food Salty's Sausage Parm grinder

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

fire's good that way, but typically the juice leaves soon thereafter ...
 
oldsalty said:
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 ...
 
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
 
 
The Hot Pepper said:
 
 
So which is true?  The casing melts away or the casing stays intact like OS said?
 
Can you elaborate?
 
tctenten said:
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 said:
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 :)
 
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.
 
Back
Top