Sophie Bennett
Chicken sausage is a versatile food item that can be enjoyed as a snack or incorporated into various recipes. While the process of smoking chicken sausage is relatively straightforward, one common challenge is removing the casing, or outer covering, which can be tough and difficult to peel off. This is often due to factors such as the type of sausage, the casing material, and storage conditions. In the following paragraphs, we will explore effective methods for peeling the covering off smoked chicken sausage, ensuring a hassle-free culinary experience.
| Characteristics | Values |
|---|---|
| Reasons for removing casing | To allow more smoke to enter the meat and for more fat to drip out |
| To avoid eating the casing | |
| To prepare the sausage for a new recipe | |
| How to remove casing | Using a sharp knife, make a small cut from the top to the bottom of the sausage. Do not cut through the sausage. |
| Use your thumbs to roll back the loosened casing and gently peel it off. | |
| If the meat is sticking to the casing, return the sausage to the freezer for 10 minutes. | |
| To remove the casing by parboiling, boil water and let the sausage sit in it for 2-3 minutes. Then, place the sausage under cold water and pat it dry with a paper towel. | |
| Prick the casing at the end of the sausage with a sharp knife, being careful not to damage the meat's shape. | |
| Slice off one end of the sausage and use a rolling pin to push out the meat. | |
| Blanch the sausages: place them in boiling water for one minute, then shock them with cold water. | |
| Make a superficial cut through the casing and peel it off. | |
| Use ice water to remove the casing. | |
| Types of casing | Natural casing: thin and easy to chew |
| Inedible casing: thick and extremely difficult to chew, typically made from plastic or plant-based materials |
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What You'll Learn
Use a sharp knife to make a small cut along the sausage
To peel the covering off a smoked chicken sausage, you can use a sharp knife to make a small cut along the sausage. This method is useful if you want to keep the sausage mostly intact, perhaps for slicing and serving or cooking whole in a dish.
First, ensure your knife is sharp. A dull knife will make it difficult to cut the sausage without crushing it, and you risk applying too much force and mangling the meat. A sharp knife will also make it easier to cut through the casing without damaging the meat's shape. Sausage knives are specifically designed for this purpose and have serrated blades that are longer than most peeling knives, typically between 13 and 14 cm.
When you are ready to cut the sausage, use the tip of your knife and run it down the length of the sausage, from top to bottom. Be careful not to cut through the sausage; the cut should be slight, just enough to tear the casing at the sides.
Once you've made this initial cut, use your thumbs to begin rolling back the loosened casing and gently peel it off the sausage. If the meat is sticking to the casing, you can return the sausage to the freezer for 10 minutes to make it easier to peel.
Alternatively, you can parboil the sausage to loosen the casing. Boil some water and let the sausage links sit in it for 2-3 minutes until the casing turns grey or light brown. Then, remove the sausage from the water and place it under cold water to stop the meat from cooking further. Pat the sausage dry, and use a sharp knife to pierce and remove the casing without damaging the meat.
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Use your thumbs to roll back the casing
Sausage casings can be made from a variety of materials, including natural, plastic, or plant-based casings. Natural casings are edible, while inedible casings are usually thicker and harder to chew. If you wish to remove the casing from your smoked chicken sausage, there are several methods you can try.
One popular method is to use a sharp knife to make a small cut from the top to the bottom of the sausage, being careful not to cut through the meat. This will allow you to tear the casing at the sides and use your thumbs to roll it back and gently peel it off. If the meat is sticking to the casing, you can return the sausage to the freezer for 10 minutes to make it easier to remove.
Another method is to parboil the sausage by boiling water and placing the sausage links in for 2-3 minutes. The casing should change colour to grey or light brown. Then, remove the sausage from the water and place it under cold water to stop the meat from cooking. After drying the sausage with a paper towel, use a sharp knife to pierce the casing at the end of the link, being careful not to damage the shape of the meat. Again, you can use your thumbs to gently roll back the casing and peel it off.
Additionally, some people suggest using ice water or cold water to help remove the casing. You can also try blanching the sausage by placing it in boiling water for a minute, then shocking it with cold water. This makes it easier to slice down the side of the casing and peel it off without any mess or waste.
Whichever method you choose, always exercise caution when handling sharp knives and hot water.
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Peel off the covering
Sausage casing is the outer layer that keeps the sausage meat in a specific shape and makes packaging and cooking easier. The casing can also add or preserve the meat's flavouring. In most cases, it is edible. However, if you would like to remove the casing from your smoked chicken sausage, there are several methods you can try.
Firstly, you can try blanching the sausages. To do this, place the sausages in boiling water for one minute, then drain and shock them with cold water. After this, make a simple slice down the side of the sausage with a sharp knife and the casing should peel off with no mess and zero waste.
Alternatively, you can try parboiling the sausages. Boil some water and let the sausages sit in the water for two to three minutes. The casing should turn grey or light brown. Then, remove the sausages from the water and place them in cold water to prevent the meat from cooking. Pat the sausages dry with a paper towel. On a cutting board, take a sharp knife and pierce the casing at the end of a sausage link. Try to get the blade under the casing enough to cut it open without damaging the meat's shape. Use your thumbs to begin rolling back the loosened casing and gently peel it off the meat. If the meat is sticking to the casing, return the sausages to the freezer for an additional 10 minutes.
You can also try slicing off one end of the sausage and using a rolling pin to push out the meat, or simply using ice water to loosen the casing.
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Return to the freezer if the meat is sticking
If your meat is sticking to the casing, it is likely that your sausage is not cold enough. To remedy this, simply return the sausage links to the freezer for an additional 10 minutes. Freezing the links helps firm up the meat, making it less likely to stick to the casing.
Once the sausages are firm, you can try again to remove the casing. To do this, place two or three of the semi-frozen sausage links on a cutting board. With a sharp knife, carefully cut a slit lengthwise along the link. Try not to pierce or disturb the meat. Starting at the end of your sausage link, roll back the casing gently but firmly using your thumbs.
If the meat is still sticking to the casing, you may need to try a different method, such as parboiling. To do this, place a medium-sized pot with two-thirds water on the stove and bring it to a boil. Allow your sausage links to sit in the boiling water for one to three minutes. The casing should turn grey or light brown. After this, immediately remove the sausages from the water and place them under cold water to prevent the meat from cooking. Pat the sausages dry with a paper towel. On a cutting board, take a sharp knife and pierce the casing at the end of a sausage link. Try to get the blade under the casing enough to cut it open without damaging the meat's shape.
If you plan to use your loose sausage in a recipe such as meatloaf, you can squeeze or scoop out any meat that remains in or sticks to the casing after making your cuts.
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Parboil the sausages and place in cold water
Parboiling sausages is a great way to ensure they are cooked evenly and efficiently. This method is particularly useful if you are planning to grill or fry your smoked chicken sausages, as it helps strengthen the casing, preventing them from sticking or breaking apart during cooking.
To parboil your sausages, start by placing them in a saucepan or large, deep skillet. Use a vessel large enough to accommodate the number of sausages you are cooking. Cover the sausages with water and ensure there is enough water to gently simmer the sausages without boiling over.
Turn the heat to medium-high and allow the water to reach a gentle simmer. You will know the sausages are ready when the water is simmering, and the sausages have turned a grayish colour. This process should take around 6 to 8 minutes.
Once the sausages are parboiled, remove them from the heat and drain the water. It is important to immediately place the sausages in cold water to stop the cooking process and prevent them from overcooking. After this, you can pat the sausages dry with a paper towel and continue with your preferred cooking method.
Parboiling is an excellent technique to prepare your sausages in advance, saving you time when it comes to the final cooking stage. It ensures your sausages are cooked evenly and helps maintain their shape and texture.
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Frequently asked questions
Most of the time, the casing can be peeled off by simply making a small cut at the top and then slicing down the side. You can then peel down the sausage slowly, like peeling a sticker off a book.
Sausage meat can stick to the casing due to the type of sausage, the casing used, the amount of salt in the sausage, or if the sausage was left out of the fridge without an airtight cover. If the casing is sticking, you can return the sausage to the freezer for 10 minutes to make peeling easier.
You can also remove the casing by parboiling the sausage. Boil water and let the sausage sit in it for 2-3 minutes. Then, place the sausage in cold water to prevent the meat from cooking. Dry the sausage with a paper towel, pierce the casing at one end, and cut it open without damaging the meat's shape.
In most cases, sausage casings are edible and are thin and easy to chew. However, some casings are inedible and are made from plastic or plant-based materials. These casings are usually thick and extremely difficult to chew.
