Help with tough casings on smoked sausages

[TylerK]

I've tried smoking homemade sausages a few times now.  They taste great, but when they come off the smoker the casing is always quite tough and leathery.  They're natural hog casings that are just fine when the sausages are poached or grilled instead of smoked, so I don't think it's the quality of the casing, and I've tried it with several different recipes (garlic, chorizo, brats, jerk).

 

Is this normal?  Does anyone know how to prevent it, or fix it once it's done?   

[jayt90]

Could the smoking be too hot or too long? The internal temperature should just reach a safe zone, 145 F.

 

If you try lambskin, results may improve. The sausages will be smaller, however.

[CatPoet]

It is normal , at least  when I smoke pork sausage.

[TylerK]

Thanks for the replies.

 

I've found it difficult to get a good measurement on the internal temperature of something as small as a sausage so I haven't really bothered.  As for smoker temperature though, I try to keep it between 200 and 250F.  Probably a couple hours, or until they look cooked on the inside.  

 

Do you think steaming might re-hydrate the casing, or is it pretty much irreversible at that point?

[jayt90]

You could try rehydrating a few but it may be too late. Braising in sauerkraut or adding sausage to a cassoulet  may work.

I would switch to lambskin next time, and try to get higher humidity in the smoker with a water pan. Your time and temperature seem to be fine.  A Thermapen should fix the temperature difficulty. You can get several types of natural casings over the counter at Highland Farms in Toronto, including lambskin and caul.

[Ttogull]

I am surprised that you smoke them for a couple of hours. It depends on the circumstances I guess, but closer to an hour is my experience. As far as taking a good temp goes, try to slide a probe into the sausage tube-wise. Not through the side - through the end and slide the probe a couple of inches to the middle.