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

I make a lot of venison sausage every year. I have used this product over the last few years and I am very satisfied with this product. They are of good length and I have very few issues with holes. The work well with my stuffer. Keep them salted and they will last a long. Thickness is just right.

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 upgraded casing will frustrate you.

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.

It does its job but it is more delicate than I thought.

Very pleased and will order again when I run out. I tried many things to help get the casing on the filler tube. What I found works best is that after soaking the casing per the directions, just before putting the casing on the stuffer tube, put an oil of your choosing inside the casing, work “just” enough oil to lubricate the inside of the casing working it from the input side to the other end. It made putting the casing on the tube crazy easy!!!

Great product! Makes amazing sausages.

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.

I've used these in the past with no issues. I ordered a double pack this time and the first pack was as expected. Well salted, no odor, easy to clean and use. The second pack was PUTRID. It smelled horrible. The casings are tied together to keep them from tangling and I believe the tie was too tight as there was no salt on some of the strands within the tie. Since everything looked good we still tried to soak. Soaked them for hours. Eventually, the smell seemed to be gone. We stuffed and smoked the sausages. Pulled them off the smoker, took a bite and nearly gagged. The entire batch smelled/tasted like rotten meat. We immediately pulled the casings off, and the meat seems okay. Only time will tell. I have no idea how old the casings were either since there's no best buy date on the package. I'm honestly scared to buy again.