Opening sausage packaging can be a hassle. You struggle to find the perforated edge, resort to using your teeth, or desperately search for a knife to slice it open. But have no fear – opening sausage packaging can be easy with the right techniques!
In this article, I’ll walk you through the various methods for effortlessly opening sausage packaging. Whether it’s removing the casing from raw sausage or accessing fully-cooked sausage links, I’ve got you covered. You’ll learn handy tricks like freezing sausages prior to removing casings, locating the easy-open dotted lines, and minimizing damage during the process.
Follow these simple steps, and you’ll be enjoying your favorite kielbasa, brats, or breakfast links without spending 10 minutes fighting with the package. Let’s dive in!
For Raw Sausage in Casings
Raw sausages like Italian sausage or breakfast sausage links need to be removed from their casings before cooking Here are tips for easy casing removal
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Place sausages in the freezer for 15-20 minutes. This prevents filling from sticking to the casing.
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Use a sharp knife to make shallow slices from end to end without puncturing the sausages.
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Flip sausages over and peel back casing starting from the slit ends It should slip off easily
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Alternatively, use pointed scissors to cut lengthwise down the sausages without cutting too deep.
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If using natural casings, soak them first to make them more pliable before stuffing sausages.
Taking the time to properly freeze and slice the sausages prevents damage and allows the casing to slide right off.
For Fully-Cooked Sausages in Packaging
Pre-cooked sausages like hot dogs or smoked kielbasa often come sealed in plastic packaging. Here are some tricks for getting into these:
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Locate the dotted line on the packaging meant for easy opening.
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Use a toothpick or fork tip to poke one end of the sausage near the metal ring underneath.
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Twist the pick to create a small hole.
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Pinch the metal ring and peel down package towards other end.
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Alternatively, use kitchen shears and cut shallowly along the length.
The key is finding that perforated edge or making small cuts rather than haphazardly hacking away at the package.
Storing and Freezing Sausage for Later Use
To safely freeze sausages for easier opening later:
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Portion raw sausage meat and wrap tightly in foil, then place in freezer bags.
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Arrange uncooked links on a parchment lined pan and pre-freeze before bagging.
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When ready to use, defrost in the refrigerator overnight before removing casing.
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Cooked sausages can also be frozen. Wrap tightly in foil or plastic wrap before bagging.
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Label bags with contents and freeze-by date. Consume within 2-3 months for optimal freshness.
Proper freezing keeps sausages fresh so casings can be removed or packages opened easily when needed.
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Life hacks:How to Open Sausage Package
FAQ
Are you supposed to unwrap sausage?
How to open BoBo ready to eat sausage?
Can you access a single sausage at a time?
But last night I discovered a way to access a single sausage at a time, without exposing the rest of them to air and starting the sausage countdown clock. I’d finally made it back to a 200-pound deadlift for the first time since I broke my angle, and lifting so heavy meant I was still hungry, even after dinner.
How do you pack and ship homemade sausages?
Here are some tips on how to properly pack and ship homemade sausages to ensure that they will arrive in perfect condition. When shipping fresh sausages, place them in a Ziploc bag and flash freeze. Then, wrap it in butcher’s paper and bubble wrap before placing inside an air-tight container.
How do you eat poached sausage?
Or you can peel the casings off, slice the links into coins, brown them in a skillet and add them to omelets, beans, soups, sauces, and so on. Or you can leave the casing on, slice into coins and roast in the oven and use the same way. The casing on poached sausages tends to be rubbery and chewy because it is very hydrated.
How long does raw sausage take to cook?
An open package of raw sausage should be used within 3-5 days. These sausages can be smoked, grilled, pan-fried or roasted directly, or they can be poached first and then grilled, pan-fried or roasted. Why take the extra step of poaching first?