Tough Casing?

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Fire Starter
Original poster
Dec 30, 2014
Austin, TX
A friend gave me some store bought (local butcher) venison/pork sausage.  The label said it was smoked and cooked and just

needed reheating to eat.  It was frozen when I got it but left it in the refr overnight and I grilled it the next day. The casing was

very tough.  I called the butcher and was told it was natural hog casing.  Could it have been the  frozen/thaw/grilling that made

it so tough?  Maybe I should have poached it instead?  What could have caused that?
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. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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