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I often find myself making a sauce or a garnish for pasta using sausage meat that I am really just using more as a cured/seasoned ground meat - I remove the casing, then break up the sausage in a skillet until it returns to the formless chuck from whence it came.

Lately however, I've had huge amounts of trouble with the de-casing - it shreds, sticks to the meat, and just is a pain in general to remove.

I realize that this technique is easier with uncooked sausage than with pre-cooked, but does anybody have any overall tricks or tips for an easy way to de-case the sausages without broiling or cooking them first?

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I wonder if blanching might work, like you'd do for a tomato. –  zanlok Feb 2 '11 at 1:12
    
I'd worry about the sausage getting cooked if I went with that, any experience? –  Matt Enright Feb 2 '11 at 21:03
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Quite often companies use artificial casings for their sausage rather than lamb or pork casings. If the casings are real I don't think that you would having this problem. –  Adam S Feb 3 '11 at 2:45

3 Answers 3

I usually just slice down the whole length with the tip of a sharp knife, and peel the casing back in one piece.

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that's how I do it, too ... before cooking the sausages. –  Joe Feb 2 '11 at 2:11

Kitchen Scissors work best for me. I do the same thing when making my version of Chili. Instead of using ground beef , I go and get the spicy Italian Sausage and take it out of the casing.

Or as the other guy said, a paring knife should do the trick.

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Take the sausage when it is still frozen, run a few seconds under hot water, take the end and start sliding casing down. Perfect sausage and ready to go. If the sausage is thawed out it will break. Works and sausage is so much easier to eat.

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You can also make sausage patties after casing is removed and thawed out. Fran –  Frances H. Nov 8 '13 at 19:32

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