Learn how to remove the casing off of a sausage – which might come in handy when packaged ground sausage isn’t available.
Sausage casings hold and shape the meat and spices inside to keep it all contained. Johnsonville casings come in natural and synthetic varieties, all of which are edible. Basically, decasing a sausage gives you access to the meaty goodness inside, allowing you to use the ground meat for other recipe ideas.
Decasing an Uncooked Sausage
The easiest way to rid a sausage casing is to cut into an uncooked sausage.
- With the tip of a knife, cut the sausage along the top of the link, end to end. Be sure not to cut all the way through the sausage.
- Flip sausage over, cut side down.
- Grab the split casing on one end with your thumb and forefinger and pull back the casing.
- Use the newly freed ground sausage or store for later.
Decasing a Par-Boiled Sausage
You can still decase a sausage after it’s started to cook. More care is needed here, but it’s still simple.
- Simmer sausage in hot water for 2-3 minutes
- Remove sausage from hot water and rinse under cold water to stop it from cooking further.
- Dry the sausages with a paper towel.
- Use a knife to put a shallow cut into the entire length of the sausage.
- Gently peel back the casing.
- Finish cooking the skinless sausages in a skillet, either in the link form or ground up, to use in your next recipe.
Some believe that decasing a sausage deprives it of the snap that is loved by many. Regardless of your personal preference, the fact remains that some sausage casings are meant to be removed. Being able to decase a sausage just adds to the many different ways we can enjoy this savory delight.
If faced with an army of sausages bent on taking over the world, we know a select group of people who would be ready and willing to consume the threat. Be ready. Until next time, Enthusiasts.Back to Enthusiast Club