Tricks for removing sausage casing?
I often find myself making a sauce or a garnish for pasta using sausage meat that I am really just using more as a cured/seasoned ground meat - I remove the casing, then break up the sausage in a skillet until it returns to the formless chuck from whence it came.
Lately however, I've had huge amounts of trouble with the de-casing - it shreds, sticks to the meat, and just is a pain in general to remove.
I realize that this technique is easier with uncooked sausage than with pre-cooked, but does anybody have any overall tricks or tips for an easy way to de-case the sausages without broiling or cooking them first?
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I usually just slice down the whole length with the tip of a sharp knife, and peel the casing back in one piece.
I freeze the sausage then peel it with a vegetable peeler. Some of the sausage is wasted but not as much as when you peel it after it is cooked. lots of the meat is wasted if you peel it after cooking - a lot of meat sticks to the casing and is very difficult to seperate.
Kitchen Scissors work best for me. I do the same thing when making my version of Chili. Instead of using ground beef , I go and get the spicy Italian Sausage and take it out of the casing.
Or as the other guy said, a paring knife should do the trick.
Running it under hot water for a few seconds an then start at one end with a small cut and pull the rest off. works for me every time
Take the sausage when it is still frozen, run a few seconds under hot water, take the end and start sliding casing down. Perfect sausage and ready to go. If the sausage is thawed out it will break. Works and sausage is so much easier to eat.
I wondered if it would be easier with the sausage frozen so I bought frozen sausages and it was an absolute doddle! Just peeled the skin off like a banana, brilliant!
I saw a video where a guy wrapped the sausage in a wet paper towel for several minutes, then sliced the casing open lengthwise, then peeled it off. Looked like a snap1
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