So, I have no photo of this sausage, but to give you a picture: dry-cured chorizo, casing is easy to remove on thin slices, but on larger pieces the casing breaks sort of like paper – the edges becomes white (otherwise being transparent) and fibrous. I find it a bit chewy and like to take it off.
What type of casing is this?
They choose edible casings, either way, you're better off taking the casing off.
It sounds like it's a cellulose synthetic casing. It's possible to be natural casing, but papery fibrous leads me to think cellulose.
I've included some pictures to aid you along so you can guess for yourself. Often it's easier to tell by the extra casing at the ends since natural and synthetic bunch up differently.
Here's a picture of synthetic casing from this morning's session (it's a sopressata):
This is what it looks like cured and partially peeled:
And this is what natural casing looks like fresh:
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
I cooked some Turkey sausage out of the casing in about 3/4 a tablespoon of canola oil (recipe called for olive oil). I tried to drain out most of the grease. I added some soft cheese to it and served in a pizza roll. When I bit into it, something tasted a little off. I can't describe it, but I didn't care for it. Was it the oil or the fat I was tasting? I'm hesitant to just lick the canola oil to determine if that was it.
I'm about to make some sausages and need a casing. What are the benefits of using natural casing when making sausages?
Do they refer to the same kind? Or is there a subtle difference? And what essentially encapsulates the concept of a sausage being sweet? Is it typical sucrose driven sweetness inherent to the product...or the resultant chemical aftertaste on consuming it? Cooking geeks unite! We have a problem.
in ice water to chill - then set into fridge overnight when i unwrapped it the following day i was expecting a nice firm, well bound sausage. instead i have something that crumbles when i cut a thin slice. it's really more like a pate. i know that there are many many things i could have done wrong. any ideas on what i should change up when i try again? ...i'm pretty decent at doing rustic pates in a terrine mold, but wanted to expand my skill set... so i decided to make liverwurst for the first time. I used 1:1 ratio of pork liver and very fatty pork
I am experimenting with home made sausages. Grinding chuck to make the sausage. Typically I pass it through the grinder 2-3 times (kitchenaid grinder, small die). I've gotten the flavor nice, but when cooked the sausages are mealy and soft. When I reduce the number of grinds I get a sausage that is grainy and feels like hamburger in the mouth. No matter what cooking technique I use (steaming, simmering, sloooow grilling, fast grilling) I get a sausage that is so flimsy it falls apart on the way to the plate. What am I missing?
I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and fat. There was still a slick of oil and brown bits. I then cooked the onions and peppers on the same heat (6 / medium). The brown bits seemed to dry up and eventually collected and burned. What did I do wrong and what could I have done to prevent them brown bits from burning? Also, how much oil are you supposed to put in the pan to brown the meat? Just enough to coat the entire bottom
I have recently taken akin to making my own sausages. The flavor and texture is pretty spot on, but when I cook them the links 'unlink'. I use a natural casing, and reverse twist every link at about 6". When I cook them I boild them for about 6-8 minutes before finishing in a pan. Typically in the transfer from the water to the pan the links unroll and turn into one giant link. How do I keep the links separate, do I need to tie off each link individually when stuffing them, or am I missing some crucial step? Also, when I cut the links apart I lose a lot of the juices. One liner: How do I
I bought some pork sausage and baked them in my oven. The taste was good but the sausage casing were a bit hard to chew. Should I remove casings before I bake sausages?