food Salty's Sausage Parm grinder

[grantmichaels]

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

i realize ... but it occurs to varying degrees ...

fire's good that way, but typically the juice leaves soon thereafter ...

 

[oldsalty]

Yes but most people cook at to high of a heat causing the casing to split i cook at a nice med temp never have dried out sausage this method produces a very tender casing with great snap as the boss pointed out. The key is patience let the pan do the work for this method' Grilling i do the same thing. 

 

[The Hot Pepper]

for true

 

[grantmichaels]

Yes but most people cook at to high of a heat causing the casing to split i cook at a nice med temp never have dried out sausage this method produces a very tender casing with great snap as the boss pointed out. The key is patience let the pan do the work for this method' Grilling i do the same thing. 

i know 'it's me' ... but i don't love the link snap ...

 

[tctenten]

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

 
 

for true

 
 
So which is true?  The casing melts away or the casing stays intact like OS said?
 
Can you elaborate?

 

[The Hot Pepper]

So which is true?  The casing melts away or the casing stays intact like OS said?
 
Can you elaborate?

 
If you've cooked sausage you know.

 

[grantmichaels]

it recedes, quite unfortunately ...

 

[oldsalty]

i know 'it's me' ... but i don't love the link snap ...

Haha not just you brother. Where i grew up they make hot dogs called saugies they have a serious snap some of my friend from other area's do not like that. But i Love Em. Great off the grill just eating as a snack. But hear you my Friend

 

[The Hot Pepper]

It binds to the meat inside and creates a snap but is not intact as a casing anymore. It melts from that state.

You can't peel it off, so it is not a casing. Unless you're undercooking.

 

[oldsalty]

 
 
 
 
So which is true?  The casing melts away or the casing stays intact like OS said?
 
Can you elaborate?

The casing itself stays intact you just cook away the elasticity rendering it very tender more melting away the cell structure of the casing. 

 

[JayT]

All this sausage talk make me long for sausage camp...

 

[grantmichaels]

I am a patty guy, given mah druthurssss ...
Ground is my second fav ...

 

[The Hot Pepper]

The casing itself stays intact you just cook away the elasticity rendering it very tender more melting away the cell structure of the casing. 

 
More scientific than mine. Thanks

 

[grantmichaels]

Let me pontificate ... patty's are the OG smash-burger-esque awesomenext ...

 

[The Hot Pepper]

#sausagegate
 
It had to happen!

 

[oldsalty]

The casing will recede as well. The type of casing and how it was prepared can also affect the type of final bite. Some casing's depending on if they are pig,lamb.beef or manmade the soaking time of the casing before stuffing can affect the skins elasticty as well.

 

[tctenten]

It binds to the meat inside and creates a snap but is not intact as a casing anymore. It melts from that state.

You can't peel it off, so it is not a casing. Unless you're undercooking.

 
 
So it doesn't melt away….I didn't think so.  

 

[JayT]

Oh boy!  A PMD reference!
 

 
 

 

[sicman]

Lol. How about Just a "looks great Salty."

 

[The Hot Pepper]

So it doesn't melt away….I didn't think so.  

 
Words get in the way.
 
Take what everyone said and it's the same lol.