i realize ... but it occurs to varying degrees ...The Hot Pepper said:You're doing it wrong.
The casing is supposed to melt away. It holds the sausage in shape and dissolves when you cook. The fat creates a snap but that is not an intact casing. You are more than likely undercooking if you tug on casing.
or sous viding lol
fire's good that way, but typically the juice leaves soon thereafter ...