Eastman Outdoors offers High-Quality cooking products that are done in connection with leading chefs to adapt professional-grade supplies for the Do-It-Yourself enthusiast. The 100% Natural Hog Casings will make Italian, Bratwurst, and BBQ size sausages. You can use your favorite meats such as beef, pork, chicken, lamb, veal or any wild game to stuff the casings. The packaging contains enough product to make approximately 25 lbs. of sausage.
- Hog casings are 100% natural
- Use with beef, pork, chicken, lamb, veal or any wild game meat
- Makes approximately 25 lbs. of sausage
- For Italian, Bratwurst and BBQ size sausages
This All Products give to us some advantages, like this :
1. Neatly packed, efficiently cut, perfect for batch sizes for the home sausage chef
This was my first time ordering casings on amazon, and I am extremely pleased with this purchase. Previously I've ordered sausage casings from Butcher Supply stores, and while the prices were agreeable, the casings were clearly designed with large quantities of sausage in mind, and usually arrived in large bags of saltpack, tangled up worse than a rats nest of TV cables.
These however, come neatly packaged in a small, re-usable and re-sealable pouch. Any excess casings can be tossed back in with some kosher salt and be re-used quite easily.
The casings also come pre cut in 10ft long strips which are just about the right size for stuffing small batches of sausage. Cooks looking to make batches greater than 5lbs will probably be turned off by this, but for someone like me who only has a kitchenaid mixer for my sausage stuffer, it's just the right size and length to work with.
Overall, a fantastic product, and I'll be ordering more soon.
2. Worked fine but rinse repeatedly before use!
I'd never stuffed sausage before last week when we decided to make a batch of boudin blanc to take to my mother-in-law. From reading elsewhere, I knew that even if these casings looked clean they should still be rinsed. This not only ensures their cleanliness but helps expand them, too, thus preventing the tears mentioned by another reviewer.
The casings should be cleaned after soaking in warm water for 30 minutes. Cleaning is most easily done by inserting the end of a funnel -- or sausage stuffer attachment -- into one end and *slowly* running warm water through the entire length, unraveling and untwisting as needed. This should be performed at least twice.
Since we'd known to do that, we had no problems whatsoever with these casings. The boudain turned out wonderfully, and I'm looking forward to making more!
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Works great!
Im a first timer when it comes to making sausage. these were easy to use and worked great with no issues!
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