Chewy casing help

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Chewy casing help

Postby Peterb » Wed Dec 26, 2018 1:44 am

Tough casings. I have been making various sausages for several years. The polish dogs with cheese are out standing, but occasionally the casings (hog). Come out a little tough and chewy. They are soft and pliable while loading and appear nomal, other than a bit chewy. What might I do to prevent this?
Thanks
Peter
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Re: Chewy casing help

Postby HKDave » Thu Jan 24, 2019 3:06 am

I've run into this a couple of times. Try this: after you stuff and link, dry your sausage overnight, uncovered, in the fridge. The casings will become thin and papery, and should be less chewy when cooked.
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Re: Chewy casing help

Postby Peterb » Thu Jan 24, 2019 11:47 am

Thanks Dave. I'll give it a try
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Re: Chewy casing help

Postby vagreys » Sun Feb 10, 2019 8:02 pm

Hog casing also sometimes goes chewy when poached or microwaved. Natural casing will be crisper fried, baked, roasted or grilled.
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