Oversea Casing Natural Sheep Casings

Good product, I did Merguez sausage and it was fine.I little more fragile than porc casing but not bad overall.Being lamb, it does smell when you open the package, so make sure to clean them extra

These casings are spoiled and if you try to use them you will get sick! I just received these yesterday and opened them today and they are spoiled! We owed a Meat Market and I was the sausage maker for 39 years till I retired and we had purchased Dewied Casings in the past, I had issues and dealt with Dewied’s Salesman directly and often, they like to make excuses but never like to a give credit and or take corrective action to fix the problem. I also was a certified food manager for over twenty years and these casings are not food safe! Please do not attempt to use them if they look like these!

I read all of the reviews and was really hesitant about buying this, since I am a newbie to making sausage. My husband and I started off with the hog casing by same manufacturer and had pretty good luck. We decided to be adventuresome and try breakfast sausage. We had success!! One thing I read was when you flush the casing, since it is so small, use your smallest funnel and slide it into the open end of the casing. It made it so much easier to flush out the inside of the casing. The next thing I found is while you are flushing it, to keep it from trying to slide down the drain because it is so small, put the drain plug in. If you have a stopper it works better so it won't nick the casing. Once rinsed I left the casing to soak in a cup of water overnight in the fridge. The next day, when ready to use the casing, I rinsed it one more time with warm water and let it sit for a half hour. It was nice and slippery, held up nicely to thread onto the stuffing horn. As long as I didn't over stuff the casing I had no problems with blow-outs. I have used several of these casings at different times and have only come across one pinhole. All in all, I would recommend this casing for use in sausage making, it really wasn't that bad to work with. As for the smell, once it is refrigerated for a while, the smell really dissipates (it is really bad when you first open the package!). The casing cooks up well, nice snap and doesn't split, even when over cooked. So far, it has worked well for both breakfast sausage and frankfurters, the lengths on the casings do vary quite a bit but we just measured it before we soaked it so we knew how much to soak. It was kind of nice to have different lengths to work with so we didn't have to cut them, we could pick out the lengths we need.

These are the casings you use for narrow breakfast sausage, not hot dogs. They stuff out at a little better than 1/2 inch.They were clean and in good shape when they came out of the bag as a near-solid block of intestines and salt, and had no residual smell once soaked and rinsed. Length varies from 2-3 foot and they are narrow. I wish they had been more uniform in length so that I could plan a little better. I found myself picking through the soaking bunch looking for the length I wanted.They stuff well and were stronger than I expected. There were some small pinholes I saw when putting them on the tube, but only two of them caused a blowout - and these were probably caused by me not helping them feed out. I used my smallest plastic tube from LEM and it took work to get these on.HINTS FOR USE: My suggestion is to soak these longer than you normally would, get them a little warmer than you normally would, and blow them out with a water rinse until they stretch. Snip the end and use a blunt chopstick to open the end, then gently stretch by hand until you can get them started. After that (assuming you rinsed a little more to stretch them out), they go on fast and easy. Just watch when you stuff: make sure you help feed the casing with one hand while handling the sausage with the other. If not, the casing might get caught on the tube and you will blow out. Obviously, a foot peddle switch was the magic here.A good quality product that I would get again if I were up for the trouble of threading small casings onto small stuffing tubes. They have a nice snap once cooked, and take on a nice color when finished hot. They held up when poached and then high-heat searing/frying.

These are better quality than some sheep casings that I have used lately with far fewer cuts, flaws and whiskers. They are well salted and don't smell much, especially after soaking. They are in assorted lengths which I don't mind, but if this matters to you, be advised.

I don't know what it's like to work with other sheep casings, but these were not as easy to use as hog casings. Maybe I need a smaller feeder horn on my stuffer? It was hard to get the casings on the horn. I figured out if I had just a bit of sausage meat extended out of the horn, it provided enough lubricant to keep the casing sliding all the way on the horn.I then found it hard to get the casing to advance as I stuffed it...tore several times. Perhaps a smaller horn would make these work perfectly. The one I have is just under 3/4 inch. If your's is bigger than a half inch, I think you'd do yourself a favor buying a 3/8 inch horn to use these casings.I'm giving this a 3 star rating because the price was a lot better than any other options I could find for sheep casings. It didn't work very well, but that might be the result of needing a small feeder tube/horn. At this price, I made it work and will likely buy again since around $50 was the best price I could find elsewhere. I can buy a 3/8 inch horn and another package of these for less than it cost to buy another brand.