I like the deli smoked sausage that comes vacu-packed. It is bent into
a tight "U" shape, and is about 1 1/4 inch thick. I like it because it
doesn't yield much fat when cooked, and I like the taste. However the
"skin", while theoretically edible, is a problem. I hate having the
skin in my mouth. I've tried skinning it off before cooking--and also
after cooking. Invariably, I end up trying to get bits and pieces of
the skin off the meat.

Any suggestions would be appreciated. TIA

Nancree