I made some chicken sausage awhile ago and it came out a little bland but I found a great way to use them. I cut them in half lengthways and then fry them in some butter and onto toast with a bunch of plain mustard and dijon mustard. Yummy.
But when I take bites of the sandwich I can never tear through the casings with my teeth (I think old age has worn my teeth round) and I end up pulling a bunch of the sausage out of the sandwich. I used hog casings for these and am wondering if there is another type of casing that would be easier to bite through.
Quote from: JZ on March 13, 2012, 12:25:19 PM
I made some chicken sausage awhile ago and it came out a little bland but I found a great way to use them. I cut them in half lengthways and then fry them in some butter and onto toast with a bunch of plain mustard and dijon mustard. Yummy.
But when I take bites of the sandwich I can never tear through the casings with my teeth (I think old age has worn my teeth round) and I end up pulling a bunch of the sausage out of the sandwich. I used hog casings for these and am wondering if there is another type of casing that would be easier to bite through.
Did you use edible or inedible hot dog casings? There are 2 kinds :o
;D.
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Sometimes if you cook hog casing at to high of temp they get tough and rubbery.
I used Hog Casings - I wasn't aware there are 2 types.
I smoked these for 2 hours then put them in a hot water at 160 until the it of the sausage came up to 152. Would the water bath cause them to be chewy or is that just the nature of the beast.
Jude,cuts my sausage in half,lengthwise and then fries it till done.Then she strips the caseing off.Works ok for me.
Thanks Slowpoke - I might give that a try.
I just opened up a frozen pack of some Kielbasa that I made using the same casings and after it was thawed the casings were very easy to bite through and not rubbery at all. Not sure why there is such a difference between this sausage and the chicken sausage. Maybe the freezing had something to do with it.