The Sausage Maker® Natural 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

Excellent product. I made all kind of sausages with this Natural Hog Casing. It tastes wonderful and hold the meat secure.

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.

These casings worked perfectly for my sausage making venture. After opening, I soaked in water for about an hour, while grinding and seasoning the pork. I then added a bit of fresh water to the inside of the casing to rinse the out both inside and outside. These had zero smell to them and were able to slide onto my sausage horn just fine. The one package allowed me to stuff the 23 pounds of sausage I made. I they held up nicely as I twisted the ropes into links. I will say I had a few short pieces in the package vs. all a consistent length. This only caused me to have to rinse more pieces and stop a few extra times to allow me to put them onto the grinder. I do recommend.

Not as good, inconsistant in sizes, texture and colors, some are too tight and burst easy, some to loose, texture and colors are also mixed up, it can be well seen when they are hydrated.

The Sausage Maker sells high quality products at a very reasonable price. When ordering casings make sure you buy a grade A, or AA casing, because ungraded casing will frustrate you. Also if trying to learn how to make sausages go to YouTube and check out 2 guys and a cooler.

It is easy to use and smells good! great value of money!

Not to happy with this order. I was encountering problems while flushing out the interior of these casings. Was only going to be a small 3lb load of a fine German Bratwurst.,.which is usually requires only 2 pieces of 4' casings. However experience has taught me to always estimate on the highside. I just didn't estimate high enough. However 3 casings, one after the other couldn't pass the gentle interior flushing. It was as if these hogs had been fed a steady diet of broken glass. As evidenced from the numerous leaks that I encountered during the flushing process. Now that I'm left with ultra short casing pieces. As I'm loading up my highly polished & buffed 1/2" stuffing horn. I was finding even more weak spots where the membranes had been overly stress or nicked by something sharp. Where experience had taught me, these babies are going to blowout. So I wasn't disappointed when they blew out as predicted. Frustrated? Why hell Yes! So for a simple project that should have taken only 2 pieces of 4' casings, not over filled. Having recognized the poor quality. I had to stop mid way thru, to wash and clean another 4 casings. Where this was a repeat in washing the casings again. Where only a small portion passed my chop chop inspection for extra short casing pieces. And once again, I spotted even more membrane stressed points while loading my stuffing horn. Where of course there were more blowouts .expected, and they were not over filled. And I was disappointed with my well trained eye. Of course I had more blowouts! So what should have been a simple 1 hr job at the most. Turned into a 3..5 hrs of disappointing and a frustrating experience with these casings. Where I experienced more blowouts than if I had used collagen casings. Having had to reload my stuffer 3X for 12 of the finest German Bratwurst ever made with a heavy cream & egg and only the freshest of spices including ground up juniper berries. For that authentic taste of a high Alpine Bavarian sausage. I'm finally poaching this run. So as to not allow the heavy cream to spoil this batch. Since I hit that high temperature ceiling, because of lost time due to the poor quality of these casings while playing inspector Caruso Now then,, I've been making sausage for 45yrs. And there has been a lot of blue moons since I've encountered this many problem with natural hog casings. And of course I'm stuck with the rest of the package. But there's not going to be enough product to stuff 25# as advertised. Say TY Doug,, you've been informed that these casings failed my quality control checks. Whoever processed these casing was chop chop happy cutting out fat globules and polyps with their factory sharpened Ginsu knife. Now to restart my day, and do hope your day has been better than my rough kick start this morning. Will this prevent me from making more world class 5 star sausage that money can't buy? That day will never happen.

Be careful on stuffing quantity. We had 24 lbs to stuff and were stuffing casing pretty heavily yet we still ended up with 2 lbs of ground meat left when we ran out of casing. Also the casings are random lengths and some were very short, only able to hold 2 lbs of ground meat.