Tough Sausage Casings

SemolinaPilchard

Some sausage casings are tough and chewy. Is there something any of you know of to coat them with to help with that?

lkapigian

Are they Dry Packed or Packed in Brine? Dry Packed like to be soaked much longer than Brine, I have seen people giving them a good day soak. Are you soaking , if so how long?

fishlessman

theres a fine line when stuffing, too much they split, too liittle and they shrink back and get tougher.  if you start them in a pan with some water till they grey out and puff, then brown them up they will soften a bit. they cook more even this way as well

SemolinaPilchard

Dry packed, not soaking.

lkapigian

SemolinaPilchard said:

Dry packed, not soaking.

there inlies the problem, that would be some salt casing as well....soak them to get them pliable, rinse the inside a couple times then give them a good soak for at least an hour or two, I would change the water a couple of times.... 

CanadianAnvil

I had that problem when I started down this road, I was soaking the hour or half hour that was on the package. Now I soak overnight and the problem is gone 

Steve