Grade A Edible Drying Sausage Casing, Collagen Sausage Casings for Flavorous Homemade Sausages 15m/49ft, Diameter 20mm/ 3/4'', 1 Roll

I used these casings when I made smoked deer hot dogs. After smoking the collagen casing was easy to remove. I have not tried these on a sausage or other meat where the casing is consumed. It retained its rigidity after smoking which was great for the hotdogs but may be a little tough for a sausage. Size and quality were as advertised.

Worked very well both dry and dampened.

They work well and are easy to use. My only complaint is they seem to get chewy on the grill, sometimes I have to pull the casing off when I eat my sausage. Huge plus to me is they are really hard to split open when filling your sausage

These materials work quite well. However, for ordinary sausages, my size is a bit too large. Next time, I'll have to switch to smaller materials, but the result is very good.

These are great quality, easy to use, just soak them slide onto our stuffers funnel, perfect texture, didn't have much of a taste which is perfect so it doesn't throw off the taste of my sausage. And for how much we're saving making our own links instead of paying $5 a pack, it's definitely worth the affordable price!

Absolute junk.... I've been making sausage for over 20 years and these were terrible to work with. If it wasn't for my daughter not liking natural casings I would have never gotten them. I know you can not twist collagen casings, so I was going to European link my dogs. Nope, they broke almost immediately, and they were under stuffed. So I switched to string linking them. The sting would cut right them. Maybe because the casings were almost a year old when i got them, who knows. Lesson learned, stick with natural casings...

I used these casings with my KitchenAid, and cpouldn’t fill a decent length of casing without the casing splitting. As a result, I wasted half of the casing, and the sausages were of odd lengths. This said, it’s probably not all FAIRSKY’s fault. First of all, the KitchenAid attachment isn’t like dedicated sausage stuffers that have vents to prevent air pockets that split the casings—you can’t just “massage” the air out, because there’s not where for the air to go. For casings to be compatible with the KitchenAid, they would need to have vent holes. I lanced these casings, and it helped a bit—but not enough. And the other contributing factor is that I’m not an experienced sausage maker—although I plan to get good at it.

going to have to keep buying these!!!!!