This was my first time ever making sausages, and also first time using this product. I am so happy with how the sausages turned out - the casings are absolutely excellent! I perused a lot of the Q&As here and thought I'd capture my experience below, in case it might help others to have most questions answered in one place.
To clean and prepare the casings for use, I actually followed the steps provided by the manufacturer on their website, see below:
1. Rinse salt from casings with fresh water.
2. Put casings into lukewarm water for 24 hours. Here, I added a spoonful of white vinegar as I was told this helped.
3. Massage casings and separate strands to prevent dry spots.
The next day, I rinsed the casings again, with cold water. Then, using one casing at a time, I opened one end, and ran cold water through it (over the sink), then I placed the casing over the stuffing 'gun' (I used a manual one). I tied a small knot at the end, and started stuffing the casing. Since this was my first time, my sausages did not come out exactly the same size, but in average they were abt 8 - 9 inches long, and abt 1 - 1.25 inches thick. From one casing, I made 2 sausages. Of course, this will vary on your preference. Some people use an entire casing for just one - very long sausage. I was thinking of how to freeze them later, and chose a size that would fit into my freezer bags.
My package contained 14 casings, ranging in length from 32 inches to 54 inches. As I mentioned above, I made two sausages out of one casing.
When finished stuffing each sausage, I tied another knot at the second end of the casing. When done, I poked each sausage with a needle (you can also use a toothpick) to let the air out - about 10 times per sausage. This will prevent the sausages from "exploding" on you when frying or grilling them.
I was amazed (and, relieved!) at how easy it was to use these casings! The plastic 'ring' that holds them helps a lot, in keeping them untangled. They might seem tangled up, but since I soaked mine in lukewarm water for 24 hrs, they were very easy to separate the next day, prior to using them. Oh, and I should also mention, upon opening the package, there was a very slight smell (as expected - this tells you these are fresh casings, as they should be!). However, after rinsing and soaking them, there was absolutely no smell the next day. Not sure if the vinegar helped or not, this is just something that my family back in Romania advised I'd add to the soaking water. Regardless, there was no odor when I started stuffing!
I highly, highly recommend this product - and I know I will become a loyal customer of this manufacturer!
Natural Hog Casings for Sausage
4.5 | 9,545 ratings
Price: 9.95
Last update: 10-06-2024
About this item
All Natural
Premium Hog Casings from North America
Stuffs approximately 20-25lbs of sausage
Premium Hog Casings from North America
Stuffs approximately 20-25lbs of sausage
Product Description
Oversea Casing Natural Hog Casings
The quality of your sausage depends on safe, selective, well-nourished stock, and excellent casings. Our hog casings are great for making kielbasa, bratwurst, chorizo, and Italian sausage. They are produced to Oversea Casing's demanding set of standards to ensure your satisfaction. For best results, do not freeze and use within one year. We recommend storing unopened product in a cool, dry place. After opening, re-pack unused casings in salt and refrigerate.
Oversea Casing Natural Sheep Casings
Our glossy, transparent sheep casings are premium quality and an excellent option for breakfast links, snack sticks, pork sausage and hot dogs. They are produced to Oversea Casing's demanding set of standards to ensure your satisfaction. For best results, do not freeze and use within one year. We recommend storing unopened product in a cool, dry place. After opening, re-pack unused casings in salt and refrigerate.
Top reviews from the United States
Amalia Young
Amazing - Highly Recommend! Read specifics on how to clean and use - below
Reviewed in the United States on January 18, 2023
Amalia Young
Reviewed in the United States on January 18, 2023
To clean and prepare the casings for use, I actually followed the steps provided by the manufacturer on their website, see below:
1. Rinse salt from casings with fresh water.
2. Put casings into lukewarm water for 24 hours. Here, I added a spoonful of white vinegar as I was told this helped.
3. Massage casings and separate strands to prevent dry spots.
The next day, I rinsed the casings again, with cold water. Then, using one casing at a time, I opened one end, and ran cold water through it (over the sink), then I placed the casing over the stuffing 'gun' (I used a manual one). I tied a small knot at the end, and started stuffing the casing. Since this was my first time, my sausages did not come out exactly the same size, but in average they were abt 8 - 9 inches long, and abt 1 - 1.25 inches thick. From one casing, I made 2 sausages. Of course, this will vary on your preference. Some people use an entire casing for just one - very long sausage. I was thinking of how to freeze them later, and chose a size that would fit into my freezer bags.
My package contained 14 casings, ranging in length from 32 inches to 54 inches. As I mentioned above, I made two sausages out of one casing.
When finished stuffing each sausage, I tied another knot at the second end of the casing. When done, I poked each sausage with a needle (you can also use a toothpick) to let the air out - about 10 times per sausage. This will prevent the sausages from "exploding" on you when frying or grilling them.
I was amazed (and, relieved!) at how easy it was to use these casings! The plastic 'ring' that holds them helps a lot, in keeping them untangled. They might seem tangled up, but since I soaked mine in lukewarm water for 24 hrs, they were very easy to separate the next day, prior to using them. Oh, and I should also mention, upon opening the package, there was a very slight smell (as expected - this tells you these are fresh casings, as they should be!). However, after rinsing and soaking them, there was absolutely no smell the next day. Not sure if the vinegar helped or not, this is just something that my family back in Romania advised I'd add to the soaking water. Regardless, there was no odor when I started stuffing!
I highly, highly recommend this product - and I know I will become a loyal customer of this manufacturer!
Images in this review
Td
Make great sausages
Reviewed in the United States on May 25, 2024Tried It
Worked Fairly Well for a First Time Sausage Maker
Reviewed in the United States on July 24, 2022Andrei
Absolutely Awesome!
Reviewed in the United States on June 24, 2024
Andrei
Reviewed in the United States on June 24, 2024
Images in this review
YoMamma
We've tried several other brands this one is by far the best
Reviewed in the United States on June 3, 2024SteveO
Good casings
Reviewed in the United States on May 1, 2024Ryan Teel
A little hard to bite through
Reviewed in the United States on February 15, 2024Guy Maychszak
LOVED THESE
Reviewed in the United States on June 18, 2024