Tricks for removing sausage casing?

Matt Enright
  • Tricks for removing sausage casing? Matt Enright

    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?

  • I usually just slice down the whole length with the tip of a sharp knife, and peel the casing back in one piece.

  • 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.

Tags
sausages
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