. Whoever processed these casing was chop chop happy cutting out fat globules and polyps with their factory sharpened Ginsu knife. Now to restart my day, and do hope your day has been better than my rough kick start this morning.Will this prevent me from making more world class 5 star sausage that money can't buy? That day will never happen.