Natural SHEEP Casings for Sausage Making, 24-26mm, Great Hot Dog Casing or Sausage Casing for Merguez & Breakfast Sausage, Pre-Tubed, Edible, A Grade, Halal, from New Zealand, 32” makes 7lb Sausages

First time making sausage - I bought these. So rinse em off, toss em in warm water for 45ish minutes.First time I just put the tube over the horn - super bad idea. Then I slid it off on to the horn good idea initially, but it got sticky and ripped.Second tube of casing - hit the horn with some spray cooking oil, there is some technique but only 1 blow out on the second casing. Threw on smoker - my sausage was too fatty but it tastes good and was made with real meat.I was making smokehouse style sausage, this case was too small for the task but it did work

These are nice casings, easy to unpack and use, only issue it we did have a few breaks in them when the tube just would not slide easily on our stuffer. But they looked good and tasted great when cooked. very pleased with them, just wish they had a larger size for normal sized sausages.

I am new to sausage making so buying casing are a new adventure for me. These sounded good so thought to give them a try. I wasn't quite prepared to actually make the sausage and grind it yet, but being new wanted to check out these casings just in case. I opened and cut off a little piece to soak. After about 45 minutes I checked and it was pretty well rehydrated but but it back in for longer. After 2 hours, I'd say you can use them easily. Decided to go ahead and test it until the next morning and by then they were really good and supple. I'm planning to grind and make sausage next week...and will definitely soak overnight. They stretch much better and will work alot better.

Small natural sheep casings are hard to work with. I gave up years ago and made breakfast patties, not links due to the frustration.I just tried these for the first time. The front of the package claims it will do 7 lbs. of meat. The back says 5.5 lbs. Well, I just got done with a full 10 lbs. and had enough left over for 3 more lbs. I only had 3 blowouts in all. Thats a far cry from the mess the old, salted, short bulk casings of the past that had led me into patties instead.To help with the tearing risk, lube the tube of your stuffer with bacon grease before you add the casings. Pay attention as things progress, as you may need to slide these towards the end of the stuffer to help them slide off. Don't just rely on the meat to pull it off the tube for you.Overall, I'm very happy with these. I don't know if the New Zealand sheep have thicker casing walls or if it's the tube that cut down on the handling. Either way I had less tearing than in the past. I'll be buying more of these and making 12-13 lbs. of meat at a time to use them all in one shot, no leftover casings.EDIT!: Upon my second purchase, problems. Nearly impossible to get this batch off the tubes after soaking. Once I did get them onto my stuffer, I only got 5 lbs. of sausage before I ran out. I had to turn the other pounds into patties.5 lbs of sausage? that just ran the cost of the casings to $4 a pound! FOUR DOLLARS A POUND FOR THE CASINGS! I could have just bought sausage for all that money down the drain.Something is very off with the quality control at this factory. I'm done with them and will never recommend this product.

Used them for making breakfast sausage links and also worked making hot dogs. I didn't have ant blow outs.

While the packaging is excellent, and the quality seems high, the amount of product you get for the price makes it a very expensive option. Perhaps there is because they put it on the tubes which makes installing on the stuff or easier but in my mind does not justify the additional expense.

Right size for breakfast sausage. Uniform size and good Hanks. Shipped promptly. Will buy again.

This was my first attempt at making sausage, and I was not expecting great things. I soaked the casings in water in the refrigerator for 2 days. Getting on off the tube was fairly easy and I made the sausages well my wife turned the crank on the sausage maker. I only had 2 or 3 broken sausages early in the process, definitely my fault. I made a little over 3 1/2 pounds of lamb sausage with just one of the tubes, so their estimate of 7 pounds per package is pretty darn good.