LEM Products Pre-Tubed Natural Sheep Casings, 19–21mm Edible Sausage Casings for Snack Sticks, Breakfast Sausage, Hot Dogs, Pepperoni, Homemade Sausages, Stuffs Approx. 20–25 lbs, 6.7 Ounce Package

I make my own breakfast sausages. After more than two years, I am still in the learning stage. I have used collagen casing, as well as natural casing. And have used pre-tubed and not tubed natural casing. For me, this product, the pre-tubed natural casing, has provided the best option. I have ordered it three times previously. And will continue to order it as needed as long as it is still available on Amazon. This batch turned out the best so far. I deviated from the package instructions and soaked a tube overnight in the fridge. The breakage was not existent. And the casing slid onto the tube quite easily. The photos shows two pounds (Including the fat) of sausage filler. I have no idea why there is a different coloration of the various links. They all had the same tint when I put them into the fridge, as I recall. I just eyeballed them directly, and they all have the same tint. So, it has something to do with the phone/camera. The two pounds of filler required about half of one tube. Which makes about six weeks of sausages, since I only use four per week. As I said, I will continue to order these as long as Amazon provides them. And if no vendor sells these in the future, I will just have to find them somewhere else. 😁

I'm this is the way to go for making sausage. I will never get casings that aren't pre-tubed again. A little pricey, but worth it to me. And as always very fast shipping from Amazon.

I tried using just wheep casings to make hot dogs but always seemed to tear them putting them on a tube. These, after soaking, were very easy to get on the tube and fill. Made 5 lbs of hot dogs with only 2 blowouts. Won't go back to un-tubed sheep casings.

I immediately put this in the refrigerator when it arrived. Today which is less than a week later, I took the product out to make roughly 9kg of beef sausages. As soon as I opened the package the entire kitchen got an immediate RANCID smell. Unfortunately I had to take a chance and go ahead and make the sausages anyway as the meat was already minced and seasoned. We cooked some of the sausages later on this afternoon and froze the remainder of the sausages. As I was cooking the sausages on the grill, the smell did not dissipate but got stronger. My family and I ate the sausages, we are all ill now as a result. Besides the cost of the casings, The meat cost me around $300 . Wasted money and wasted time. The kitchen still has a rancid smell. I've used this product before. It always had a strongish smell but not like this. This is a rotten smell and the kitchen still has this odor hours after preparing and cooking and after using half a can of air freshener. Terrible experience. I would insist on a refund but unfortunately i had to take a chance and use the casings. I will be throwing all the sausages away. Waste waste waste. Pity

Made great venison jerky sticks

Makes it easy.

I used these casings for some snack sticks and breakfast sausage links. Theses casings were easy to use. Rinsing them between the casing and the tube was a little difficult but not that bad. Loading the casings onto the stuffer was a breeze. I highly recommend these lem sheep casings. Use them as soon as you can and store them properly and you shouldn't have any troubles. Well worth the cost.

I'm Japanese. Away from the Coast in the States, it's almost impossible to get Japanese Pari Pari sausages. I make my own with LEM tubed 19-21mm natural sheep casings. Grind 5lbs of cold meat and spices coarse first. You can use loose bulk sausage instead. Soak one casing 20 minutes in lukewarm water and drain. Repeat soak 2 times. Slide onto stuffing tube and tie a knot in the end. Stuff with no grinder plate onto a baking sheet with water in it. Twist 3 times each link six half twists. Switch directions each link. Refrigerate links and freeze if you want. I bag leftover individual casings in salt and store them in a gallon ziplock in the freezer. Thaw one to make sausages.