British Natural (36/40) Hog Sausage Casings – 24m

On purchasing this product I was abit sceptical as to how well this product would perform. I needed a smaller sausage maker than I already own which has proven to be a clumsy, messy piece of equipment and horrendous to clean . With this product there was no need to doubt is abilities its a superb, efficient easy to use maker I love it . Unfortunately my dog got hold of an important piece and decided to chew it so I have emailed the seller to try and obtain a replacement part . If need be I will buy a complete replacement as I can not praise this little machine enough .

Follow the manufacturer's instructions and you'll end up with some nice sausages. I've found it good to work with and tasty. Will order again.

The skins are perfectly ok a few more years than I would want especially as I don’t want any but they expand well full perfectly well - I appreciate the packaging in salt which gives a good long life as I only make a batch of sausages every couple of months so at least none of the skins go to waste.

Great for sausages

It's good and this and we've made a ton of meat with it already. My father has used this one for years, it's very good!

The first time I purchased this product it was supplied as 3x 8m lengths which is perfect for my machine, repeat purchase and it supplied as 1x 24m length 🤨 No use so returned.

I bought these along with a grinder/sausage-making attachment for a stand mixer, having never made my own bangers before. I'd heard and seen horror stories of split casings and meat spilling everywhere but I must say that, having now made two rather large batches, I experienced none of that and couldn't be happier! They're easy to use, forgiving of my unpracticed clumsiness, and are giving me big delicious links. One thing that I really appreciated on making the second batch was that the skins come handily packaged on a folded bit of thin plastic. On my first attempt, I took the skins off before soaking them, which turned out to be a right faff - second time around, I figured that the the sausage stuffer could be slipped in the fold of plastic on some soaked skins and the plastic could be pulled right out, leaving the skins in place on the nozzle. Worked a charm! I think that this is likely how they're designed to be used, but thought I'd mention it here in case anyone else is as slow on the uptake as I am!

I had made some sausages using non-animal skins, but they seemed to lack that SNAP that natural skins have. It's the moment you cut into a cooked sausage and you get that satisfying resistance before you suddenly cut through, or if in a bun and you bite in and get a SNAP before the soft mushy interior. I know, I sound crazy with my SNAPPING sausages, but my last batch with natural skins missed something and now I realised what it was. These skins are very easy to use, don't puncture easily when filling with meat and let you make (amateurish) links like a proper butcher. BUY SOME - what are you waiting for?