34mm Collagen Sausage Casings 65ft Total Length

Got these for my first sausage making efforts and they were easy to use. Made great sausages, seem quite forgiving about how much you stuff them. left overnight and twisted into sausages next day very easily. Did not seem tough when cooked and very happy with result. Will use again.

Good size for a good banger and cooks well.

The reviews that state the collagen casings are delicate are very accurate, you will find yourself having to re-stuff sausages fairly frequently. That said, once you get used to it you simply don't take the risks that you would with a hog casing, you are more conservative when stuffing the casings. They are very good casings other than being delicate.

Repurchased from a previous order but now the texture is different? Skin seems thinner and thus weaker to previous casings supplied and my sausages now break open when cooking on the BBQ. Will look at other options on next purchase.

Excellent sausage casings,

I've been making artisan sausages, haggis, black-puddings, (in fact, all things Charcuterie) for quite a few years. I've recently ventured into buying the odd bits and bob supplies for this, from Amazon and Amazon sellers. Some of it's been good, some not so good.These casings definitely fall into the latter category... Indeed, being "not so good" would actually be a step up in describing this product. In short, these casing are absolutely awful!They tear readily during linking, and even at the lowest frying temperature they shrink terribly, split or burst. Even during low temperature water bath cooking (72°C) they fail. During gentle steaming there was a 100% failure rate, with the skins splitting down the entire length of the sausage... that's no acceptable, and is a bad sign straight away.I have tried different techniques to prevent casing failures with these casings, including much looser filling, and various pricking methods with professional sausage pricking tools. High temperature, low temperature, sautéd, baked, sous vide, steamed, poached, pricked, unpricked, loose stuff, medium stuff, tight stuff... you name it, I tried it.Like I said, I'm no beginner at this game, I've got years under my belt, and these casings are by far and a long way, the poorest I've ever tried. I really can't overstate how bad I thought they were. Utter rubbish, in my opinion.Don't give up on sausage making... try another casing type or brand.

Excellent product, easy to use and Lighter than using traditional sausage coatings. I would highly recommend this product.

To make sausage