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

I'm glad you brought this up. I thought I was the only one who did
things like peel sausages! I've tried many ways but try making
lengthwise slits and peeling it like a banana. With practice you should
become very good at complete removal. Until then do your best and try
to pull the skin off at a smooth steady rate. It works for me! : )

> wrote:
>I'm glad you brought this up. I thought I was the only one who did
>things like peel sausages! I've tried many ways but try making
>lengthwise slits and peeling it like a banana. With practice you should
>become very good at complete removal. Until then do your best and try
>to pull the skin off at a smooth steady rate. It works for me! : )

What happens if you parboil it first?

--Blair
"Loosen up those carbon-carbon bonds."

wrote:
> I'm glad you brought this up. I thought I was the only one who did
> things like peel sausages! I've tried many ways but try making
> lengthwise slits and peeling it like a banana. With practice you
should
> become very good at complete removal. Until then do your best and
try
> to pull the skin off at a smooth steady rate. It works for me! : )

Isn't there a device that turns wieners into an octopus, a litte body
with 8 testicles: http://www.octodog.net

Sheldon