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

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!

As long as you have the right size tube on your sausage maker this is a dream to use. Made delicious sausage and I will definitely be buying again

🐑🐑🐑🐑 Four Genuine Sheep Rating! Purchased these casings to do pepperoni sticks. The skins were packaged on two plastic tubes. I soaked and then rinsed inside and out several times, as the sheep skins had an odor. They were a little large for pepperoni sticks, but were easy to attach to the nozzle. No tearing when filling. Great texture and no aftertaste. I feel they worked well and had a good snap. The price was high for the amount of meat they do but okay for doing smaller batches.

Made some homemade sausage and they held up well.

If you want to only stuff half full and still have multiple blowouts, this product is for you. I have stuffed hundreds of pounds of sausage with little trouble on blowouts first off. I was looking for a specific size and these were them, so I bought them. I soaked them in 90 plus degree water for over 3 hours, package says minimum 45 minutes to overnight. I set my sausage stuffer to low speed, much lower than when stuffing my pepperoni. I could get a foot, maybe 2 before a blowout, and that's only filling the casings about half full. Then when twisting for links they would tear very easily. Thank goodness I have hog casings to finish the job. I do not recommend this product.

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

This product is weak and brakes easily, hopefully they make it better, however is good for small skinny sausages which i made even though it took me a while, because of breaking as far as recommending is OK for small sausages.

I haven't tried any other casings but these worked just fine. It was 1 long continuous piece and super easy to attach to my Kitchenaid sausage stuffer accessory.

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.