The Sausage Maker - Fresh Collagen Sausage Casings, 32mm (1 1/4")

Listen up, sausage enthusiasts, these Collagen Casings are the unsung heroes of my meaty adventures! These edible, clear, beef collagen meat tubes are like the fairy godmother of sausage-making—turning my brisket and chicken apple jalapeño dreams into delicious magic. I whipped up two batches: smoky brisket sausages that taste like they rolled out of a Texas smokehouse and chicken apple jalapeño ones that dance on your tongue like a spicy fruit fiesta. The casings are easy to work with, even for a first timer like me. We ran 12 pounds of meat through the meat grinder on the kitchen-aide. Then they slide onto my stuffer like they’re auditioning for a foodie rom-com, and the clear collagen lets my meaty creations shine through like a window to flavor town. I grilled some and pan-fried a few, and these casings held up like champs every time. The snap is good and completely edible. The pan fried fared better in retaining moisture. I did get a few pops on the grill but chalked that up to newbie over stuffing and not adding tiny pricks before cooking. I’m basically the Sausage Sultan of the neighborhood. Buy them, stuff them, love them. Five stars, no ifs, ands, or buts—except maybe sausage butts!

They didn’t work as planned. I had accidentally burst a couple of links stuffing the sausage, but put it down to my error. Smoked them for one hour and all the casings failed. That meant the ones I hung either ended up in the water pan or floor of smoker.

I wouldn't say they have any flavor, and the eating texture is fine. What you can't do is twist links. People say you need to make them wet, but even with that I had trouble. That's the nature of these collagen casings. They tend to un-twist. Depending on the sausage I make, I either ty knots with butcher's twine or just leave gabs between the links, without twisting. Note: these are not meant for smoking!

The product is easy to use with a few tips. It took a little practice to get a twist to stay (you might consider ties). Ended up twisting a bit more than I would with hog casings. The package states to wet (not soak as you would with hog) the casing if they appear dry or brittle. This was the secret to making stuffing easier and twisting work. The casing did not break or burst when stuffing as sometimes happens with hog casing. Cooked several "test" batches and, except where we maybe overfilled the casing, they didn't burst. They are neutral in flavor and don't add or detract from the taste of the sausage. Overall we had few problems with these casings and we will buy and use again.

This product was easy to use. That's about all I can say about this product. I made Italian sausage. I went through all the steps to grind the pork and then amke sausage and stuffed the collegen casings with the mixture. These casings made very tight, evenly filled sausage that looked like a rolling pin. All looked the same. So I let sit in fridge over night then cooked a sausage for breakfast. The casing once it hot the heat busted open and all the sausage just poured out. so I made a sausage patty. Then I decided to see if they will bake in the oven. They all busted within minutes of cooking in the oven. So to sum up this review they do not work for making fresh sausage that has to be cooked. My question is why make this product of it does not do what it is supposed to do. Really bad product.