very tough casing on Andoullie

[Beans]

Hi;

I have made delicious Andoullie, but the collagen casing has gotten so tough after I smoked the sausage. What would cause this, and what should I do??

THANKS

[BriCan]

Stupid although it may seem; what type of collagen casings did you use??

[jernst72]

I'm a bit of a beginner myself, but I think I have a little experience that applies here. The first couple of times I made smoked kielbasa, I used collagen casings and had a similar problem. It turned out that they're not the right tool for the job. Switching to natural casings did the trick.

[tristar]

I have made many hot smoked sausages with collagen casings, and have never had a problem. My casings were intended for regular fresh sausage, and I have never had tough ones.