The Sausage MakerNatural 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.

I typically buy my casings from a local butcher packer but decided to use the sausage maker for ease of delivery. I was expecting high quality based on my owning their stainless stuffer and grinder. Unfortunately, these seem like leftover casings… even the texture is odd on some. They’re all short and 25% had pin holes (found during rinsing and flushing). I’ve been making my own keilbasa for 30 years and have never had this experience. That being said, beyond having to continually add short casings to the tube, the pieces without pinholes stuffed great. Early on I just tried a typical stuffing but had to switch to a safer method due to pin hole blowout. I’m attaching a picture so you can see what I’m taking about (holes and short lengths (the really short one is what was left after a pinhole “popped” through)). If it’s your first time stuffing casings, pass this one up. They do work but it takes a bit of skill and extra time to deal with them. Like I said, they seem like leftovers. Make tubs easy on yourself and find some longer casings that you can stuff at least 5lbs of meat into one. Needless to say, I definitely won’t be purchasing these 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.