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

I'd have to say that if I was making something like a Slim Jim, these might work just fine. But for breakfast sausages, they are quite tough. Even when simmered, they don't soften up that much.That's probably not all that unusual for collagen casings, I guess, but commercial sausages that seem to be made that way don't have that problem.

I got some of these casings in a kit. They are ready to use. You cut off a small amount, stretch them and put them on the horn, fill the horn, your the end and start filling. No soaking or washing. Don't overfill. I used them for a cooked summer sausage and they worked ok. Not so with Italian sausage. You can look at my pics. The sausage linked up well, I dried them overnight in the fridge and then tried to cook them in the usual way, by brownng them before adding sauce, and every one split while being browned. The sausage held together but my grandkids said that the casings were slimy and disgusting after being cooked in sauce.I have a lot of these casings left, I will probably use them for summer style sausage, but, well, I can't serve disgusting slimy casings. I loved how easy they were to use. But the final reason we make sausage is taste. So it is back to natural casings for me, despite soaking and washing.

I'm just not a fan of collagen casings, but these rate a little lower than most because they are pretty tough when cooked. If you poke them prior to cooking they end up peeling off, which is probably a good thing considering how eating them sometimes feels like you are chewing plastic, moreso than some other collagen brands.Last time I used these (also meaning the "last time I will ever use these") I used them as nothing more than a vessel to hold the stuff in the right shape. Once cooked I peeled them clean and ate them.I didn't have natural casings that weekend, so I just left the next day's batch loose in a bag rather than deal with the collagen. I have some thawing now for patties this morning.

the 17mm casings do not fit over the sausage stuffer, and I am using the smallest one lem makes. wth