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why would anyone choose to buy skinless sausages?

stratford Jul 13, 2009 12:08 PM

Isn't part of the pleasure of biting into a sausage the snap that you get from the natural casing skin? What then, would be the attraction of buying skinless ones? Are skinless wieners unchowhoundish?

  1. livetocook Jul 21, 2010 07:27 PM

    I de-case Italian sausage to put in my meat sauce for lasagna. I've also seen sausage meat, here in Western Canada, solid like ground beef. Is that what you mean? It was only just recently in the last 6month. I immediately thought, "oh that's handy if I want to use it in some meat sauces/casseroles"

    1. a
      alidrum Jun 19, 2010 10:39 AM

      I think it's also a regional thing..I grew up in Florida and never had a "snap" to my hotdog til I was in my late teens and had moved north for college..and to be honest, I don't really care for the snap...just habit I guess. Personal taste, never thought of it as being "unchowhoundish"..geez

      1 Reply
      1. re: alidrum
        nexpose Jul 21, 2010 05:18 PM

        It may have been stated already but some people don't believe in eating pork, like Kosher Jews and Muslims. I'm in a bit of a strange camp where I eat poultry and fish but don't eat pork and beef. Trader Joe's and Whole Foods has NO pork casing chicken sausages.

      2. a
        artswan Jun 19, 2010 06:29 AM

        Because everyone is different. Because not everyone else is like you. And because of that, many people like different things from you. Yes, I do like sausage with a skin, but I prefer skinless sausage. Unlike you, I don't like that snap when you bite into a sausage. It feels somewhat weird and is distracting.

        1. EWSflash Jul 15, 2009 07:16 PM

          I'm with the OP on this.

          1. ktmoomau Jul 15, 2009 08:36 AM

            On Hot Dogs I like a casing, but on like chorizo or italian sausages, salamis and etc I take the casings off because I don't like them. I think they have an odd taste sometimes. And I like the free form sausage patties better than links. I guess I am not a big fan of the snap unless eating it on a bun like a hot dog.

            6 Replies
            1. re: ktmoomau
              c oliver Jul 15, 2009 08:54 AM

              You remove the casings and they retain their original sausage-like shape? I buy chorizo in bulk. Can't imagine trying to remove a natural casing from salami. I think I'm still confused :) I don't ever buy hotdogs so had never noticed skinless.

              1. re: c oliver
                ktmoomau Jul 15, 2009 09:10 AM

                Not all retain sausage shape, sometimes the italian sausages don't, but I rarely eat them in buns (I noted above then I would keep casing on), I normally put them in stuff. For Italian sausages I cut the end then squeeze out the sausage. For salami I will do a quick cut down the side and peel off the casing, I do this with pepperoni too. I get sausage patties instead of links. Hot dogs or anything eaten like a hot dog I leave casings on. Mexican chorizo I cut down the center and empty contents into the skillet. Spansh chorizo since it is more like salami I will try to peel the casing off, but if I can't I leave it on.

                1. re: ktmoomau
                  c oliver Jul 15, 2009 09:44 AM

                  Okay, I think I get the picture :) You evidently don't have access to bulk pork products so have to buy in casings even when you don't want it in that form. I've rarely had to resort to that. You might find it easier with the raw product to slice it the length of the sausage and then peel away. Less loss that way.

                  1. re: c oliver
                    Will Owen Jul 15, 2009 12:10 PM

                    If I'm cooking a lot of Italian sausages, as I'll be doing for a party next week, I steam them to firm them up and then slit and peel the casings off. Then they hold their shape while grilling. But if I'm cooking for myself I'll either grill'em whole or remove the meat from the casing and break it up into a pan.

                    1. re: c oliver
                      ktmoomau Jul 15, 2009 12:54 PM

                      The two bedroom condo is prohibitive of any bulk products of any sort (except the big box of goldfish crackers). I get beef from Dad's farm and go in with my Aunt on a lamb, but pork no... if I could buy without casings I would.

                      1. re: ktmoomau
                        c oliver Jul 15, 2009 01:33 PM

                        Sorry,by bulk I just meant not in casings. It comes in 1# bulk. It should be in with other pork products in the grocery.

              2. g
                Greyghost Jul 14, 2009 03:29 PM

                I assume you are talking about link sausage, hot dogs and such. Wonderful stuff for sure, but natural casing can pose a health hazard for both the very young and the very old. With very young teeth and very old teeth natural casing can pose a serious chocking hazard.

                Have you ever wondered why people can eat fast food who have no teeth whatsoever?

                1 Reply
                1. re: Greyghost
                  stratford Jul 14, 2009 04:28 PM

                  lol re: fast food. Well that brought to mind another reason why people buy skinless wieners compared with natural casing: because they're inexpensive.

                2. t
                  TampaAurora Jul 14, 2009 03:26 PM

                  I can find chicken and other non-pork sausages, but its very hard to find non-pork casings. I love sausage, and am very happy with my non-pork versions (yes, it's not the same and no I don't really care.) I would prefer a snappy sausage but skinless is often the only way I can get my sausage fix.

                  I'm more interested in the uncured products I've seen lately. What is the draw for these products?

                  1. c oliver Jul 14, 2009 01:13 PM

                    Okay, so someone above mentioned Farmer John. Are there other skinless sausages? Are there skinless hotdogs/wieners? I make my own sausage. If I just roll it into a cylindrical shape, would that make if a skinless sausage? I don't get this but then I don't profess to be an expert on *wienies* :)

                    8 Replies
                    1. re: c oliver
                      roro1831 Jul 14, 2009 01:35 PM

                      Jimmy Dean breakfast sausage has no casing, it comes in a tube about 2-3 inches in diameter. You just slice off a patty and fry it up. It's good for using in baked beans, just mash it up with your hands.
                      When I make meat sauce with green onion sausage i take it out the casing. Every now and then I see sausage meat sold as just the meat without the casing.

                      1. re: roro1831
                        c oliver Jul 14, 2009 03:06 PM

                        But that's bulk sausage and you're making patties. I'm pretty sure OP is taking about links.

                        Before I made my own sausage, I bought bulk all the time.

                      2. re: c oliver
                        danhole Jul 14, 2009 01:46 PM

                        C - I am not really sure about the sausages, but I know that there are skinless hot dogs. Oscar Mayer comes to mind first, and then when I went out to get some Nathan's hot dogs there were 2 packages - One said skinless and the other said natural casing.

                        Now, of course, those brown and serve breakfast sausages are skinless, but I think most sausage has some kind of skin, it's just really thin on most commercial brands. If I want a sausage with a good snap to it, then I go to a BBQ place or somewhere that makes the sausage in house.

                        If you google skinless sausage you will see that it is out there.

                        1. re: danhole
                          KTinNYC Jul 14, 2009 02:02 PM

                          From what I've seen 90% of supermarket hot dogs are skinless. You really have to go out of your way to find a hot dog in a natural casing.

                          1. re: KTinNYC
                            Will Owen Jun 19, 2010 10:29 AM

                            Historical note, from a first-hand observer: when the skinless hot dog was invented, Oscar Mayer advertised it widely and extravagantly as the Wonder of the Age. All of a sudden any hot dog in a casing became obsolete, old-fashioned, a relic of our messy and difficult past. Within a year or two you could hardly find a natural-casing dog on the market; you had to buy a "specialty" sausage if you wanted a casing and your only source was an ordinary grocery store. My parents found a natural-casing garlic wiener they liked, and that became our dog of choice for a few years, but when I'd bring any of those along to a cookout the other guys would make fun of me, because my hot dogs weren't "normal".

                        2. re: c oliver
                          sebetti Jul 15, 2009 09:26 AM

                          Boar's Head also has a skinless hotdog - which I didn't even know existed until this weekend until I purchased them for the first time and then read the label AFTER I got home.

                          1. re: sebetti
                            stratford Jul 15, 2009 01:29 PM

                            I saw these skinless Boar's Head at the store too, but never bought. Big fan of the natural casing Boar's Head. What's your verdict on the skinless? Any good?

                            1. re: sebetti
                              sebetti Jul 15, 2009 03:39 PM

                              Not bad but I prefer the structural integrity the casing provides.

                          2. k
                            KiltedCook Jul 14, 2009 01:01 PM

                            To me sausage is NOT about the casing, (if any), but the flavor of the meat and spice mixture. If it tastes like crap who cares if it snap or not?

                            1. danhole Jul 14, 2009 12:55 PM

                              I like the snap that you get with a natural casing sausage or hot dog, but my husband does not - AT ALL! I'll admit that you have to chew a bit more with the natural casing, but I think it's worth it.

                              1 Reply
                              1. re: danhole
                                Sooeygun Jul 14, 2009 02:18 PM

                                I don't like the snap either. That's why I rarely eat a sausage on a bun. I'd rather have it on a plate and cut it up with a knife.

                              2. c oliver Jul 13, 2009 07:00 PM

                                So are you saying that there are uncooked, sausage links that aren't in casings? I've never seen that. Or I don't think I've seen that :)

                                7 Replies
                                1. re: c oliver
                                  LA Buckeye Fan Jul 14, 2009 11:50 AM

                                  Yes...I think Farmer Johns makes the caseless breakfast links. I prefer these. I admit, the casing kinda creeps me out. :/

                                  1. re: LA Buckeye Fan
                                    KTinNYC Jul 14, 2009 12:41 PM

                                    You're eating sausage and it's the casing that's creeping you out?! The casing is the only part you can identify for certain.

                                    1. re: KTinNYC
                                      c oliver Jul 14, 2009 12:48 PM

                                      Too funny :) And I thought those were already cooked, i.e., brown and serve. No?

                                      1. re: KTinNYC
                                        mpjmph Jul 14, 2009 12:51 PM

                                        Just this weekend I listed to a friend, who has never seen/smelled/tasted chitterlings, talk about how gross they are while she was eating a natural casing bratwurst. I held my tongue, but just barely.

                                        1. re: KTinNYC
                                          LA Buckeye Fan Jun 21, 2010 09:50 PM

                                          lol..it doesn't creep me out because of what it contains, it creeps me out because it's like chewing on a balloon. Now, pass the chorizo!

                                          1. re: LA Buckeye Fan
                                            Will Owen Jun 23, 2010 07:00 PM

                                            There are kinds and degrees of natural casings, some capable of being chewed and others not. The first time I was served Cajun boudin blanc I assumed its casing was edible, and the snarky dude who served it to me (and took my money) chose not to enlighten me. Now, if you've grown up without ever having encountered a casing you were expected to eat, I imagine that the somewhat resistant membrane under your teeth translates in your head as Tough Rubber. As my childhood was not thus deprived, I've learned to tell the difference, and to appreciate that which is merely chewy.

                                        2. re: LA Buckeye Fan
                                          mrbigshotno.1 Jul 14, 2009 01:52 PM

                                          Don't care about casings one way or another, but those little packs of Farmer Johns breakfast sausage are great! Sometimes they are on sale for as little as $.50/pack, just the right size.

                                      2. r
                                        Reignking Jul 13, 2009 02:13 PM

                                        Breakfast sausage patties are caseless.

                                        They are also a lot easier to make, if so inclined.

                                        Personally, I don't care, as long as the meat tastes good.

                                        1. bagelman01 Jul 13, 2009 01:47 PM

                                          Some older people (my parents, not me <VBG>) wear dentures and no casing sausages are easier to chew.

                                          1. Gio Jul 13, 2009 12:13 PM

                                            Some recipes call for just the meat and so the casing has to removed. It's much simpler to buy the sausage meat in bulk.

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