Natural Sheep Casings 24-26mm 131ft

Used these casings to make traditional French sausages. They are super easy to work with. They come pre-tubed and, as advertised, there were no shorts. Each tube was a single ~16ft casing. Gently soaked in warm water for around 1h and they were easy to transfer onto the stuffer. No tears at all during the stuffing process. Happily recommended!

As long as you have the right size tube on your sausage maker this is a dream to use. Made delicious sausage and I will definitely be buying again

🐑🐑🐑🐑 Four Genuine Sheep Rating! Purchased these casings to do pepperoni sticks. The skins were packaged on two plastic tubes. I soaked and then rinsed inside and out several times, as the sheep skins had an odor. They were a little large for pepperoni sticks, but were easy to attach to the nozzle. No tearing when filling. Great texture and no aftertaste. I feel they worked well and had a good snap. The price was high for the amount of meat they do but okay for doing smaller batches.

I haven't tried any other casings but these worked just fine. It was 1 long continuous piece and super easy to attach to my Kitchenaid sausage stuffer accessory.

Small natural sheep casings are hard to work with. I gave up years ago and made breakfast patties, not links due to the frustration. I just tried these for the first time. The front of the package claims it will do 7 lbs. of meat. The back says 5.5 lbs. Well, I just got done with a full 10 lbs. and had enough left over for 3 more lbs. I only had 3 blowouts in all. Thats a far cry from the mess the old, salted, short bulk casings of the past that had led me into patties instead. To help with the tearing risk, lube the tube of your stuffer with bacon grease before you add the casings. Pay attention as things progress, as you may need to slide these towards the end of the stuffer to help them slide off. Don't just rely on the meat to pull it off the tube for you. Overall, I'm very happy with these. I don't know if the New Zealand sheep have thicker casing walls or if it's the tube that cut down on the handling. Either way I had less tearing than in the past. I'll be buying more of these and making 12-13 lbs. of meat at a time to use them all in one shot, no leftover casings. EDIT!: Upon my second purchase, problems. Nearly impossible to get this batch off the tubes after soaking. Once I did get them onto my stuffer, I only got 5 lbs. of sausage before I ran out. I had to turn the other pounds into patties. 5 lbs of sausage? that just ran the cost of the casings to $4 a pound! FOUR DOLLARS A POUND FOR THE CASINGS! I could have just bought sausage for all that money down the drain. Something is very off with the quality control at this factory. I'm done with them and will never recommend this product.

First time making sausage - I bought these. So rinse em off, toss em in warm water for 45ish minutes. First time I just put the tube over the horn - super bad idea. Then I slid it off on to the horn good idea initially, but it got sticky and ripped. Second tube of casing - hit the horn with some spray cooking oil, there is some technique but only 1 blow out on the second casing. Threw on smoker - my sausage was too fatty but it tastes good and was made with real meat. I was making smokehouse style sausage, this case was too small for the task but it did work

While the product is good and has a snap, the size is definitely not 24-26 more like 18-20. I bought a second pack just incase the first was mislabeled and had the same problem. This makes very thin sausage. Disappointed.

Would buy again!

Making chorizo, these skins are perfect

I think that the natural casings are not for amateur sausage makers, you need experience to use them. The prep is time consuming, as is storage, and they are not as sturdy as the edible ones and tear quite often. They are hard to work with. I tried to get some answers from the seller about how to decrease tearing, but after 2 messages, seller did not respond. It probably takes practice, but I would have loved some suggestions.