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

Just what I needed for my homemade sausages. Good quantity for quite a few pounds.They come salted, just rinse and wash the insides and you're ready to go. The package comes with instructions.

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.

Good

They worked great. My husband made homemade sausage and these were excellent. There were times that they tore, but that was to be expected. They were very clean and had very little smell. Will buy again.

I really do like these casings.. I've gone back and forth between LEM & Sausage maker and I believe this is the superior casing. Less blowouts and I've never gotten an off smell, unlike the last batch from LEM. Anyone getting into sausage making should go with this brand. It's the best I've used so far

The pros: I can get these delivered in a pinch overnight from Amazon.The cons: These casings are short leftovers that are very inconsistent. I ran through 10 lbs of sausage and the longest casing I found was 8 links. Most of them were 5-6 links. They varied quite a bit in diameter as well.

perfect for the job and exactly as described.

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.