British Natural (24/26) Sheep Sausage Casings – 5m

These sausage casings are loaded onto a tube that matched exactly with the nozzle I wanted to use. Happily I was able to cut the tube sides, narrow it and slot it into the nozzle so that loading the soaked casings onto the nozzle proper wasn't too difficult.Once loaded, the casings were easy to use and slid off regularly once extrusion began. The sausages were nicely slim and the casing flow was controllable without too many problems. It's a bit trickier to handle than the bigger casings.The sausages linked up nicely and didn't burst in cooking. The bite of the cooked casing is tender, without any chewiness. The pack yielded about two kilos of sausage.I salted the little amount left over, repacked it on the original plastic bag and put it into the fridge. A fortnight later, when I used it up with the next lot of sausage meat, the casings were in perfect condition. I'm happy with this product.

The media could not be loaded. Why did you choose this product over others?:I will keep on buying them

Poor quality.

If you have a larger standard nozzle on your stuffer / machine, then these might be a bit tight. My first try they wouldn't go on my mincing machine. I have a small nozzle on my hand stuffer and they went on easily. They produce a lovely chipolata size. I've used several different sizes from Tongmaster and I've been very pleased with all of them. Good product that works well. It's nice to know exactly what goes in your sausages and to make recipes fit your taste. These casings help in that process.

Good quality,but size is small

Tried to use these about a month ago but didn't realise how much more unforgiving they are compared to hog runners. Last time they split whilst stuffing and I gave up and reverted to hog skins. Still, if at first you don't succeed - this time I was more cautious. Soaked them over night as someone else here suggested. Used tepid water before stuffing - I also used the end of a chopstick to open the skin and feed it onto the thin nozzle, you need the dexterity of a heart surgeon. Having loaded up my nozzle - I pulled the skins back put a liberal amount of oil on the tube. I also felt that I had to gently pull the skins off the nozzle and it feels slightly different to stuffing hog skins.

Let me start by saying that I have been casually making sausages at home for about 4 years now and have tried number of products. I would personally only use natural casings as I prefer the flavour. I would say that it makes all the difference if you soak them in water over night first as I've made many mistakes in the past including not soaking them and cause a variety of issues such as splitting.Once you get the hang of it, they are very easy to use and come out delicious.

I'm sorry to report that the information given on the quatity of sausages this pack makes is incorrect, as I was only able to get 1.153kg out of the pack. Fortunately I had pig casings to hand for the remaining mixture(754g) which I did not want to use. Not best pleased. See attached photos.