Strand Vegetarian/Vegan Sausage Casings, 23mm (15/16"), Clear

I have never used this product, the only downfall is it comes with no instructions at all. I am a chef, and new to veganism, so a quick search on the internet for this product yielded some results that were very helpful. Unlike other casings, you DO NOT wet this stuff. It is very malleable, and will work fine. I made 3/4" x 4 " links of a vegan sausage and they worked perfectly. No tearing, breaking or ripping or bursting. I tie off one end, and start extruding. Anyway for me they cooked up excellent, no bursting in the pan, got crisp and help up perfectly.

I was concerned when I read that other reviewers had found these too flimsy, or that they break. But figured I would give them a go and they worked perfectly. I was using the kitchenaid sausage stuffer with leftover okara from making tofu, made 20 sausages with no breakages and plenty of casing left. I did read that for meat casings you are expected to soak the skins, but not for veggie casings, so the casing was stuffed dry, not sure if this is why I had no issues. Also didn't try to overstuff.

This stuffed fairly easily for me even though I did manhandle them a bit trying to cram a very chewy seitan into them. Note: do not steam this stuff- it melts away and your hours of work making vegan sausages will be for naught. I read another review that said they bake well so I will try them again. They would get a five star from me if they came with a half sheet of do's and don't's for the uninitiated.

Used them to make vegan sausages for my wife using a chickpea base. I didn't think they were any less durable than animal products in the stuffing process, I have split plenty of gut material in the past. I smoked the sausage on my Traeger and then froze them in vacuum packs. Turned out great. Some posters stated it's collagen, no where on the package does it say it's made from collagen.

Do not buy this item. You will not get a refund. I wish I had read the reviews first. The casing kept tearing as I was trying to stuff my sausage. I tried to start a refund and was told "This item is not eligible for a refund." So now I'm out of money and the casing because it does not work.

too fragile, worked well for the most part. They didn't stay together when cooking the mushroom wurst we made. OK

No problem with busting, or breaking. Stuffed just fine. (Made black bean sausages, with lots of veggies). They tied fine, stuffed fine, and twisted and cooked fine. Don’t soak. I stuffed dry, as the casing have a oily texture and flexed. I used the LEM canon to stuff. After, I cooked one with no problems. (Casing is delicious btw) have not observed after freezing or long term in fridge. (I.e. couple days) But don’t think either will be a problem.

Works pretty good for stuffing, but the problem occurs when you cook or freeze the casing. Once the product gets wet it starts feel like gelatin and the longer it's saturated it disintegrates. I purchased it for vegan boudin Links, I decided to make boudin balls instead.