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, 229” makes 48lb Sausages

Used these casings to make traditional French sausages. They are super easy to work with. They come pre-tubed and, as advertised, there were no shorts. Each tube was a single ~16ft casing. Gently soaked in warm water for around 1h and they were easy to transfer onto the stuffer. No tears at all during the stuffing process. Happily recommended!

Great quality, excellent bite, easy to work with.

It's good, but it has broken a few times. And it's a bit expensive for making about forty sausages.

Best casings I've ever used. Nice size diameter for fullfilling sausages. It's packed on a tube so easily loads on my nozzle which is almost same diameter. This is so smart and helpful. Casings don't tear when I load them and fills well. Also the salt packing keeps them fresh longer.

I have used this product before and its great but my recent purchase was not the greatest, when I had opened the package it smelled rotten and stunk up the whole room, as i mentioned I used this before but this was not normal, seems as if there was contamination during processing and packaging

It was hard to place in the tube it smaller the one inch

Have bought this product before and always find it to be of good quality. No breaks and excellent for home made sausages. It made about 8 pounds.

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

Making chorizo, these skins are perfect

I think that the natural casings are not for amateur sausage makers, you need experience to use them. The prep is time consuming, as is storage, and they are not as sturdy as the edible ones and tear quite often. They are hard to work with. I tried to get some answers from the seller about how to decrease tearing, but after 2 messages, seller did not respond. It probably takes practice, but I would have loved some suggestions.