We all know that there is a thin layer of skin on the outside of the salami, some are natural, some are artificial, the second is inedible and needs to be removed. Let's look at it specifically below!

The sausage casings need to be torn off

The natural casings are edible and do not need to be torn off; if they are artificial casings need to be torn off.

If it is a pig's casing is edible; if it is artificial, don't eat it. In fact, it is best not to eat the outer skin of the sausage, because the sausage in the production of the sausage is to be in the open air to dry, the outer skin of the sausage will have dust; if you want to eat it, rinse with water, steam and then eat. Sausage casing is divided into natural and artificial two kinds, natural is generally pig small intestine or cow intestine, artificial is divided into protein casing and plastic casing two kinds. Except for the plastic casing, the others are edible. The distinction is very simple plastic casing is completely transparent and because of its scalability, the ends of the sausage are sealed with metal snaps.

How to remove the sausage casing

Put some water in the pot, wait for the water to boil, put the sausage into the soup for a while, the layer of film will become white, from the head of the first pull, the whole film will come out.

The process of making Chinese sausage is like this: scrape the fresh pork sausage inside the adherents, and then fill the seasoned pork in, and then dry it to become Chinese sausage.

You said that the dry hard "plastic" is in fact dry after the sausage skin, is edible. There are ways to eat: boiling, steaming, frying. You can steam the whole, you can also cut into slices steamed, you said the hard to get, the analysis is to want to cut with the skin, because the skin is more indifferently not good to cut, if you go to this layer of skin sausage may be scattered.

If you really want to go to the skin, first steamed, the outer skin after steaming is very good cut.

Generally, when it comes to casing, we choose to use small intestine of pig or sheep as casing. However, in fact, the powdered sausage (the kind of pig intestines thicker than small intestines) can also be used to make sausage casings, and because the powdered sausage is thick enough, it is not easy to break when scraping sausage casings, and it is easier to master than using small intestines. The casing can be bought at the free market where they sell pork. When you buy it, make sure it's a whole sausage, with no breaks in the center.

tip: Another question is whether to use dry or wet sausage casings. In fact, both are the same, pig small intestines bought as long as you tear off the white oil on top, and then clean it, you can use it, scrape or not scrape the meat can be. The dry sausage coating is better for storage, so dry and wet sausage coating still depends on the specific needs.