How do I smoke home-made sausage without developing a really tough skin?
I make a lot of sausage during the summer months. Most of the time, I don't smoke them. I just stuff 'em and let them sit over night in the refrigerator to grill the next day and they are excellent. When I DO smoke them, I find that my casings become extremely tough and difficult to consume, even after I grill them to a crisp. Am I missing something? I usually do a hot smoke for an hour or so.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.