Loosely stuffed sausage with air between the casing and meat will cause a dry casing. On the other hand, if the sausage is stuffed too tightly, the casing will be stretched out to its maximum and may also become tough. To start, drop your sausages into a large pot or saucepan and fill it with enough cold water to just cover the sausages.
Put the vessel on the stove, turn the heat to medium-high, and cook just until the water reaches a gentle simmer—that should take about minutes. Sausages can be cooked in numerous ways. However, pan- and stir-frying are good options as long as you choose a healthy oil. Conversely, deep frying is the least healthy way because of the fat and calories it adds. Piercing may also loosen some of the fibers in the casing, also resulting in more tenderness.
Many sausage lovers like to soak sausages in water after smoking them. Cold water might toughen the casing. The key to making a sausage casing tender is washing and flushing it. Doing so will remove excess salt. Then, let the water flush through the casing to clean it thoroughly.
Looking forward to my next batch. Thanks again for your prompt reply! X2 on the local butcher. I found one close by that uses the tubed casings. Instead of me buying a bag of them and having some sit in the fridge as I don't make tons of sausage at at time, I will pick up a tube or two from him.
The tubes he carries will handle about 7 pounds per hog casing. He cranks out a ton of sausage at his shop, so buying them in single quantities like this, I know he has fresh. I would rather do this than let them sit in my fridge for months.
He also has tubed sheep casings for breakfast links, but I have not tried them. Use google and make a few phone calls to butcher shops. I bet you will find one that will sell you smaller quantities of very good grade casings.
If you don't have a butcher nearby, try the grocery store. A lot of them also stuff sausage in house in the meat department. My local Kroger does, but they looked at me like I was purple when I asked about buying casings.
But if all else fails, it's worth an ask. I don't mind them sitting in the fridge because with winter breathing down our necks here in the northeast, it will be something to do with lots of time! Now that I know how to keep them it will be easy :. You must log in or register to reply here. Log in Your name or email address. Latest posts. Need help with traditional flow offset smoker build Latest: unclebubbas bbq 16 minutes ago. Smoker Builds. These were purchased from Waltons about months ago, have been kept refrigerated, packed in the salt they arrived with… I had used casings from this batch 2x before prepping them just about exactly the same way with no problem….
First, leaving them in water for that long might not be the best idea. I generally take out what I need and leave the rest in the salt solution, soak what I need in warm water for 30 minutes and then flush the inside. The most common reason for a tough hog casing or really any casing is cook schedule, if you start it out too high it can create case hardening. The fact that this happened across multiple batches that were cooked in different ways leads me back to the soaking them for a week as being the issue here.
Can you provide me with your cook schedule and what product you were making with what meat block? Also was it a yard hank of the casings or the smaller homepack? Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc. So, I am back to thinking it had something to do with soaking them for a week, maybe the water had some hard minerals in it and it transferred to the casing?
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