Natural Sheep Casings Home Pack Size & Hog Home Pack Sausage Casings 32mm (8oz.)

I was really disappointed with these.I have used other brands and have never had this issue but these smelled so terrible. I soaked them in water tried to rinse them and still I could not get rid of the smell.The hog casings were great it was only the sheep casings we had an issue with.

They are pretty resistant, and well organized, long and well preserved, i fully recommend the casings, ive made bratwurst and italian sausages

The package came fast 2 day shipping. My husband is the one that used it he said the casing kept on tearing. Maybe we done something wrong. Not sure

Well priced set of casings that include both sheep and hog sizes. The sheep casings are for breakfast link size sausages (approx. 1/2" to 3/4") and the hog casings are for medium size sausage like bratwurst and kielbasa. These casings are not a single hank (one piece), rather most of them are approx. 8 ft. long on average (some 5 ft. some 10 ft.). Both casings are packed in salt, and will require a soak in clean tepid water for at least 20 minutes (up to a day is fine) prior to using, Any unused portion can be repacked in the existing salt (or more kosher (non-iodized) can be added if needed). Stored in a refrigerator, these should last a very long time, more than a year. MetaRetail was the retailer that sent these and they were timely and packaged appropriately.

I'm relatively new to sausage making and these sounded like a great deal. My first project with them was homemade hot dogs that I used the sheep casings for. First off there are a bunch of knots in the casings - it took a lot of time to untangle them and I had to cut some knots out that I couldn't untie. Second of all they're very fragile - both the hot dogs and a subsequent batch of breakfast sausage I made were splitting the sheep casings with just the pressure of the stuffer.The Hog casings are much stronger, but the stench. When I opened the package I had to google casings to see if they were even good they smelled so bad. The smell did dissipate when soaking them with a little vinegar in the water prior to use.I did a little more research online and it seems serious home sausage makers prefer getting their casings in bulk and say that these casings sold in small batches are often seconds and ends and don't work as well as higher grade casings.

These casings were truly awful. The hog casings were in short lengths with the longest being 6' and several being only 2'. They had a strong odor that was even noticeable through the vacuum sealed bag. When stuffing, I found the casing walls to be quite thin and it took a great deal of care to avoid bursting. Thankfully, one of my fiends had casings from his butcher and we used those instead. The butcher's casings by contrast, were nice and long with almost no smell. They had a consistent thickness and stuffed beautifully.The sheep casing were slightly better, but several were so small in diameter they wouldn't fit a 13mm horn. Others were as large as a hog casing and made sausages around 25mm.These casing ended up in the garbage and I can't, in good conscience, recommend them to anyone as their quality is poor. I'd like to note, that this was not my first time making sausage. If this is your first time, using these casings will leaving you frustrated and thinking sausage making is too hard.

Sheep casings for breakfast sausage, Hog for kielbasa/summer sausage. Stuffed with venison/pork mix, work very well. Keep refrigerated and these unused casings last a long time. Take the smoke well and don't split while cooking, unless you really put the heat on them.

Casings were great. Sheep casings a little more challenging to stuff. Ill need to learn how to stuff better. They make great breakfast sausage. Im very pleased with my purchases and will buy again.If you never used a sheep casing beware because they smell like a mens public bathroom on the first opening. LOL Once they soak you will be fine.Happy stuffing!