I did not want to purchase pig or lamb casing via the mail as they need to be refrigerated, so I opted for collagen, which does not need to be refrigerated. I also take the casing off of my sausage when I cook it, so the casing was not a big deal to me. I like the fact that the casing is dry, made it easier to handle. As it was my first attempt at sausage making, I cut a small piece, I had 5 lb of chicken, and went to work. The casing fit the tube perfectly, I did have trouble holding the casing as the meat dropped, but practice should solve that. All in all, I only had one place where the casing broke, my mistake not the casing, when I tried to wrap it to close. I also made the mistake of placing in the frig within a plastic bag to chill. Do not recommend as it created moisture. I will attempt to cook some of the sausage with the casing just to see what it taste like.

It's not the first time I've used it. It's tough, flexible enough to tie, doesn't add flavor, edible. I've used it before a little thicker (32mm) for dry sausages, this time I made fresh sausages and in both cases it worked well. I hope my sausage recipe will be liked this weekend. I recommend this product.

Easy to work with! We've processed a lot of deer jerky!

First experience with collagen casing, this product was very easy to use and handle, and produces a uniform and appealing sausage (breakfast in my case), not bad at all for a first time.
It takes a little guess work to chose how much tube to cut as the package contains two tubes that will yield 10 pounds each aprox, and I doubt that unused casing can be repackaged for future use.
It also felt a little stiff when trying to twist the links, it does get softer after a few minutes but still you can't go crazy without breaking it.
For cooking I tried pan fry and broil, they came out great booth ways, broiler was easier. If anything, the casing shrinks with heat, but that's to be expected with just any type of edible casing.
I will buy again, and will also try the other sizes.

I have made a variety of sausages using this product and mostly I have a positive experience.

The main advantage of this stuff compared to the actual intestine made ones is the ease of use. It takes very little space in a kitchen drawer and there is no need to soak it or clean it before use. Besides the idea of using pork intestine does not sound pleasant to me especially when considering the stuff that had gone through it (yuck!!) so no matter how hard I cleaned I would not be happy with those natural ones. In this aspect a collagen casing is a good alternative.

This product stays well under pressure and lets you fill a decent amount of material easily (21mm version is a little more difficult to fill up ,so if size is not a big deal go for the 32mm one for the ease of use). However if you try to push so much then, there is a chance it can break off. So my suggestion is to fill it up to the point you see a good amount of tension has developed but do not force it any more. I also recommend making up to 8 inch long segments and tie a knot between each so that even one segment breaks off you don't waste a whole lot of area.

One final observation is about the edibility... So far I either skinned it and then fried sausage pieces on the pan or boiled it in water (hotdog). When boiling this casing partially detaches and creates an uneven appearance, but this does not mean your hotdog spreads away in the water. It keeps the shape but at the end I prefer peeling it away before eating since it feels somewhat more rigid than the store bought hotdog casings and it is tasteless too. I think, although it says edible, it is not the best idea to eat it.