The Sausage Maker® 90mm Clear Collagen Casings For Sausage Making - 10 Pack, Non-Edible Casing For Cooked, Semi-Dry, Dried Sausage, 3 1/2" Diameter 24” Long, Stuff 5.5 Lbs Meat Per Case

i used these casings to make smoked breakfast sausage. had used collagen casings in the past for snack sticks and being these were a lot cheaper than natural sheep/hog i gave them a try. they were easy to slide onto the stuffing horn and stuffed great, they feed off the horn easily with minimal hand pressure on the tube. i stuffed them till they took 95% of the 'wrinkles' out of the casings where they were folded and had zero blow outs or splits. i did prick them every 2-3 inches before i smoked to 151 degree internal temp, then placed into an ice bath to drop the internal temp below 80 degrees. dried and cut into lengths before letting them meld in the refrigerator overnight. the following morning i vacuum sealed and into the freezer (no need to flash freeze). I had no wrinkling at all, no splits and the casings bonded well to the sausage, the smoke penetrated well and flavored the sausage beautifully. they have a good snap and minimal chewiness to them but more than sheep casings. overall, they performed well for me. i read a few complaints in the reviews about not being able to twist into links, and although i don't link mine, i did give it a try to see how well they would, after sitting overnight to form a pellicle they soften up a bit and are easy to twist into link/brats

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...

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!

Worked great. Preserves well for over 6 months in refrigerator.

Listen up, sausage enthusiasts, these Collagen Casings are the unsung heroes of my meaty adventures! These edible, clear, beef collagen meat tubes are like the fairy godmother of sausage-making—turning my brisket and chicken apple jalapeño dreams into delicious magic. I whipped up two batches: smoky brisket sausages that taste like they rolled out of a Texas smokehouse and chicken apple jalapeño ones that dance on your tongue like a spicy fruit fiesta. The casings are easy to work with, even for a first timer like me. We ran 12 pounds of meat through the meat grinder on the kitchen-aide. Then they slide onto my stuffer like they’re auditioning for a foodie rom-com, and the clear collagen lets my meaty creations shine through like a window to flavor town. I grilled some and pan-fried a few, and these casings held up like champs every time. The snap is good and completely edible. The pan fried fared better in retaining moisture. I did get a few pops on the grill but chalked that up to newbie over stuffing and not adding tiny pricks before cooking. I’m basically the Sausage Sultan of the neighborhood. Buy them, stuff them, love them. Five stars, no ifs, ands, or buts—except maybe sausage butts!

Takes practice but wasn’t that difficult

Was looking for a tender casing for bratwurst that was a little smaller than 32mm. Perfect size. And quality

This product was easy to use. That's about all I can say about this product. I made Italian sausage. I went through all the steps to grind the pork and then amke sausage and stuffed the collegen casings with the mixture. These casings made very tight, evenly filled sausage that looked like a rolling pin. All looked the same. So I let sit in fridge over night then cooked a sausage for breakfast. The casing once it hot the heat busted open and all the sausage just poured out. so I made a sausage patty. Then I decided to see if they will bake in the oven. They all busted within minutes of cooking in the oven. So to sum up this review they do not work for making fresh sausage that has to be cooked. My question is why make this product of it does not do what it is supposed to do. Really bad product.