Tough Casing?

Maybe this may help some.

Why are my casings tough?

By nature, natural casings can sometimes be tough. Rinsing and flushing help make a casing tender. IMHO: Not soaked long enough.

When smoking sausage, do not put a stuffed sausage from the refrigerator into a hot smokehouse. The sausage should sit at room temperature for a couple of hours and then put into a warm smokehouse, gradually increasing the temperature until the desired smoking temperature is reached. Too much heat will almost guarantee that the casings will be tough.

Try to avoid putting a sausage into boiling water. Instead, start cooking in cold water, bringing the temperature up gradually. The water should be brought to a boil and then simmered until the sausage is fully cooked.

Here is a real good thread on handling natural casings.

I've been using this method for some time & you get a nice snap when you eat them.

http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

Al