For anyone who has enjoyed a slice of summer sausage, the question of peeling the outer layer has likely crossed your mind. The answer is not always straightforward and depends entirely on the type of casing used by the manufacturer. By understanding the different materials and learning how to identify them, you can confidently decide whether to peel or eat it with the casing.
Types of Summer Sausage Casings
Summer sausage, which is a type of cured and smoked sausage, typically uses one of several types of casings during its production. The casing's material determines whether it is meant to be eaten.
Fibrous Casings
Fibrous casings are the most common type used for large-diameter cured sausages like summer sausage. Made from cellulose fibers, these casings are designed to provide strength and consistency during the smoking and drying processes.
- Appearance: Often has a matte finish and can come in clear or colored varieties (like mahogany).
- Purpose: Not meant for consumption and should be peeled off before eating.
- How to Remove: They can sometimes cling to the meat, but are generally removed easily after a quick soak in water or chilling.
Collagen Casings
Collagen casings are made from the collagen in animal hides. For summer sausage, manufacturers often use a processed, non-edible version that provides strength.
- Edible vs. Non-Edible: While some collagen casings are thin and edible (used for products like breakfast links), the thicker, processed collagen casings used for large, smoked sausages are not intended to be eaten.
- Identification: Look for manufacturer instructions, as edible and non-edible collagen casings exist. The non-edible ones are typically thicker and less pliable.
Plastic Casings
Impermeable plastic casings are sometimes used for pre-cooked or processed sausages. These are designed purely for processing and do not let smoke or moisture through.
- Appearance: Can be printed with a logo and typically has a very smooth, synthetic feel.
- Purpose: Not for consumption and must always be removed.
Natural Casings
Less common for large-diameter commercial summer sausages, natural casings are made from the intestines of animals.
- Are they edible? Yes, natural casings are edible and completely safe to eat.
- Identification: They often have a less uniform, more traditional appearance and texture. If a product uses this type, the package usually indicates it.
How to Determine If Your Casing Should Be Peeled
Without explicit packaging instructions, there are several visual and tactile clues to help you identify if the casing should be removed.
- Check for Printed Labels or Logos: If the casing has a brand name, logo, or other printed information on it, it is a synthetic, inedible casing and must be peeled off.
- Evaluate the Texture: An inedible casing, like fibrous or thick collagen, will feel thick, rigid, and often fibrous. If it feels plastic-like or overly tough, it is meant to be peeled. An edible casing will be thinner and more pliable.
- Inspect the Appearance: A casing with a smooth, perfectly uniform, manufactured look is likely inedible. A natural casing might have slight imperfections or a more organic appearance.
- Look for Ease of Removal: If the casing comes away from the meat easily with a gentle tug after slicing, it was designed to be removed.
The Peeling Process for Inedible Casings
Removing the casing from a summer sausage is a simple process. The best way depends on your serving preference.
- For the entire sausage: For large-diameter sausages, you can make a lengthwise cut along one side with a sharp knife, just deep enough to score the casing. Once scored, the casing can be peeled back from the meat. Chilling the sausage can make this easier, as the meat firming up helps it detach from the casing.
- For individual slices: Many prefer to slice the sausage first, and then peel the casing from each individual piece. This can be more efficient, especially if you are not serving the entire stick at once. Simply run a small knife just under the casing edge to lift it, then peel it away.
Comparison: Edible vs. Inedible Summer Sausage Casings
| Feature | Edible (Natural or Some Collagen) | Inedible (Fibrous, Cellulose, Plastic) |
|---|---|---|
| Material | Animal intestines (sheep, hog) or highly processed collagen | Cellulose, fibrous paper, or synthetic plastics |
| Purpose | Contains meat while adding to the texture and flavor | Provides structure during curing and smoking; protects the product |
| Texture | Tender, provides a distinct "snap". | Tough, chewy, or plastic-like; not pleasant to eat |
| Appearance | More natural, less uniform, may have unique markings | Uniform shape, sometimes printed with logos or colors |
| Handling | Requires careful handling during stuffing | Durable and consistent, preferred for mass production |
| Serving | Typically consumed with the sausage, if desired | Must be removed before eating |
The Verdict: To Peel or Not to Peel?
The answer to "are you supposed to peel the casing off summer sausage" is almost always yes for store-bought varieties. Most commercially produced summer sausages use fibrous or non-edible collagen casings that protect the product during its extensive smoking and drying process but are not intended for consumption. However, the ultimate decision is up to your personal preference and the casing's material. Always check the packaging first for guidance, and if in doubt, err on the side of caution and peel it away. The meat inside is what you are paying for, and its flavor is not dependent on consuming the outer layer.
Conclusion
The long and short of it is that most summer sausage casings are designed to be removed before eating. These are typically inedible fibrous, cellulose, or thick collagen varieties used for durability during curing and smoking. By checking for printed labels, assessing the texture, and observing the casing's appearance, you can easily determine the right course of action. If you're ever unsure, peeling is the safest and most common practice. This ensures a more pleasant eating experience, allowing you to fully enjoy the savory flavor of the cured sausage without any tough, synthetic texture getting in the way.
Casing Identification Cheat Sheet
- Printed casing (logo, brand name): INEDIBLE, peel off.
- Thick, fibrous, or plastic-feeling casing: INEDIBLE, peel off.
- Thin, delicate, with natural look: LIKELY EDIBLE, but check packaging to be sure.
- Packaging mentions "fibrous" or "cellulose" casing: INEDIBLE, peel off.
- No information, but seems tough: Better to peel it off.
A Note on Tradition
While some traditional, handmade sausages use edible natural casings, the vast majority of products you find in supermarkets, especially large-diameter summer sausages, use inedible synthetic casings. This makes identifying the casing a crucial step in preparing your food properly. For the best flavor and texture, peeling is the key to a great summer sausage experience.
