Not a single festive table is complete without cold cuts. It is satisfying, beautiful, tasty and easy. But not always. Many housewives are faced with the problem of removing the skin from semi-smoked, smoked and dried sausages. Here are some simple tips to make skinning your sausage easier.
Instructions
Step 1
Leave the sausage under running cold water for one to two minutes. Not only will the skin come off easily, the sausage itself will be cut smoothly and thinly.
Step 2
Scald the sausage with boiling water. Wipe dry quickly with a tissue. Then the skin will surely come off easily and completely.
Step 3
It is better not to water dry-cured sausage with boiling water. The skin on such a sausage can be removed by putting it in the freezer for 30 minutes beforehand.
Step 4
If the casing is still difficult to remove from the sausage, hold the meat product slightly above the steam. Then use a sharp knife to peel off the skin with force.
Step 5
The skin peels off well from the sliced sausage. After all, it is easier to remove the coating from a thin slice than from a whole stick.
Step 6
Sometimes the sausage does not need to be peeled at all. If it is in a natural casing, the manufacturer does not expect that edible skin will be removed from it. Just rinse it under water and dry it off with a towel.
