How to Make Sausage Casing Tender? – Easy Ways

Anyone who has ever tried to make their own sausage casing knows that it can be a bit of a challenge to get them just right. The casing needs to be tender enough to easily bite into but not so tender that they fall apart.

So, what’s the secret to making the perfect sausage casing every time? How to make sausage casing tender?

Making sausage casing tender is not hard, but you need to do a few things. The crucial step to perfect sausage casings is washing and rinsing them thoroughly. Also, soaking the casing in freshwater with vinegar will make it tender. Remember, a rough casing will never result in a perfect sausage.

Read on to know how to make sausage casing tender so that it is easy to eat and does not get in the way of your enjoyment of the sausage.

Why Is It Necessary To Make Sausage Casing Tender?

When we hear sausage, a tender, juicy, and meaty 

The sausage must be tender to avoid a “gummy” or “crusty” final product. If the casing is not properly prepared, it will not allow the sausage to cook evenly, resulting in an inferior product.

In addition, a tough casing will make the sausage difficult to eat and cause indigestion. Thus, making sausage casing tender before using it is essential to ensure a delicious and enjoyable experience for all.

How To Make Sausage Casing Tender?

Sausage casings are usually made from the intestines of animals, although sometimes artificial casings are used. These casings need to be tenderized before they can be used. Otherwise, they will be tough and chewy.

There are a few different ways to tenderize sausage casings. The most common method is to soak them in water for 30 minutes. This will help to soften the material and make it more pliable. You can also add a little (a tablespoon) vinegar or salt to the water to help tenderize the casings even further. After that, you will need to rinse it with fresh water.

Rinsing will remove the extra salt and clean the case thoroughly.

Another option is to prick the casings with a needle, which will help the sausage flavors penetrate the casing more easily.

No matter which method you choose, make sure your sausage casings are tender enough to create a delicious finished product.

Why Is The Skin On My Sausages So Tough?

Any cook will tell you that one of the most important factors in making a great sausage is ensuring that the skin is nice and tender. After all, who wants to bite into a tough, chewy sausage?

There are a few reasons why skin can end up being tough, and fortunately, you can also do a few things to prevent it.

Overcooking

One common cause of tough sausage skin is simply overcooking. When heat is applied for too long, the collagen in the skin begins to break down, resulting in a tougher texture. To avoid this, be careful not to overcook your sausages.

Not Hydrated Properly 

Another way to help keep skin tender is to ensure it’s properly hydrated before cooking. It means soaking the sausage in water for at least 30 minutes before cooking, which will help plump the skin and make it more resistant to drying out during cooking.

Casings are Old

It should be good enough to use if you store the casing in the fridge for more than six months. If you use these, your sausage skin will be hard.

Smoked the Sausage Straight From the Fridge

If you’ve ever had a tough and dry sausage, chances are it was because it wasn’t cooked properly. One of the most common mistakes people make when cooking sausages is smoking them straight from the fridge. This can cause the sausage skin to become tough, making the sausage difficult to eat.

Instead, keep the sausage at room temperature until it becomes normal. While cooking, be careful with the initial temperature too. You should not cook at a high temperature initially. So, keep the temperature below 180°F to get a tender and juicy outcome.

You Didn’t Pierce the Casing

Sausages are a delicious and versatile type of meat, but they can be tricky to cook. One common mistake is forgetting to pierce the sausage casing before cooking.

If you don’t pierce the casing, the sausage will be harder to cook evenly, and there is a risk of the casing bursting.

The best way to avoid this problem is to use a sharp knife to make a few small slits in the casing before cooking. This will allow the heat to penetrate the sausage more evenly, resulting in a juicier and more flavorful final product. So next time you’re making sausages, remember to puncture the casing first.

Cooled With Cold Water

Sausage skin becomes tough when cooled with cold water after cooking. It is because the collagen in the sausage skin contracts when it comes in contact with cold water.

As a result, the sausage skin will become less elastic and more resistant to stretching. This can make the sausage difficult to eat and affects its appearance. Consequently, it is important to cool sausages using lukewarm water or air to prevent the sausage skin from becoming tough.

What Is the Most Tender Sausage Casing?

As you already know that sausage casings are traditionally made from the intestine of animals, such as pigs or sheep. This gives the sausage a strong and durable texture that can withstand the high cooking heat. However, it also makes them rather chewy and tough. A natural hog or sheep casing will produce a much more tender sausage than any other animal.

The natural casing is somewhat expensive nowadays. For this reason, many sausage makers now use artificial casings made from cellulose or other synthetic materials. These casings are somewhat tender than pig’s intestine and tend to hold onto the sausage flavor better.

As a result, artificial sausage casings are becoming increasingly popular with home cooks and professional chefs.

How Do You Cook Sausage So the Skin Isn’t Tough?

One of the most important factors in cooking great sausage is to have tender skin. The casing that is too tough will ruin the enjoyment of eating sausage. There are a few things that can be done to make sure the casing is tender after cooking. 

One way is to not overcook the sausage. If the sausage is cooked too long, the heat will make the casing hard and difficult to chew. 

Another way to ensure the casing is tender is pricking before cooking. When the casing is pricked, juices and fats can make the sausage juicy.

Do You Soak Sausage Casing?

Sausage casings are an important part of the sausage-making process, but they can be tricky to work with. If you don’t soak them properly, they can be difficult to stuff and may even burst during cooking. 

So, how do you soak sausage casings? 

The best way is to put them in a bowl of warm water and let them soak for 30 minutes to an hour. This will soften the casings and make them more flexible. Just be sure to drain them well before using. Otherwise, the casing may add too much moisture to the sausage mixture and cause it to be too wet.

Use of Different Types of Sausage Casing

Different types of sausage casings are suitable for different styles of sausage. The most popular natural casings are hog, sheep, and beef intestines. Hog casings are preferred for making link sausage, Italian sausage, brat, and bologna.

On the other hand, sheep casings work well for small diameter sausages such as cocktail weenies, breakfast sausage, hot dogs, and snack sticks. 

Beef bungs (stomachs) are generally too tough for eating but are often used for mortadella, large bologna, souse, and capicola.

Collagen casings, made from processed animal skin, are also available but are less popular due to their uniform size and lack of flavor. 

Synthetic casings, made from cellulose or plastic, are commonly used for large volume production sandwiches such as hot dogs. The type of casing you use will be determined by the sausage recipe you follow and the final product you want to achieve.

Final Words

So, there you have it- how to make sausage casing tender?

Making sausage casing tender is not as difficult as it might seem. With a little effort, you can create a culinary masterpiece that will have your family and friends raving.

You can follow the tips mentioned in this article to ensure that your sausage casing is tender and ready to use.