LEM Products Clear Smoked Collagen Casings, 32mm, Edible Sausage Casings, Stuffs Approximately 21 Pounds Per Pack, Great for Snack Sticks, Hot Dogs, Metts, Andouille, Brats, and More, 2-Pack

Great

Casings worked well for sausage links

I purchased these prior and probably will again. These are plant based cellulose. Does not add any flavor to meat. Initially packs okay, no presoaking required. Good snap after smoking. Will split out during packing but very uniform sizes. dose shrink down with meat, but will loosen over time and becomes tough as it continues to absorb moisture in a few days. Have tried dehydration it helps but causes degraded meat texture. Vacuum packed for storage, moisture re-absorption from meat still a problem caused the casings to loosen and become undesirable to chew, no snap. Recommend as I haven't found any better replacement, do not know who actually makes these I suspect LEM isn't manufacturer. They do have an incredible line of meat processing equipment.

Works perfect!

Held up good for Brats and Italian sausage.

As some of the other reviews have mentioned, this product seems to work well when it's in its dry state.I stuffed the meat into it and all looked well.But then came the time to heat up the hotdog and that's when problems started.First attempt was to fry the hotdogs, they immediately popped and the meat remained completely exposed.Second attempt was to boil them. in this case, the casing did not explode, but was VERY soggy and tasted badThird attempt was to boil and then fry (maybe this way the sogginess can be avoided)...Same as the first experiment, once i fried the dogs (whether on low or high heat) the casing exploded, but also, had a bad taste due to the boiling in advance.If you don't care about appearances, maybe directly frying it is OK, but I would not recommend this product.

I used these to make over 75 pounds Hot Italian Sausage using elk and antelope meat. They worked very well, with very few splits.

No prep is required to use these casings. No soaking needed. They filled without issue, however, they would not twist, so I tied the links with string. I pricked the casings and left them uncovered on a rack in the fridge overnight.In the morning, i cut the links apart. I vacuum sealed them and sous vie cooked them for 90 minutes at 155 (pork). Then I gently pan fried them on medium. Some of the casings started to come off after browning - but the sausages were already cooked and held together just fine.I will buy these again. They have a slight snap, and are not too chewy.