Homemade Sausage Making

odd question, but I made some bratwurst yesterday, and soaked more casings than I needed. Should I pitch them since they've been in water for several hours, take them out and try to dry them, resalt and refrigerate or are they ok in the water until I make some more sausage this coming weekend?
I had plans for Polska Kielbasa, but ran out of time last night, but already rinsed more casings than I needed.
Thanks!

Drain them. Salt them (enough salt to make a thick slurry). Use this weekend or store.

ok thanks!