Tongmaster Chipolata and Cocktail Collagen Sausage Very Long 2 Casing Skins

I used a maybe half of one casing, held up well, in the pictures I used about 1.8kg meat, average of 100g/sausage. I did let it hidrate in water 24 hours before, in the fridge. No problems with filling, as a first time user and sausage maker I can say this product is excellent. Not really sure what to do with the excess casing that remained, somebody mentioned earlier to put it in a Ziploc bag, I'll give it a try and see what happens. All in all, I'm happy with it.

These Tongmaster collagen sausage skins are excellent quality. They’re super long, easy to fill, and hold up well during stuffing without splitting. Perfect for making chipolatas and cocktail sausages with a consistent, professional finish. Easy to use even if you’re not a pro, and they give great results every time. Highly recommend if you’re making sausages at home!

Good casings if you like a bit of home made sausage all natural but don't over fill as they could split

Not perfect

I like the ease of storage. (No need to refrigerate) The product is not as tough as natural skins and I believe the help make a superior sausage as the taste is unaffected.

Its good

Great skins just take care NOT to over fill them or they will split as others are finding and blaming the skins.

Takes some getting used to. I usually use Hog Casings, they're pretty tough and forgiving. That said, because I needed to take more care with collagen, the chipolata's turned out pretty good, and they held together far better on the barbecue than the hog casings. They're also a little tricky to load onto a sausage stuffer, but once there it's good. I'm giving then 5 stars because the issue is my lack of skill, not the casings.