LEM Products Pre-Tubed Natural Sheep Casings, 19–21mm Edible Sausage Casings for Snack Sticks, Breakfast Sausage, Hot Dogs, Pepperoni, Homemade Sausages, Stuffs Approx. 20–25 lbs, 6.7 Ounce Package

I make my own breakfast sausages. After more than two years, I am still in the learning stage. I have used collagen casing, as well as natural casing. And have used pre-tubed and not tubed natural casing. For me, this product, the pre-tubed natural casing, has provided the best option. I have ordered it three times previously. And will continue to order it as needed as long as it is still available on Amazon. This batch turned out the best so far. I deviated from the package instructions and soaked a tube overnight in the fridge. The breakage was not existent. And the casing slid onto the tube quite easily. The photos shows two pounds (Including the fat) of sausage filler. I have no idea why there is a different coloration of the various links. They all had the same tint when I put them into the fridge, as I recall. I just eyeballed them directly, and they all have the same tint. So, it has something to do with the phone/camera. The two pounds of filler required about half of one tube. Which makes about six weeks of sausages, since I only use four per week. As I said, I will continue to order these as long as Amazon provides them. And if no vendor sells these in the future, I will just have to find them somewhere else. 😁

I tried using just wheep casings to make hot dogs but always seemed to tear them putting them on a tube. These, after soaking, were very easy to get on the tube and fill. Made 5 lbs of hot dogs with only 2 blowouts. Won't go back to un-tubed sheep casings.

I used these casings for some snack sticks and breakfast sausage links. Theses casings were easy to use. Rinsing them between the casing and the tube was a little difficult but not that bad. Loading the casings onto the stuffer was a breeze. I highly recommend these lem sheep casings. Use them as soon as you can and store them properly and you shouldn't have any troubles. Well worth the cost.

Oh my goodness! These make doing sheep sausages so easy. I've had nightmare problems with loose pack ones because they tie themselves up in knots in a way that hog casings just don't. I made about 25 lb of sausage using these instead of loose, and one of these bags does about 15, but it's so easy and convenient. The downside is that they're twice as expensive. I'll still use these for most of my sheep sausage, probably, just because of the amazing convenience. people complaining about the scent, I don't know what your problem is. If you soak them as you are supposed to I find the scent dissipates and they are perfectly reasonable.

I need casings in a hurry, so I bought these. Thought "on a tube" meant it would flow nicely onto the stuffer tube. Well, they smelled so bad I had to rinse them thoroughly, and that's not going to happen on the thin slice of plastic they came on. Trying to remove them from the "tube provided" was difficult enough while running them under water. I don't see how it would have been easy to transfer to the stuffing tube. Running water through them made them knot up as the length of these are much longer than any others I've used. Once cleaned and soaked they were ok, minimal bursting, but getting them to that point was a chore, and smelling nasty from the start, I will not buy these again.

Made great venison jerky sticks

I'm this is the way to go for making sausage. I will never get casings that aren't pre-tubed again. A little pricey, but worth it to me. And as always very fast shipping from Amazon.

I'm Japanese. Away from the Coast in the States, it's almost impossible to get Japanese Pari Pari sausages. I make my own with LEM tubed 19-21mm natural sheep casings. Grind 5lbs of cold meat and spices coarse first. You can use loose bulk sausage instead. Soak one casing 20 minutes in lukewarm water and drain. Repeat soak 2 times. Slide onto stuffing tube and tie a knot in the end. Stuff with no grinder plate onto a baking sheet with water in it. Twist 3 times each link six half twists. Switch directions each link. Refrigerate links and freeze if you want. I bag leftover individual casings in salt and store them in a gallon ziplock in the freezer. Thaw one to make sausages.