28mm Vegetarian Edible Sausage Casings Skins

The skins are very good ...if a little prone to splitting. That may or may not have been due to it being my first attempt at using them! Eating wise they are very fine and you don't really notice you're eating them. A nice product, I would buy them again.

If you want to make genuine vegetarian sausages, these are the only edible casings that are readily available. You could of course use a non-edible plastic casing and discard it after cooking, but in that case you might just as well make vegetarian patties! The plus points are that the sausages, once stuffed, cook well and can be fried or grilled to look very much like the meat-eaters' bangers. You do need to be gentle with the cooking heat, though, so that they don't burst. The skins survive being frozen and thawed, too. And there's no taste nor much texture (that's a plus point, by the way). But you do need to be careful when you're stuffing the sausages. The skins are quite fragile. They load onto a nozzle very easily from their spool, but they split easily. I recommend making the mixture a bit wetter and/or oilier than you would for a meat sausage. Like any sausage, don't stuff the casings too full, and leave enough slack to form the links. Alternatively, use a bit more casing, and twist and cut individual sausages off as they are formed. That way you don't risk bursting them as you do the linking. So I've taken one star away because they need a bit of care when handling, but they'll certainly impress your vegetarian or vegan friends!

I made vegan sausages, and used this edible casing, and every one of the casing burst, very easily tore, I'm disappointed, I won't be buying again.

My aim was to produce a completely non-processed sausage. I had belly pork from a friends Gloucestershire Old Spot pig and needed a casing that hadn't been preserved. That precluded the use of collagen/hog or sheep casings. I saw this product and decided to give it a go. I knew it wouldn't be as tough as other natural casings and so was prepared to be careful when stuffing them. The whole process was very simple and straight forward and had no rips during the making of the sausages. I cooked them up in teh oven without the casing bursting and can safely say that the end product was fantastic. the casing had that same 'snap' that hog/sheep casings give and my family ate their very first non-processed meat sausage! The casings arrived very quickly and were well packaged. They also last for 2 years if unopened. I would recommend these to any sausage maker. This product is a revelation in home sausage production!

A lot of care needed To make a sausage without tearing the skin.The successful sausages were great , not at all tough like the collagen ones but I took a lot of patience and multiple tries to make 4 sausages

Bought them for my brother to make seafood sausages. They were perfect size. Was tricky getting the hang of filling them with a machine, took 2 people to do. Once we got the hang of it we tried them in the oven, on the hob and they were amazing but the easiest way to cook them was to air fry them. Absolutely fab . We had quite a bit of wastage in trying to get the hang of it - making the skins expensive to use. However the skins are really worth it - far superior to high street veggie/vegan sausages which is all that we would normally buy.

We used to make vegetarian Glamorgan sausages but could never finish them off satisfactorily with just breadcrumbs. We thought it would be good to use vegetarian casings and tried these. The result is excellent. Don't try to fill them too much just let them fill naturally with no excess pressure and they work fine. Recipe for the filling, 1 leek fried off in 10g of butter and cooled, mixed with 200g grated cheese, a finely chopped bunch of parsley, 2 tsp English mustard, 3 medium eggs, 200g bread crumbs. We used a Kitchen Aid mixer mincer attachment KSM150 and the small 5SSA sausage filler to fill the casings and got about 1 metre of sausage, enough for 10 links. Brilliant!

After ordering this vegetarian sausage skin and tried it as I'm used to with hog's casing I was completly disppointed by the results . So, I phoned to try to get some clues, maybe I'm doing the wrong things, who knows.... As a french chef being raised in the deep french country I'm used since my childhood to make "boudin noir", sausages, "saucisson sec", "saucisson cuit"... and , after 40 years of passion with meat and delicatessens I became... Vegetarian, But not a reason to give up on good foods, so, I found this vegetarian casing and full of hope after this phone call, I tried it again today : no matter how you stuff it, even stuffed at 50% of its capacity with a soft stuffing it ripped when fried, even gently, ripped when cooked in oven at 150°c & 120°c, finaly ok in oven at 85°c, but only if you make sure that there isn't any contact between the sausages nor oil on the skin... If you plan to boil it, forget the idea, the skin melt instantly in hot water, I tried boiling water and 75°c water (at least to allow albumins to clot and other ingredients to pretend they're cooking), but failed again, the skin even melt in cold water (12 - 14°c) Is there a secret thing I'm not aware of about how to use this casing? Before trying I've thrown to the bin the idea of barbecues and plancha... On the bright side, it's not really more difficult to stuff than animal's casings, except if you'r too slow and let it go too soft, plus, it can be usefull for certains types of boiled sausages-like things by giving a regular and nice professional shape to your "quenelles" for example... for any other uses, a bit desperate really !