Can’t write one got to see if they work for meI used the mahogany casings and natural hog casings before. These clear casings are much better. More smoke penetration and much easier to bite the casing. I’ll be using these over the other types in the future. Only con I found was when making brats if you are twisting them off into links, they want to unravel easier. But much better to smoke than natural hog casings for bratsYou get what you pay for they rip easy and spit open easilyI wish this stuff was around 35 years ago. It is tender and easily chewable unlike rubbery hog casing. However, there are some tricks of the trade here to pay attention to. Bake the sausage at no higher than 300 F. Put the sausage on a wire rack when cooking. Cooking at higher than 300F or putting the sausage directly on a pan surface may bust the casing. It gets too hot that way. Oven cooking on a wire rack for about an hour will get it to about 170F. This stuff really tastes good. It sort of melts in your mouth. And it doesn't bust open. Want failure? Fry on high in a pan.Cases split as soon as sausages were put in pan, on grill and even if we par boiled them first. They split instantly. Going back to natural casings.They didn’t work as planned. I had accidentally burst a couple of links stuffing the sausage, but put it down to my error. Smoked them for one hour and all the casings failed. That meant the ones I hung either ended up in the water pan or floor of smoker.This product was easy to use. That's about all I can say about this product. I made Italian sausage. I went through all the steps to grind the pork and then amke sausage and stuffed the collegen casings with the mixture. These casings made very tight, evenly filled sausage that looked like a rolling pin. All looked the same. So I let sit in fridge over night then cooked a sausage for breakfast. The casing once it hot the heat busted open and all the sausage just poured out. so I made a sausage patty. Then I decided to see if they will bake in the oven. They all busted within minutes of cooking in the oven. So to sum up this review they do not work for making fresh sausage that has to be cooked. My question is why make this product of it does not do what it is supposed to do. Really bad product.Impossible to form links effectively with collagen casing. A mistake to have bought it.