I made a batch of summer sausage, with a Hi Mountain kit. All went well with the grinding, seasoning and stuffing. I cooked them in water in a roaster. The internal temp went high, hit 180, I drained and put right into ice bath. After the temp had cooled, the casings were loose and there was water inside the casings. I don't think I had the ends tied off good enough. I loosened the ends and drained the water out. My question is, should I remove the casings, or will they be ok? I don't want the sausage to mold or get ruined. I have a vacuum packer, so I can seal and freeze them. Wondering if you guys think I should loose the casings. Thanks John.
