What is the ID of casing? What is the biggest staffing horn size can be used?

Right at the top of the listing it says "1 1/4". That is the diameter, the standard size of bratwurst and such, like Johnsonville sells

How do you cook the sausages without the casing shriveling up and removing itself from the Sausage

I'm not sure just what's going on with your sausages. Mine don't shrivel up and break. Maybe your cooking too long, or too high of a temperature. I just did some yesterday and they turned out just right. 1 1/2 hour then flipped them over for another 1 1/2 hour at 190 degress in the oven on a baking sheet until they were at a internal temperature of 160-165. Then I let them cool for about an hour then put them in the fridge overnight. Trimmed them to the size I like the next morning. About 10 inches, so they fit into a gallon size zip bag. Hope this helps.

Will these break or loosen when the sausages are boiled?

If you pack them too tight they will, and tie them and not twist them. Temperature of water to about 180° before submerging them. I also use a rolling pen so the casing are free to expand. However, this is after you make an emulsion for hotdogs if you’re making sausages you can fill them a little bit more. The traditional method is to puncture the casings but I don’t do that.

what would happen if i did soak this product before stuffing ?

It will break while stuffing if it gets wet, soaking it would probably make it dissolve, working area needs to be completely dry, if stuffed product gets wet it will break when you hang it or handle it

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🌭 Elevate your sausage game—fresh, fast, flawless every time!

READY WHEN YOU ARE - No soaking needed—just load and stuff for instant kitchen efficiency
BULK READY PACKAGING - Each pack contains 3 half strands, supporting up to 40 lbs of sausage
EDIBLE NATURAL COLLAGEN - Premium collagen casings that enhance flavor and texture without compromise
STREAMLINE YOUR SAUSAGE CRAFT - Simplify your process with easy-to-handle, unraveled casings for professional results
PERFECTLY SIZED FOR GOURMET SAUSAGES - Ideal 32mm diameter fits Italian, bratwurst & chorizo recipes flawlessly

The Sausage Maker Fresh Collagen Sausage Casings (32mm) offer a professional-grade, edible collagen casing designed for popular sausage types like Italian and bratwurst. With no soaking required and a stuffing capacity of approximately 40 lbs per package, these casings streamline sausage production for home chefs and small businesses alike.

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