On Thursday, October 10, 2019 at 6:35:55 AM UTC-7, wrote:
> I have the same problem when I cook them to eat as a separate dish (baked in a cast iron skillet at 425 F for 10 minutes, flip and cook another 10 minutes). The casings are tough, and yes they do pop when you bite them.
>
> However, I sometimes cook them along with sauerkraut (cook in skillet as above, then add to a pot with sauerkraut and simmer for an hour or two). When I do this, the brats' casings are very tender, in fact the brats will break up if you stir the stuff very much. I guess the acidity of the vinegar breaks down the casings.
>
> You BBQ guys might try soaking them in vinegar for a couple of hours before grilling...not sure if that will affect the flavor in a negative way.

Well as an actual Krizman I'll say that you should simmer their smoked sausage in a liquid and then with sauerkraut, and the skins will not be tough at all. They're cured and precooked, so no need to overdo it.