I recently stuffed a batch of breakfast sausage in fibrous casings and smoked them to an internal temp. of 120 degrees. We slice whatever amount we want and fry it for breakfast. The sausage is great and has a nice smoky flavor, but the meat wants to stick to the casings very bad. I have tried removing the casing prior to frying and after frying and it sticks both ways. I pricked the casings prior to smoking and showered them afterwards but it did not keep the meat from sticking.
I am hoping someone on the forum has experienced this problem and can lend a helping hand. Thanks, - Franko