Are you tired of struggling to open sausage packages? Do you find yourself using your teeth or searching for a knife to slice through the casing?
Fear not, because we have some tips and tricks to make opening sausage packages a breeze. Whether you’re a fan of breakfast sausages or gourmet links, our guide will show you how to easily remove the casing and enjoy your sausage without any hassle.
From freezing the sausage to finding the dotted line, we’ve got you covered. So sit back, relax, and get ready to learn how to open sausage packages like a pro.
How To Open Sausage Package?
The easiest way to remove a sausage casing is to do it while the sausage is uncooked. This will make the process much easier and quicker. Once you have your uncooked sausage, take a simple knife and cut the sausage end to end with the tip of the knife. Make sure the cut is shallow enough to pierce the casing, but not all the way through the sausage.
Next, flip the sausage over so that the cut side is facing down. Grab the split casing on one end with your thumb and forefinger and pull back the casing. This should easily remove the casing from the sausage, leaving you with freshly ground sausage that’s ready to cook or store for later.
If you want to make the process even easier, put the uncooked sausage in the freezer for about 15-20 minutes before slicing. This will help prevent the filling from sticking to the casing and make it easier to remove.
Another trick to opening sausage packages is to find the dotted line on the ham sausage and locate the small metal ring under the sausage ring. Take a small toothpick and poke it through this gap, then slide it down to easily pull out the sausage from inside. This method is quick, easy, and doesn’t require any teeth or knives.
Why Opening Sausage Packages Can Be A Challenge
Opening sausage packages can be a challenge due to the packaging material used. Many sausage products are packaged using a single-lock-style zippered package. However, this packaging style can pose a significant challenge for companies like Johnsonville, as the zipper closure can curl up during the thermoforming process, leading to extensive rework and significant waste. This phenomenon is known as “flipped zipper.”
To address this issue, Johnsonville sought the help of a trusted supplier in reclosable zipper technology. This highlights the importance of partnering with reliable suppliers who can deliver on large-scale endeavors.
In addition to packaging challenges, some sausage products are also difficult to open due to the casing used. Sausage casings are typically made from the gastrointestinal tract of animals and can be tough to remove. This is why it is recommended to remove the casing while the sausage is uncooked and to make a shallow cut along the sausage’s length before peeling back the casing.
Freezing The Sausage For Easier Handling
If you’re looking to freeze your sausage for easier handling, there are a few steps you should follow to ensure that the sausages remain safe to eat. It is essential to adhere to food hygiene rules when handling raw meat, including sausages.
Before freezing your sausage meat, make sure you have a roll of foil, scissors, and thick freezer bags handy. Remove the sausage meat from the packaging and cut it into suitable portions based on your usual usage.
Wrap each portion of sausage meat tightly in foil and then place each portion into a thick freezer bag. This will further protect it from other odours and air. Make sure to label each bag with the date the sausage was frozen.
If you’re freezing fresh brats or pre-measured sausage patty amounts, arrange them on a parchment-lined baking sheet with space between each portion. Pre-freeze them individually for 1-1/2 to two hours before packaging for extended storage. This will keep portions from sticking together so that you can easily remove a single brat or sausage patty when you need it.
When freezing sausages, it’s crucial to keep the refrigerator and freezer clean and wipe up spills immediately. Check leftovers regularly for spoilage and store refrigerated foods in closed containers or sealed storage bags. The FDA suggests keeping the refrigerator temperature at 40° F (4° C) or below and the freezer temperature at 0° F (-18° C). Constantly check the temperature using an appliance thermometer.
By following these simple guidelines, you can freeze your sausage for easier handling without worrying about food safety concerns. Whether you’re using cheap supermarket sausages or super meaty ones from your local butcher, all types of sausages can be frozen for later use.
Using Scissors Or A Knife To Cut The Casing
If you don’t have a toothpick or don’t want to use your teeth, you can also use scissors or a knife to cut the casing. However, you need to be very careful when doing this. Use a sharp kitchen knife or a pair of scissors with a pointed tip.
Start by making a shallow cut on one end of the sausage, being careful not to cut too deep and puncture the casing. Then, turn the sausage around and make another shallow cut on the opposite end. You can then use your fingers to peel back the casing and remove it from the sausage.
If you’re using scissors, hold the sausage steady with one hand and carefully cut along the length of the sausage with the other hand. Again, be sure not to cut too deep and puncture the casing. Once you’ve made the cut, use your fingers to peel back the casing and remove it from the sausage.
It’s important to note that if you puncture the casing while cutting it, all the moisture will come out, which will ruin the flavor of the sausages. So take your time and be careful when using scissors or a knife to cut the casing.
Tips For Removing The Casing Without Damaging The Sausage
Removing the casing from sausage can be a delicate process, as you don’t want to damage the sausage itself. Here are some tips to help you remove the casing without causing any harm to the sausage:
1. Use a sharp knife: Make sure your knife is sharp before attempting to remove the casing. A dull knife can cause damage to the sausage, so it’s important to use a sharp one.
2. Cut shallowly: When cutting the sausage, make sure to cut shallowly so that you only pierce the casing and not the sausage itself. This will make it easier to remove the casing without damaging the sausage.
3. Pull carefully: When pulling back the casing, do so carefully and slowly. This will help prevent any tearing or damage to the sausage.
4. Freeze the sausage: As mentioned earlier, putting the uncooked sausage in the freezer for 15-20 minutes can help prevent the filling from sticking to the casing and make it easier to remove.
5. Soak the casings: If you’re using natural casings, make sure to soak them adequately and flush water through them before using them. This will help remove excess salt and make them more tender, making it easier to remove them without damaging the sausage.
By following these tips, you can easily remove the casing from your sausage without causing any harm to the delicious filling inside.
Enjoying Your Sausage Hassle-free
Now that you know how to easily remove the casing from your sausage, it’s time to enjoy it hassle-free! Whether you’re grilling, broiling, or reheating your sausage, there are a few tips to keep in mind to ensure it’s cooked to perfection and safe to eat.
First and foremost, always use a meat thermometer to check the internal temperature of your sausage. The minimum safe internal temperature for sausage is 160°F. This is especially important if you’re reheating leftover sausage or cooking it on a grill or broiler.
If you’re grilling your sausage, preheat the grill and place the links over medium flame for 15-20 minutes. Use tongs to turn the links often until they are golden brown. If you’re broiling your sausage, place them on a broiler rack at least 7-9 inches below the heating element and broil until golden brown (about 13-15 minutes each side).
When reheating your sausage, you can use either the microwave or pan frying method. If using the microwave, heat one link for approximately one minute on high or until warmed to your satisfaction. If using pan frying, heat a pan to medium temperature and add six tablespoons of water. Place the links in the pan and cover it. Continue heating for 10-12 minutes, turning the links often. Remove the cover and continue cooking for 5-7 minutes or until golden brown.
It’s also important to store cooked sausage properly to prevent foodborne illness. Discard any leftovers that have been left at room temperature for two hours or longer or at 90°F for one hour or longer. Wrap or cover leftovers and refrigerate them in a shallow container. Serve within three to four days.
With these tips in mind, you can enjoy your sausage hassle-free and with peace of mind knowing that it’s cooked to perfection and safe to eat.
