Sausages are delicious simply grilled in their casings, but the meat inside the casings can also be used to elevate many simple dishes that call for ground meat. Replacing a portion or all of the ground meat in a recipe with the already-seasoned meat of the sausage adds flavor and spice to the meal. From bolognese sauce to meatloaf, crumbled sausage can be a welcome addition to many dishes.
Most people use a knife to remove the casing by scoring the length of the sausage and peeling it away, but chef Fabio Viviani has a much faster method: He pinches the center of the sausage and pushes outwardly in either direction, and the meat comes out much like toothpaste from a tube.
If you'd like to try this technique, check out the recipes below:
Sausage, Chicken, and White Bean Gratin Recipe by Martha Stewart Living
Homemade Spicy Sausage and Ricotta Pizza Recipe by Maryse Chevriere
Sweet Potato Hash With Caramelized Onions, Sausage, and Eggs
Want more information on how to remove casings from sausage? Click the link below to contact us.