Sausage: Cased Or Uncased?

Sausage: Cased Or Uncased?

Sarah Rae Smith
Oct 7, 2009

We know grilling and outdoor month has passed us by, but with the temperatures starting to cool off a bit, this is really our preferred time to cook outside. It also makes it a fabulous time to make your own sausage, but we're curious...
Which do you like better? Cased? Or uncased?

This past weekend was the American Royal BBQ tournament in Kansas City (look for a full post with super tasty pictures tomorrow!) and we're still recovering from the events. One of the best parts of attending and competing in a contest of this sort is 24 hour, round the clock, delicious food! So when surrounded by pound after pound of tasty smoked meats, it's ok to be a little picky about what you eat.

We're typically partial to smoked, uncased sausage. But the coiled and cased sausage above completely changed our mind. The slow smoke caused the natural casing to all but melt away, keeping all the fats and juices stored up inside. Delicious!

What way do you prefer your sausage (which sounds like a bad pick up line), cased or uncased? Let us know in the comments below!

Related: How To: Grind Your Own Sausage

(Image: Sarah Rae Trover)

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