The Sausage Maker - Natural Beef Bung 102-114mm Suasage Casings for Sausage Making (4"-4.5")

I love it!!!!!Really nice and clean and easy to work with !!!Perfect exactly what I want.I recommend for everyone who likes to make sausage?

I have been using these casings for several years. They are generally strong and it's pretty rare to have one break open or split. I generally use these casing for my Soppressata and Boudin and have been very pleased with them. You can generally stuff them really heavy and they hold a lot. With my Soppressata, once I have stuffed them, I put a heavy weight on them to compress them and they hold up very well. I strongly recommend these casings.Edit: I just recently ordered a new batch of these casings and this new order had a fairly significant difference in sizes from one set of casings to the next. I made Soppressata and when I applied my weights to flatten the links, some of the links were small enough that they almost didn't get pressed at all. The largest of the links pressed nicely, but some of the small ones were still completely round when I took the weights off of them. As a frame of reference, I had about 65 links (68 lbs of Soppressata) and about 240 lbs of weight with a fairly even weight distribution for three days. After three days I had to separate the flat(ter) links from the round ones and start over on the smaller links. Not a deal breaker for me. I'll just have to be a bit more careful in the future when I press, to separate them and put them under a couple of different sets of weights. One more good frame of reference. I pre-measured the length of my casings and it was 59 ft without stretching it (after it was pre-soaked for stuffing). I was able to get about 68 lbs of meat into 59 ft of casing (1.15 lb/ft). This was actually pretty good since I normally only get about 0.85 - 0.95 lbs/ft.

These casings are great. They come salt packed, and you have to clean and hydrate them like most natural casings. They seem pretty fresh, and once hydrated they are easy to use. I just run some water through the casing after a night of soaking. They are a good size for a general purpose casing. Very long, and a bit bigger than your normal fresh sausage, while big enough to be used for curing and dried products.The only thing I'd say is, they are a bit thicker than I'd prefer on a fresh grilled sausage. I am not experienced enough to know whether that is just the nature of this type/animal of casing, but I'm assuming it is. They definitely have some snap to them. On the other hand, because they are a bit thicker than commercial ones I've seen, they are really easy to remove, even on dried and cured meats.

Fresh , no punctures

This product is very professionally cleaned packaged and delivered. Every casing is perfect for the sausage I am very happy with this purchase and will definitely buy again when run out of it…thank you THE SAUSAGE MAKER for this high quality product you have and because of your quality product I am going to eat a quality sausage knowing what’s inside it.

Seller responded as quickly as possible. Very happy with end results

Use to make a special sausage for my family only consumed during Christmas. It worked much better that pork and gave me the size sausage I wanted. Also I think it is tougher that pork because not once did I blow it out as normally happening when I use pork

This is the most ideal way to really pack haggis into a casing and it’s huge!This arrived very quickly, it stores practically forever! There were no holes, great quality… I will 100% buy this again from this company!