Tongmaster Premium British Natural Hog Casing Skin of 15 m Length x 36/40 Diameter

I started off using these casing and have no reason to change, about 15 packs later and each batch still performs.Easy to use, just soak for a few hours or overnight, flush and load onto the horn. Think I only had one tear when linking, I stuffed it too much - operator error.I usually do a long fill, link, prick and leave in the fridge for a bit before cutting the links into individuals. Vac pack, label and into the freezer.Slow fry or grill and the skin stays intact - no burst skins, no end pops - regardless of filled for thick or thin.Haven't tried the pre-boil technique that an OP has tried - not my preference - so unable to comment.All I can say is that the casings work for me and my mixes - so give it a go with yours and see how you get on.Will be trying the sheep casings soon so will see how they work out

I have purchased these sausage cases a number of times in the past couple of years and have always been happy with them. Will be continuing to use these in the future.

There is the occasional tear, however, the flavour and value for money is quite good. Easy to make sausages with this hog skin if you have a sausage barrel as well

Occasionally I make my own sausages and these hog casings are my go to. They come packed in quantity of 3 and each will easily let you stuff between 3kg-5kg. Instructions to follow are simple and you cannot mess it up. I usually remove them from plastic membrane and soak in warm water for 30 minutes. With a splash of oil I then insert them onto stuffing tube. I normally don't get any air pockets but if you do just hit the air pocket with spine of your knife to burst it. Reason I get these over any other brand - don't smell, come dried in salt, don't break during stuffing. Recommended

This was my first attempt at making sausage! They were absolutely delicious , and the sausage skins worked well. I soaked them overnight and then put them in warm water before sliding them onto my sausage filler.I had the odd patch where they gathered up and too much came off at once, but once I had most of the meat in the skins they were robust enough to adjust the filling and put some of the surplus skin back onto the sausage filling tube. Good luck.

I wouldn’t buy this type of casing again where it’s pre threaded onto a length of plastic.I prefer to use a length of casing that can be easily soaked and threaded onto the sausage filler tube.(I was left with the feeling I had not understood the instructions)

Proof in the eatingBrilliant , great to use, taste and store

Love it. I buy it for making home made sausages for Christmas and it never disappoints. Seemed a little tough when fresh cooked, but we usually freeze our sausages in advance and then boil or bake them on Christmas day. The skin is then really nice and delicate. Will defo buy again.