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Growing up in Ireland has given me a certain expectation about how a sausage should taste. Travelling the world however, has taught me not only that most Irish and British sausages tend to have softer casings than elsewhere, but that this is actually the exception, rather the norm. Indeed it seems that in most places, tough casings are actually preferred, and that my personal preference is actually the aberration.

But enough preamble; what is the reason that British and Irish sausages tend to have softer casings?

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    maybe they are using synthetic casings and not natural casings ? – Max Apr 11 at 1:56
  • Maybe. I tried googling the difference between synthetic and natural casings, but I couldn't find anything to suggest that synthetics are softer. – LongTP5 Apr 11 at 2:08
  • I would guess the opposite – George M Apr 11 at 23:47

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