Dry, course sausage

[JPMN]

I purchased some Italian sausage for a charity event. The sausage is very dry and very course. I believe the casings are pork. Is it ok to regrind the sausage in the casings, then, add some extra spice and moisture. I would not re-stuff them but use the ground sausage for pizzas, cooking, etc.

[mrobisr]

I have never tried what you are suggesting, but if I had to fix your problem I would remove the casing then proceed.

[Bob Stehlik]

JPMN I have to agree with mrobisr. I think the casings will slip off the meat and start to bind up your grinder, kind of like some meats with tendons or a heavy silver skin. To be safe, I would partially freeze and just slit the casing, it should peel right off, and the grind the meat.

[neil ramlow]

take the time to remove casings , keep everything cold, proceed with extra moisture and spice. give us an update.

[Jonathon]

JPMN Yeah, you wont get the casing to stick again. It probably either did not have enough fat content or the meat they used was of lower quality. This sounds odd to say because Sausage started to be able to use the lower quality cuts of meat (trim) but there is a difference between the quality of the cut and the quality of the meat.

Oh, should have read the last sentence! Yes, you are good to go for your plan!