Question about sausage casings

Kirk · Jun 9, 2006

Here's a question for y'all, the casing on some sausages gets kind of tough and nasty when smoking. Is there anything I can do before/during/after to fix this? I tried putting some sausages in a ziploc bag after cooking to let them rehydrate the casing and tender 'em up a bit, but I only had limited success with this method. What else can I do?

Kevin · Jun 9, 2006

Kirk, are you using collagen casings, or natural?

Here are some info sources:
http://schmidling.netfirms.com/saus.htm
http://home.pacbell.net/lpoli/
http://www.ext.nodak.edu/extpubs/yf/foods/he176w.htm

Kirk · Jun 9, 2006

Actually I'm just talking about store bought for now but I did want to get some info on homemade stuff too. Thanks Kevin.

VitaminQ · Jun 9, 2006

If I get some tough casings, I usually slice the sausage up with a sharp knife before eating it. If I'm putting it in a bun, I don't worry about it, since I've never had any so tough I can't bite through it (this isn't woodpile is it? No? Good.) I haven't had the problem at all with homemade sausage, though. It's definitely the commercial stuff that causes problems in my experience.

Question about sausage casings

Kirk

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Kirk

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