Tough Smoked Sausage Skins

[Bjxds]

Every time I smoke sausages, home made, store bought, Johnsonville...., It doesn't matter what kind. The skin ALWAYS turn out tough, as in take em out of the skin to eat.

Everything else I smoke turns out GREAT!

Any ideas, Things to try? I have tried from 180-250, 1- 4 hours, NOTHING makes a difference.

 

[Jim6820]

Are you talking about reheating already smoked sausages? If so, I do mine at 450-500F, turning frequently to avoid burning. When I’ve tried the lower temperatures, they turned out like you described.

IMO, already smoked sausage doesn’t need more smoke (low temp), it needs heat to penetrate to the center without burning the skin. I actually use my gas grill to cook most sausages. We eat a lot of Basque Chorizos: they are pre-cooked/smoked and that’s how I do them. They are in natural casings and are never tough.

 

[SmokeOCD]

I agree with @Jim6820, you're just cooking them at the wrong temp.
I would use CI, grill grates, or a griddle to cook them. They'll get some smoke and the casings will get cooked instead of turning rubbery. I do my onions first, then push them aside and the griddle is nicely oiled for the sausages.

 

[RHEINLEIN]

Brats: We always simmer in beer and onions first.
Then brown them on the grill .
Then back to the beer and onions.

Very tender and delicious, also the skins won’t split and lose all the juice.

 

[Gonefishin]

FWIW, when I cook sausage of any sort on the grill or smoker they turn out tough, grilled being worse then cooked on the smoker at 225. By far cooking in the smoker in a casserole dish with a can of kraut comes out the most tender and the most moist (?). Which cooking type used depends on what we want on a given day.

 

[SmokeZilla]

Brats: We always simmer in beer and onions first.
Then brown them on the grill .
Then back to the beer and onions.

Very tender and delicious, also the skins won’t split and lose all the juice.

What he said. Soften them up then bring on the sizzle.

 

[Gonefishin]

I’ll have to try that.

 

[Greg Jones]

I usually lose the casing and then cook. I just don’t care for the texture of casing on sausage or membrane on pork ribs. Many folks don’t mind at all. But the steam in beer trick gives the best results for me if I leave them on.

 

[Motodad1776]

I do raw Johnsonville or similar quite often, always do at 275 and the skin is never tough.

 

[Bjxds]

I do raw Johnsonville or similar quite often, always do at 275 and the skin is never tough.

How long do you cook them?

 

[C. Keeper]

Back in the day, removing the skin from sausage was a surgical procedure.

 

[BigDan]

Back in the day, removing the skin from sausage was a surgical procedure.

 

[Motodad1776]

How long do you cook them?

Not sure as I honestly don't pay attention, just cook till they are done and I turn them frequently.

 

[Bjxds]

Ok thanks