Sausage Casing Not Sticking To Meat After Smoking/Cooking??

[Eric Sherman]

I make a beef/pork, garlic and ghost pepper Louisiana Hot Sausage as shown in the attached picture (mainly for po-boys, gumbo and jambalaya). I cook it at 225° for 1.5 hrs. using a large grill with a offset firebox and pecan wood. The sausage links are placed at the opposite end away from the firebox which gives me a good indirect heat source. At 160° internal temp usually 1.5 hrs. I pull them off. The problem that I am trying to resolve is after they cool down or the next day when I take some out the fridge, the collagen casing can easily be removed and is kind of moist ... not crisp. It usually separates when cutting the sausages. What am I doing wrong or is there a way to crisp up the collagen casing?? Most of the time, if I am using the sausage in other dishes ... I just pull the casing off so as not to have it detach and floating around the pot.

Thanks,

 

[R Blum]

Try a natural casing.

 

[pc farmer]

Old casings. Casings not stored right. Vac sealed and in the fridge

 

[boykjo]

I suggest you try fresh natural casings...... collagen tend to peel off......

Boykjo

 

[Eric Sherman]

Try a natural casing.

Thanks for the reply ... I will try some natural casings next time.

 

[Eric Sherman]

Old casings. Casings not stored right. Vac sealed and in the fridge

Ok, thanks ... I sealed them but stored them in the pantry. Will get some fresh ones for the next batch.

 

[Eric Sherman]

I suggest you try fresh natural casings...... collagen tend to peel off......

Boykjo

Thanks, I will try some natural casings next time along with some fresh collagen ones. These were stored in the pantry for a couple of weeks.

 

[chef jimmyj]

If there is cure in the mix, progressive cool smoking from 130 to 170 will reduce meat shrinkage and fat out. Sausage stays plump...JJ