This is what I was missing! I had tried making sausage before and getting your casings right is always a challenging task and also a not so fancy work. I totally recommend concentrating your efforts in the selection of meat, fat and your seasonings and spices and just get a natural hog casing like this one. Perfectly cleaned, professional, etc. It will of course have the characteristic not so nice smell when you open it, but once you rinse it, it's all good (which you have to do anyway because they come in salt)
It is a bit tricky to use for the first time, but once you get the hang of it then it really is a good value for what you get. My package arrived fresh. We followed the instructions on the back, which honestly could offer more to help beginners just starting out making sausage. The first step to using this would be to find the "opening", or the end part. While keeping your casings in the bowl of water, run a light stream from your kitchen faucet into the casing like you're filling up a water balloon. You'll notice the whole line of casings will become expanded with water. Make sure you untangle and separate everything as it fills. Do not remove it from water until you are ready to use it! After we filled the entire casing with water and had it all straightened out, we slipped it all on over our kitchenaid attachment while it was still in the water. There were a lot of big water pockets on it but it sorts itself out. It is tricky to use at first but you do get the hang of it after a while. And yes it does smell a little bit bad.
This is my first time using this product, and I thought the instructions to prep these were fine and the casings worked great during the sausage making. One stretch of one casing had some white lines on it....maybe I could have packed it tighter to stretch it out. I'm sure they will cook up good. (I'll update after I each 5 of these things this weekend).
My complaint, is the instructions state to wash all of these casings. In reality, I used 2.5 casings to do 5 lbs of sausage filling. Now I have 80% of the casings sitting in warm water. The instructions state to put this back in the bag. But do I need to re-salt? If so, with what type? Do I dry it first? How long will it last in the fridge if I save it?
For $8.99, I ended up tossing this as it'll probably be a couple of months before I do a bigger batch, and it gives me the chance to try another casing type to compare. But I would have saved this, if it had any type of instructions as to the saving process and length of life.
Good casing, heavily salted for good shelf life in freezer/fridge. Lots of product will make lots of
sausages. They are priced right and very affordable.
I am a repeat customer and have always had excellent results..
Fast shipping !! To my door out here in the country. !! Ez.. Love it.
I purchased these to make my deer summer sausage. They worked very well.
Feature Product
- For making delicious homemade sausage
- Enjoy your favorite sausage anytime!
- Resealable pouch
- Stuffs 20 lbs. to 25 lbs. of meat
- We highly recommend storing your natural hog casings in your refrigerator as soon as you receive them
Description
Hog casings for traditional sausage like Italian, Polish, Bratwurst and Chorizo.
Natural hog casings for fresh homemade sausage from Butcher-Baker. One pack fills approx 25 lbs of meat.
Refrigerate after opening.
The company that shipped me these is out of Florida and I live in California. The first time I ordered them it took 4 days (not bad for USPS), the second time 3 days (great). I have used apx 1/2 the product for my first ever sausage making experience. You must soak & rinse prior to use (does not take long, do while prepping other stuff). They are not the easiest to get on the stuffing tube (but I assume that is typical for any casing). I and a friend spent about 4 hours making 3 types of sausage, this product worked well. The only drawback is that if you overstuff & try to twist the sausage rope into links it may burst (this is no fault of the product though). When cooking, this product holds up well & is nice visually (unless you burn them, again no fault of the product). The most important however is that when you bite into the cooked product there is the anticipated snap when you bit through the casing, the casing is not tough and the flavor was only of the sausage stuffed inside.
All in all a great product that I will continue to use. I am also trying the sheep casings they sell.
I was at the store where I have purchased the casings for several years and they did not have any on display. When I spoke to the manager to see if they had any that were not on display , I was told that Amazon purchased all of their inventory and I should buy from them. While in the store I used the Amazon Ap and bought the casings for less than they would have cost me at the store. While saving money is almost always a concern, I was disappointed that I could not support my local grocery store. The product worked well and i was able to make traditional Polish Kielbasa for my Christmas morning breakfast.
These came quickly in a rather small package. Being a newbie to sausage making, I thought at first they were sort of small. After following the SIMPLE directions, I cut off about 10-12 inches for a 5 pound pork tenderloin I had ground and seasoned for Italian sausage. Within minutes, I had about a 30 inch or so link of sausage from the short piece of casing AND had much left over! I cooked the sausage that night and it was perfect. The casing holds together perfectly and has the perfect "SNAP" when bitten into or cut. I will keep buying this due to the great quality, quantity and price. If you love sausage like me, nothing tastes better than your own homemade links and these casings help make it the best.
I wasn’t going to buy this case at the beginning. The other brand was out of order so I bought this instead. It’s for my friend and they made Taiwan flavored sausages. They taste good.
This will be my first attempt at making home-made sausage.
I liked the reviews, I read about this product line.
I'll be making turkey sausage, turkey breast meat and bread crumbs with spices, eggs/and olive oil.
And a NorPro#151 meat grinder with its sausage making attachment.
At the time of purchase, I think I got my casing size correct=32mm.
The product arrived--fully frozen. I placed it into my freezer for my next batch of grinding meat.
This should be fun.
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