The Sausage Maker® 19mm Collagen Casings For Sausage Making, Edible, Clear, Smoked Beef Collagen Sticks, 3/4” Diameter Snack Stick Casings, 148 Feet Sausage Skin, Stuff Approximately 30 Lbs Meat

Since I am Kosher, these beef hyde collagen casings are the perfect choice. Many chicken/turkey sausage products you find in the grocery store(s) use pork casings (read the labels). It really defeats the purpose if you stay away from pork for whatever reason(s). Not to mention that pork casings are what transported swine feces out of the pig.The casing was too long for the Kitchenaid sausage tube so I cut about 20 feet off the end and started with that. Not an inconvenience at all if you consider the consequences of leaving 20 feet off the end of the tube opening and try to fill it.While these are perfectly edible casings, they are also very sturdy. I had two Kielbasa that had air pockets and I had to squeeze meat down to alleviate them, the tubes stood up nicely to the extra pressure I applied.Unlike pork casings, spinning to twist and seal ends does not work on collagen casings. Be sure to also purchase Butcher's twine to seal up the ends (and read use instructions). Leave about 1/2" flat space between sausages and tie twine close to the end of the sausage meat. Cut halfway between sausages (1/4") and this should keep the twine from popping off.These are really nice, durable, edible and easy to use casings. They do not require any soaking or any water at all. Keep them dry. And the price is very reasonable if you break it down into how many sausages you end up getting out of this these. And enjoy the delectable crunch.I will be ordering these again, and again...

The product is easy to use with a few tips. It took a little practice to get a twist to stay (you might consider ties). Ended up twisting a bit more than I would with hog casings. The package states to wet (not soak as you would with hog) the casing if they appear dry or brittle. This was the secret to making stuffing easier and twisting work. The casing did not break or burst when stuffing as sometimes happens with hog casing. Cooked several "test" batches and, except where we maybe overfilled the casing, they didn't burst. They are neutral in flavor and don't add or detract from the taste of the sausage. Overall we had few problems with these casings and we will buy and use again.

I wouldn't say they have any flavor, and the eating texture is fine. What you can't do is twist links. People say you need to make them wet, but even with that I had trouble. That's the nature of these collagen casings. They tend to un-twist. Depending on the sausage I make, I either ty knots with butcher's twine or just leave gabs between the links, without twisting. Note: these are not meant for smoking!

We are using it for making dried sausage- South African style

These casings stuff great,, was able to twist and make links,, at this point was really happy and could not wait to cook them. I put them on a pan in the oven after preheating at 325° F, they were in for no more than 10 minutes, and the casings are all disintegrating, after 30 minutes, the casings were shriveled up and gone. I had nothing but meat in my baking tray- no casings.😡🤦🏻‍♂️

Industrial grade casing.

Worked in a pinch. Really crunchy

This was my first time using collagen casings. Been using natural casing my entire life, but its become difficult to find fresh natural casing in my area, and that makes it difficult to make sausage when i want to. It was a little bit of a learning curve with these casings. You can not put as much of these casings in a stuffing funnel as you can natural casing. However, getting a very consistent size product was a pleasant plus to these. I also like the fact they don't need to be refrigerated and are one day away using Amazon. I have been told collagen casings are great for getting crispy skin on sausage, but i have not tired that yet. In any case, highly recommend.