The Sausage Maker company sells a lot of sausage casings this particular product is an edible hog casing (model 17-1016) that is ideally suited to the production of Polish sausage, ring bologna, summer sausage, liverwurst and dry cured pepperoni. Diameter of the resulting sausage (after it's stuffed) measures between 1.5" and 1.75"; one pound of ground meat will fill about 1.5 feet of casings. Packed in purified salt, these casings when refrigerated have an extensive shelf life; if not stored in the fridge they may exude a strong odor even though they are still usable; replacing them in the refrigerator will usually make the odor subside. Casings need to be flushed and soaked in water before use. This package of hog casings is sufficient for the stuffing of about 95 pounds of meat.