I normally use hog casings purchased from the butcher, but decided to give these a try due to their long shelf life. Pros: Much cleaner than hog casings, easier to work with, no prep, and certainly less mess. They taste fine, and in fact were less chewy than the hog casings. They don't give your sausages an artificial taste or texture. A few pin pricks (with sanitized pin) got rid of any air pockets, and none burst while cooking. Cons: Lack the elasticity of natural casings. You need to be very careful not to overstuff, as these are prone to bursting. They also do not coil as well as natural casings. Not a problem if you're looking to make straight links, but if you want to coil or loop your sausage, you will end up with something that looks more like creases and bends. It doesn't affect the taste, but just doesn't look as nice. (Note: I did not pre-soak the casings, that might help alleviate the problem) Overall, I would highly reccomend these, and plan to keep a stock on hand for any spur of the moment sausage making.
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