23mm 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!

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!

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

I bought these casings to make some 17th Century rice puddings for some vegetarian and vegan friends. The casings were packed with a rice, almond milk, vegetable suet, currants and spices and then boiled. When plunged into boiling water these casings dissolve making the puddings fall apart. Probably they work for fried and grilled sausages - but I haven't tried.Also I paid for express delivery by Amazon (by 1300 on Saturday) and they weren't delivered until 14:05 - the email from DPD gave an ETD of 1400 and 1500, so I strongly do not recommend paying extra for express delivery.

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!

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.