Premium Natural Beef Bung Sausage Casings 102-114mm (4"-4.5") for Homemade Sausage Making - Perfect for Italian, Chorizo & Bratwurst Sausages - Great for BBQ, Grilling & Charcuterie Boards

I have been using these casings for several years. They are generally strong and it's pretty rare to have one break open or split. I generally use these casing for my Soppressata and Boudin and have been very pleased with them. You can generally stuff them really heavy and they hold a lot. With my Soppressata, once I have stuffed them, I put a heavy weight on them to compress them and they hold up very well. I strongly recommend these casings.Edit: I just recently ordered a new batch of these casings and this new order had a fairly significant difference in sizes from one set of casings to the next. I made Soppressata and when I applied my weights to flatten the links, some of the links were small enough that they almost didn't get pressed at all. The largest of the links pressed nicely, but some of the small ones were still completely round when I took the weights off of them. As a frame of reference, I had about 65 links (68 lbs of Soppressata) and about 240 lbs of weight with a fairly even weight distribution for three days. After three days I had to separate the flat(ter) links from the round ones and start over on the smaller links. Not a deal breaker for me. I'll just have to be a bit more careful in the future when I press, to separate them and put them under a couple of different sets of weights. One more good frame of reference. I pre-measured the length of my casings and it was 59 ft without stretching it (after it was pre-soaked for stuffing). I was able to get about 68 lbs of meat into 59 ft of casing (1.15 lb/ft). This was actually pretty good since I normally only get about 0.85 - 0.95 lbs/ft.