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Title: edible rubber
Review: I have spent the last 48 hours wondering what I may have done wrong. The sausages stuffed pefectly but I realize after cooking that the casings were probably 3x thicker than normal collagen casings. As a result, they are like chewing on rubber. Moreover, because of the thickness, if you try to cook a partial link, the casing contracts so violently during cooking that it expels 2/3 of the contents. Maybe I just got a bad batch.
