Below you'll find step-by-step instructions for how to properly remove the casings from your sausages.
Now, you may be tempted to just snip the top off and squeeze the meat out of the casing. If you do, you may leave some sausage meat behind in the casing.
The proper way is to cut the sausage down the middle and then unravel it - preventing food waste and maximizing flavour! See below.
Step 1: Cut along one side
- Cut end-to-end lengthwise along one side of the sausage with a sharp paring (small) knife.
- Don't go too deep! Just deep enough to cut the casing.
Step 2: Lift edge
- Lift the edge of your cut and unravel the sausage from the casing with your fingers.
- It should roll out as one piece.
Step 3: Break up meat
- Now, you can break up the sausage meat with your fingers or another kitchen utensil.
- Discard the leftover casing.
And that should be it. Use it in recipes that tell you to use sausage meat or use it as a substitute for ground pork.
While you're here, we've compiled a few of our popular sausage recipes:
This article is part of our on-going commitment to make pork cooking information accessible for Ontarians (and the world).
Only quick and easy guides here, no fluff. If you are interested in more how to cook pork information, see here: