Chewy casing help

[Peterb]

Tough casings. I have been making various sausages for several years. The polish dogs with cheese are out standing, but occasionally the casings (hog). Come out a little tough and chewy. They are soft and pliable while loading and appear nomal, other than a bit chewy. What might I do to prevent this?
Thanks
Peter

[HKDave]

I've run into this a couple of times. Try this: after you stuff and link, dry your sausage overnight, uncovered, in the fridge. The casings will become thin and papery, and should be less chewy when cooked.

[Peterb]

Thanks Dave. I'll give it a try

[vagreys]

Hog casing also sometimes goes chewy when poached or microwaved. Natural casing will be crisper fried, baked, roasted or grilled.