Dry-cured sausage is a delicious snack that will always find a place on both everyday and festive tables.
However, often cleaning the product from the natural film turns into a real quest.
Culinary expert of HERE NEWS, chef and fourth-class baker Yulia Arkhipova will share with you a life hack on how to do this in no time.
The hassle of peeling sausage skins is actually hidden in one simple life hack that you might not know about.
It is enough to scald the tip of the sausage stick with boiling water, and the casing will then come off the meat itself.
However, it is not recommended to cut off the excess edges of the film completely, as this will result in the sausage drying out.
Therefore, cut off a piece as much as you need at the moment, and stretch the rest of the film over the sausage and secure the end. This way, you won’t have to mess around with getting rid of the skin for a long time and the sausage will be tasty and fresh for a long time.
Expert: Arkhipova Julia
