Removing the casing from dry-cured sausage can be quite difficult, because it constantly tears and comes off in pieces.
But this popular problem can be solved with the help of a simple life hack.
Chef Yulia Arkhipova spoke in more detail about this effective method.
An effective method
The edge of the sausage should be dipped in boiling water for a few seconds. As a result, the casing will come off easily and without much effort.
Just don't put the sausage completely in water. Otherwise, it will have a negative effect on its consistency and taste.
You can also remove the casing using other methods. For example, you can hold the sausage over steam for a couple of minutes.
In addition, the sharp edge of the sausage can be placed under a stream of cold water for a minute. Moreover, this method is best suited for sausages or frankfurters.
You can also put the sausage stick in the freezer for half an hour. After that, the casing will come off quickly and easily.
Earlier we talked about whether you need to add onions to minced meat.
Expert: Arkhipova Julia
