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Tough Sausage Casings

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


  • lkapigianlkapigian Posts: 3,006
    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?
    Visalia, Ca
  • fishlessmanfishlessman Posts: 23,020
    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
  • Dry packed, not soaking.
  • lkapigianlkapigian Posts: 3,006
    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.... 
    Visalia, Ca
  • 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 

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