Hog Home Pack Sausage Casings 32mm (8oz.)

Update: These have been kept in a small jar, salted, in the back of the fridge, for 4 years. I'm making sausage, which I do once in a while. There's just one string left so I'm reordering. They seem as fresh as the day they went in there....Hand-cranked 2 pound sausage maker. Never had one break or split. Price is within a couple bucks of what I paid. I just hope the quality has been maintained. July 2023 End update.This is my first time using natural casing. I was anticipating difficulties but there were none.Open the package and drop them into a bowl of warm water. The mass of perhaps 20 strings quickly softens. Gently pull one length out of the bundle. Then another. They are slippery and if you're careful they slide over each other, and won't get knotted up..These are very clean. No odor and no residue to wash off. Just packing salt. No holes or tears. No splits while stuffing.. I didn't realize how strong the natural material actually is.Made a small, 2 1/2 pound batch of Italian sausage, and no problems.

Excellent casings. They don't smell at all even after soaking and I didn't have any ruptured during the stuffing process despite my novice-ness. I learned the hard way that one string of intestine is enough to case about 3lbs of sausage and ended up having to throw away the second one that I had already soaked, so I hope this tip saves you from doing the same.

This is my first time using this product, and I thought the instructions to prep these were fine and the casings worked great during the sausage making. One stretch of one casing had some white lines on it....maybe I could have packed it tighter to stretch it out. I'm sure they will cook up good. (I'll update after I each 5 of these things this weekend).My complaint, is the instructions state to wash all of these casings. In reality, I used 2.5 casings to do 5 lbs of sausage filling. Now I have 80% of the casings sitting in warm water. The instructions state to put this back in the bag. But do I need to re-salt? If so, with what type? Do I dry it first? How long will it last in the fridge if I save it?For $8.99, I ended up tossing this as it'll probably be a couple of months before I do a bigger batch, and it gives me the chance to try another casing type to compare. But I would have saved this, if it had any type of instructions as to the saving process and length of life.

A lot of reviews had comments on the freshness or odor, so I was a little worried. But they smelled just like casings packed in salt. Not the most pleasant smell, but not bad. After soaking in water with a touch of vinegar and a thorough rinse, they were fresh as a daisy. Had zero issues stuffing them, even though one of us was a first time sausage maker. I’ve made lots of sausages, and these casings were zero trouble. No blowouts, nothing. We have a big batch of salchichas colombianas hanging to age now, so can’t comment on the taste just yet.

Packages were sealed and casings were packed HEAVILY in salt and there were no foul odors. Please realize you are NOT buying a whole hank, the product will be several shorter lengths of casing. This is actually a benefit in my opinion, I was easily able to sort 8 or 9 lengths of casing rather than getting frustrated trying to untangle one 75 foot long piece of casing. I had no issues getting the casing to fit and slide onto the standard 32-35MM stuffing tube and the only issue I had was one length of casing tore in several places as I was twisting links but I believe I may have overfilled the casings. I made roughly 17 pounds of sausage, three different types and had no issues whatsoever with this product.

These came quickly in a rather small package. Being a newbie to sausage making, I thought at first they were sort of small. After following the SIMPLE directions, I cut off about 10-12 inches for a 5 pound pork tenderloin I had ground and seasoned for Italian sausage. Within minutes, I had about a 30 inch or so link of sausage from the short piece of casing AND had much left over! I cooked the sausage that night and it was perfect. The casing holds together perfectly and has the perfect "SNAP" when bitten into or cut. I will keep buying this due to the great quality, quantity and price. If you love sausage like me, nothing tastes better than your own homemade links and these casings help make it the best.

These natural hog casings are exactly as described. They taste and feel just as one would expect.I'll preface the rest of my comments by first stating this has been my first foray into the world of stuffing sausage, plus the fact that I'm using my homemade water sausage stuffer [with a copper stuffing tube]. Untangling these casing packed in salt wasn't exactly fun. It is impossible to determine where one begins and another ends in the wad of dried casings. After getting a sufficient "bundle" of them out of the package I began rinsing them in warm water. This helps to separate and untangle the individual casings. I have found more than a few that were punctured [not sure I was the cause]. My real difficulty started with loading the casings onto my copper stuffing tube. After 2 batches, I'm beginning to think a plastic tube might work better [I'll report back if this is the case] as the casings drag so much while pushing the sausage the tube that a significant number of times the casings burst. If the casings were flowing off the tube better I think I would have a better experience. I have had a good portion of stuffed sausage as a result, but the trials and tribulations to get there have been a learning experience to say the least. The final "successful" results have been delicious homemade sausage.In summary...I place the blame for my stuffing troubles on my homemade device; while the jumble of salted casings does not make for an elegant sausage stuffing experience [if there is such a thing?]. My next moves will be toward tubed casings and modifying my stuffing tube to plastic.