Tough casing on my ploish sausage

Discussion in 'Sausage' started by vstyn, Aug 25, 2013.

  1. vstyn

    vstyn Newbie

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

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
  3. bryceb

    bryceb Smoke Blower

    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.
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    natural casings or collagen.
  5. vstyn

    vstyn Newbie

    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.
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    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
    Last edited: Aug 26, 2013
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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....

    Please take a moment and stop into " /Roll Call/   " and introduce yourself and get a proper welcome from our members....    

    We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave
    Last edited: Aug 26, 2013

Share This Page