How would one even go about doing that?No. I don't take the skin off a hot dog either.
I looked up what "artificial" casings are made from and it says collagen and cellulose and it's used primarily in meats that are pre-peeled before they are sold, like hot dogs and deli meats.
Edit to add that I just read Johnsonville Brats are fully cooked, premium, coarsely ground pork sausages in a 5.75-inch beef collagen casing, already browned with grill marks and grilled for superior flavor.
Interesting. I'm wondering if there are any sausage manufacturers that use actual animal intestine.
Asking that question, here is the answer I found: No. Intestines were the original casings when sausages were first invented. They are sometimes still used in all natural butchers. These days most sausages are made with “Manufactured artificial casings are made of cellulose, collagen or synthetic materials.”
Makes sense, I suppose, for mass production. But those little corner butchers more than likely use animal intestine.
Pretty much my same exact thoughts.Johnsonville sells sausages two ways, fully cooked near the hot dogs, or raw in the meat department, with "natural casings."
I find the casings on the fully cooked versions a bit chewy, but the casings on the raw ones, once cooked, are fine with me.
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Oddly, that's something I've always wanted to try.and all this makes me think of Hagis.... all natural casings, LOL!
SnapI never remove casings from sausage.
When I make my own sausage I always use natural casings - aka intestines.
I think you're right. I remember something like that. And, if I remember correctly, it said that any haggis imported to the U.S. cannot contain lung.I read somewhere recently about hagis getting ready to be imported again direct from Scotland. There was some mention of the lung content but I don't remember exactly what. Also do'nt remember the destination, Canada or the U.S.