VONSYONG HALAL Sausage Casing, Grade A Edible Drying Collagen Sausage Casings for Flavorous Homemade Sausages 14m/46ft,Diameter 32mm/ 1 1/4'',1 Roll

Excellent quality sausage casings!The collagen is strong, flexible, and very easy to work with — no tearing or breaking during stuffing. I really appreciate that they are halal-certified and made from safe, edible materials, which gives extra confidence when cooking for family. The casings hold their shape perfectly and create evenly sized sausages with a nice, professional look. The texture after cooking is great — not too tough, with a pleasant bite. Also, the length is very generous, enough for multiple batches, which makes it a great value for the price. Perfect for both beginners and more experienced home sausage makers.

I bought this casing to try making homemade sausages and it worked really well. The quality seems very good and the texture is smooth and consistent. The size is also perfect and fits well for standard sausage making. What I liked most is that it’s very easy to use. The casing didn’t tear while stuffing and felt strong enough, so the durability seems great. After cooking, the taste stayed natural and didn’t affect the flavor of the meat.

I’m very happy with these 3/4" collagen casings—they worked great for making homemade sausages! I followed the directions and soaked them in hot water first, then cut them into about 2-foot lengths before stuffing with my sausage gun. One important tip: make sure your ground meat mixture is moist, not dry. I used my kitchen mixer to blend the meat, seasoning, and a little water until it reached a soft, smooth consistency, which made stuffing much easier. When filling the casings, use light, steady pressure. If you push too hard, pressure can build up and cause the casing to rupture like a balloon. Also, don’t forget to leave a little space at the ends so you can tie them off properly. Overall, these casings were easy to use—even for a beginner—and produced great results. I’ll definitely be using them again!

This collagen sausage casing is thick and strong. It was easy to use. It only needed 5 minutes of soaking time. However, it does smell and a bit oily since it contains cowhide and cellulose. I was able to cut the dry casing in half and only use half instead of the whole thing for 2 kg of meat. The texture after frying is chewy and crispy. If steaming then the casing is just very chewy and will fall off meat when cut. This casing is 46 feet long so the price is reasonable. I used for chinese sausage this time.

These collagen casings are easy to work with — no soaking needed, just load and use. The 19mm size is perfect for snack sticks or thin sausages, and they hold shape really well during cooking. Nice texture and no weird smell. Perfect option for beginners and home cooking!

The casing is made from cow skin. It is not vegetarian. It came up as a return to my search for vegetarian sausage casings. Although it may be Halal, only when I looked at the actual wrapper did I see that the product states that they are made from cow skin. I looked again and the listing in Amazon does not specify that it is not vegetarian. I was very disappointed. I had to throw it out. I will not buy anything else from them because I cannot trust that I am getting all the information regarding the product.

I received these casings yesterday and tried them out today. They were strong and filled easily. The only issue so far is they STINK! They smell like chemicals. I've used several other brands before but these are the only ones that I've used that smelled although these were the only ones that came vacuum sealed too , maybe this is the reason. I made 26 pounds of sausages and put them uncovered into the freezer. I'll update in a few days once they have a chance to air out.

We make a lot of sausage. So far I like the quality and texture of this brand. It was easy to use and make the sausage.