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Tough casing on my ploish sausage

post #1 of 7
Thread Starter 

Can I do anything about tough casing or throw them out. I have 2 batches that I brought

post #2 of 7

Did you make it? What casing did you use, Natural Hog Casing, Collagen or something else? The store bought Kielbasa my Dad liked had collagen casing that was a bit tough, he would peel it off...JJ

post #3 of 7
Ya, if its too tough, cook it then peal it off and toss on the grill for a bit to get some char on it.
post #4 of 7

natural casings or collagen.
 

post #5 of 7
Thread Starter 

I live in Buffalo ny for over 50 year, and I believe Buffalo makes the best polish. I never had a fresh casing as hard this batch. When you eat the sausage it snaps. Maybe, I should buy my casings at he sausage maker.
 

post #6 of 7
I would give sausagemaker a try and get some new fresh casings.... You may have an older package of casings. The older my casings get the less tender they become. Sausage casings are supposed to have a snap when you bight into them but it is not supposed to be chewy.......................................... Boykjo
post #7 of 7

vstyn, morning and welcome to the forum.....   Some folks found soaking the casing make them tender....   below is a link.... click on it.....  I used the search bar at the top of the page.....  Lots of ideas for you to cruise through for an answer that may help....

http://www.smokingmeatforums.com/newsearch?search=tough+casings

 

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