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

We prefer to make our own bratwurst and other sausages. We have ordered these skins in the past and just recently ordered them again. The quality is great. Very easy to work with when we are stuffing the casings; they never tear as long as you keep them moist. We don't even look at other options any more. When we are ready to make more sausages, we just automatically reorder these skins. They work great and taste great.

Very good quality casings for sausage. Very clean. Very consistent size. Works well on even grilled sausage.

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 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)

My first time making sausages. I had three blowouts and all were my fault trying to figure out how much meat to put in the casing. They are simple to rehydrate and feed onto the cone. Cooked up great like a store bought casing. My only issue is my fat fingers trying to tie a knot on the end when starting. I didn't want to waste casing, but they were quite long. Made 19 pounds of sausage with a couple casings left over. Directions explain how to store leftover casing, but I'm not sure if/when I'll make it again so I tossed them. Will definitely buy again if I give it another shot. I have to find a better recipe first.

Disclaimer, this was my first attempt at making sausages. I do not have previous experience to compare to. With that out of the way, these were great! I watched several videos on the process before starting. I rinsed all the salt off and let them soak in a bowl of cold water. Then, after some time (not sure how long, they soaked while I prepared the sausage meat, maybe half an hour) I untangled them and found one for use. I then proceeded to rinse out the inside like I had seen in the videos. Everything worked perfectly!I did not have any of them rip or tear and did not find any holes. I admit that I only made about 6lbs of sausage and did not use the whole pack. I guess there could be some that had holes, but I have yet to come across any. And they were all long pieces, no tiny bits. And, I am not sure if it was supposed to include 2 packages, but I got 2 with my order. I was very pleased with my order and will absolutely order again the next time I need some!But, do yourself a favor if you are not familiar with the process. Go watch some tutorials and understand the steps.

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 & buffed1/2" 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 CarusoNow 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.

These casings tear very easily. I will not order them again.