Made a butt-kicking batch of sausage yesterday, but used a new casing
which; although is hog, they smoked up tough. Short of making a new
batch of sausage, I'd like to take the meat out of the casings on the
remaining 15 lbs of yesterdays sausage, and restuff into a proven
winner and more tender hog casing. Sounds simple enough, but am I
missing something?

TIA for any thoughts and experiences.

Pierre