The Sausage Maker - Natural Beef Rounds 40-43mm Suasage Casings for Sausage Making (1 5/8"-1 3/4")

I have been using these casings for several years. They are generally strong and it's pretty rare to have one break open or split. I generally use these casing for my Soppressata and Boudin and have been very pleased with them. You can generally stuff them really heavy and they hold a lot. With my Soppressata, once I have stuffed them, I put a heavy weight on them to compress them and they hold up very well. I strongly recommend these casings. Edit: I just recently ordered a new batch of these casings and this new order had a fairly significant difference in sizes from one set of casings to the next. I made Soppressata and when I applied my weights to flatten the links, some of the links were small enough that they almost didn't get pressed at all. The largest of the links pressed nicely, but some of the small ones were still completely round when I took the weights off of them. As a frame of reference, I had about 65 links (68 lbs of Soppressata) and about 240 lbs of weight with a fairly even weight distribution for three days. After three days I had to separate the flat(ter) links from the round ones and start over on the smaller links. Not a deal breaker for me. I'll just have to be a bit more careful in the future when I press, to separate them and put them under a couple of different sets of weights. One more good frame of reference. I pre-measured the length of my casings and it was 59 ft without stretching it (after it was pre-soaked for stuffing). I was able to get about 68 lbs of meat into 59 ft of casing (1.15 lb/ft). This was actually pretty good since I normally only get about 0.85 - 0.95 lbs/ft.

I love it!!!!! Really nice and clean and easy to work with !!! Perfect exactly what I want. I recommend for everyone who likes to make sausage?

This is the most ideal way to really pack haggis into a casing and it’s huge! This arrived very quickly, it stores practically forever! There were no holes, great quality… I will 100% buy this again from this company!

These casings are great. They come salt packed, and you have to clean and hydrate them like most natural casings. They seem pretty fresh, and once hydrated they are easy to use. I just run some water through the casing after a night of soaking. They are a good size for a general purpose casing. Very long, and a bit bigger than your normal fresh sausage, while big enough to be used for curing and dried products. The only thing I'd say is, they are a bit thicker than I'd prefer on a fresh grilled sausage. I am not experienced enough to know whether that is just the nature of this type/animal of casing, but I'm assuming it is. They definitely have some snap to them. On the other hand, because they are a bit thicker than commercial ones I've seen, they are really easy to remove, even on dried and cured meats.

Very good casing

Dried and preserved in salt. Works great provided you follow instructions to soak them in water which rinses along of the salt off. Great for making sausages.

I stuffed some salami about a month ago and these were great to use. Strong and had almost no flaws (nicks and cuts) and were very long segments, so we were able to stuff 20lb in less than two segments. The salami have been hanging for the entire time now, have a good rind on them, and no slips or breaks in the casings. The price seems high, but for what you get and how much meat you'll be able to stuff in there, it's well worth the price. I'm very pleased.

Buyer beware! Probably the worst casings I have ever used. Almost every casing busted during the stuffing process. Had to throw the whole container away. DO NOT BUY!