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 with precision and ease!

DURABLE BEEF COLLAGEN - Withstands smoking without bursting for consistent results
PERFECT 32 MM DIAMETER - Ideal size for Italian, bratwurst & chorizo sausages
GENEROUS 74 FEET LENGTH - Enough casing for up to 36 pounds of meat per pack
NATURAL FLAVOR ENHANCER - Thin, soft casing clings to meat, boosting authentic taste
READY TO USE CONVENIENCE - No soaking or rinsing required—just unpack and stuff

The Sausage Maker® 32mm fresh beef collagen casing offers a professional-grade, natural sausage skin designed for consistent, durable, and flavorful results. With 74 feet per pack and no soaking required, it supports up to 36 pounds of meat, making it perfect for crafting authentic Italian, bratwurst, and chorizo sausages with ease and confidence.

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Brand	The Sausage Maker
Package Dimensions	13.8 x 10.4 x 3.3 cm; 118 g
Is Discontinued By Manufacturer	No
Cuisine	イタリアン
Manufacturer	The Sausage Maker
Item Weight	118 g

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