Fresh sausage problem

[muichoi]

Simply this-I've been making many kinds for a while and they are really good, but the texture of the (always natural)casing when cooked never pleases me-a damp bend rather than the crisp yielding I'm looking for. Ideas, anyone?

Thanks!

[Chris Hennes]

How are you cooking them? I saute usually, and arrive somewhere in between the two states: not exactly crispy, but not soggy either.

[muichoi]

Every way, with the same result. Actually broiling from frozen gives the best results, but there's a loss of succulence.

[BBJoe]

Hmm. I usually boil them for a bit and then finish them by sauteing. They turn out plump and juicy on the inside with a crisp exterior.

[Chris Amirault]

What casings are you using?

[muichoi]

Normal hog casings.

[Chris Hennes]

I'm just grasping at straws here... looking for anything you might do differently than I do. Do you rinse the casings out well before stuffing? When you cook them, do you go until the internal temp hits 150F? High heat? I find that when sautéing I have to use medium-high heat to get the exterior to the color and texture I want and get the interior up to temp. I take them pretty dark on the outside, till parts of the exterior are charred, usually.

[muichoi]

Nothing much different, Chris. I'm starting a new batch from a different source soon, though. Maybe that will make a change.

[polly]

Do you dry them out for a while before cooking?

If the casings are a little dry it will help the crisping...possibly.

[Chris Amirault]

Where are the casings from?

[snowangel]

I've found the best results, whether I've made the sausages myself or purchased them (all using hog casings) are best off done on the trusty old Weber Kettle. The broiler or a saute pan just don't give the right pop. I think a key is that they shouldn't be overcooked, but over high enough heat that the skins get the crisp that yields to the supreme snap.

[dougal]

Wouldn't the water content of the sausage have some bearing on this too?

Maturing (draining!) after stuffing has to have some impact.

After all, the casing isn't much of a barrier to the moisture within.

On cooking, smoking and charcoal grilling would be drying the things, whereas poaching before grilling/frying would increase (probably maximise) the moisture within the sausage.

Edited April 14, 2008 by dougal (log)

[deltadoc]

And aren't there a wide variety of hog casing thicknesses?

doc