"Pierre" > wrote in message
oups.com...
> 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
>

I found that cooking my homemade sausage at too low a temp will caue the
casing to be tough, I say, jack up the temp., don't restuff.
--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw