I think I posted this before. With all the new members I'll post it again.
I dislike trying to eat the casing (skin) they use on Polish type sausage. Cooking on the BBQ usually results in a very black, burnt, crusty skin, with a cold center! No matter how it’s cooked you still have to contend with the skin when eating it. Removing the skin after the sausage is cooked can be a chore using a knife and fork, or very messy on the fingers. I found that a vegetable peeler will remove the casing from the Polish type sausage with little or no waste. First freeze the sausage, then with the vegetable peeler, peel off the casing it as you would any vegetable. Use a paper towel to hold the sausage, as it will be to cold to hold in the bare hands.