Bests & Worsts Reviews from Amazon

I'd never stuffed sausage before last week when we decided to make a batch of boudin blanc to take to my mother-in-law. From reading elsewhere, I knew that even if these casings looked clean they should still be rinsed. This not only ensures their cleanliness but helps expand them, too, thus preventing the tears mentioned by another reviewer. The casings should be cleaned after soaking in warm water for 30 minutes. Cleaning is most easily done by inserting the end of a funnel -- or sausage stuffer attachment -- into one end and *slowly* running warm water through the entire length, unraveling and untwisting as needed. This should be performed at least twice. Since we'd known to do that, we had no problems whatsoever with these casings. The boudain turned out wonderfully, and I'm looking forward to making more!