Tough skin on sausage

[kvn]

Ok, I made up some tasty Hungarian style sausages. I'm a newbie , my question is:

I smoked them in a cold smoke for 5-6 hours then put on a hot smoke at 275 for an hour. The skin/casing on the sausage was tough. How can this be prevented?
I am open to any ideas.

Thanks

 

[SmokinEdge]

Here is some reading for you. Will solve your problem.

https://www.smokingmeatforums.com/threads/texture-of-casings.295690/#post-2062194

 

[indaswamp]

What temperature did you cold smoke at?

 

[Coreymacc]

In my experience, I think the 275 deg for the hr was what did it. I've attempted to smoke sausage at a "lower" temp and had dismal results, tough casings. If they are fresh sausage it's best to just put then on a hot grill.

Again, this is just my experience.

Corey