Natural Sheep Casings Home Pack Size & Hog Home Pack Sausage Casings 32mm (8oz.)

Well priced set of casings that include both sheep and hog sizes. The sheep casings are for breakfast link size sausages (approx. 1/2" to 3/4") and the hog casings are for medium size sausage like bratwurst and kielbasa. These casings are not a single hank (one piece), rather most of them are approx. 8 ft. long on average (some 5 ft. some 10 ft.). Both casings are packed in salt, and will require a soak in clean tepid water for at least 20 minutes (up to a day is fine) prior to using, Any unused portion can be repacked in the existing salt (or more kosher (non-iodized) can be added if needed). Stored in a refrigerator, these should last a very long time, more than a year. MetaRetail was the retailer that sent these and they were timely and packaged appropriately.

Especiales

Now I know why the processor charges $3.50 per lb for pinky links. These are so tiny and hard to get on the stuffer tube. but, that's just the nature of the product, nothing to do with this specific brand. I will continue to use until my arthritis and eyesight gets too poor to frustratingly get these on the stuffing tube. Much better than collagen casings.

I was really disappointed with these. I have used other brands and have never had this issue but these smelled so terrible. I soaked them in water tried to rinse them and still I could not get rid of the smell. The hog casings were great it was only the sheep casings we had an issue with.

Sheep casings for breakfast sausage, Hog for kielbasa/summer sausage. Stuffed with venison/pork mix, work very well. Keep refrigerated and these unused casings last a long time. Take the smoke well and don't split while cooking, unless you really put the heat on them.

I'm relatively new to sausage making and these sounded like a great deal. My first project with them was homemade hot dogs that I used the sheep casings for. First off there are a bunch of knots in the casings - it took a lot of time to untangle them and I had to cut some knots out that I couldn't untie. Second of all they're very fragile - both the hot dogs and a subsequent batch of breakfast sausage I made were splitting the sheep casings with just the pressure of the stuffer. The Hog casings are much stronger, but the stench. When I opened the package I had to google casings to see if they were even good they smelled so bad. The smell did dissipate when soaking them with a little vinegar in the water prior to use. I did a little more research online and it seems serious home sausage makers prefer getting their casings in bulk and say that these casings sold in small batches are often seconds and ends and don't work as well as higher grade casings.

These casings were truly awful. The hog casings were in short lengths with the longest being 6' and several being only 2'. They had a strong odor that was even noticeable through the vacuum sealed bag. When stuffing, I found the casing walls to be quite thin and it took a great deal of care to avoid bursting. Thankfully, one of my fiends had casings from his butcher and we used those instead. The butcher's casings by contrast, were nice and long with almost no smell. They had a consistent thickness and stuffed beautifully. The sheep casing were slightly better, but several were so small in diameter they wouldn't fit a 13mm horn. Others were as large as a hog casing and made sausages around 25mm. These casing ended up in the garbage and I can't, in good conscience, recommend them to anyone as their quality is poor. I'd like to note, that this was not my first time making sausage. If this is your first time, using these casings will leaving you frustrated and thinking sausage making is too hard.

Great casings... very clean and ready to be used. The sheep casings are very very smelly but after they were soaked in water with some vinegar the smell dissipated .