Fans of boiled sausages are divided into two types.
Some gourmets always remove the casing from the sausage product before putting it in the pan.
Other cooks do not remove the film from the sausages before they start cooking them.
Who is right in this dispute? The answer will surprise many.
Should sausages be cooked in casings?
It turns out that there is no need to remove the film from sausages before processing them in boiling water.
The fact is that the absence of a casing will most likely result in the sausage product losing fat: the latter will simply “go” into the water.
As a result, the dish will not be as appetizing as you would like.
In addition, without the film, the sausages will lose protection from boiling and swelling. Instead of a whole and beautiful dish, you will get an unpleasant-looking mass.
As for the dangerous compounds that supposedly pass from the artificial casing into the product during heat treatment, there is no need to worry about this.
Modern manufacturers make the shell from a safe material that can withstand high temperatures.
How to remove film correctly?
So, we came to the conclusion that it is better not to remove the film from the sausages before cooking.
Therefore, the shell should be removed from the finished dish.
But how to do this without burning yourself? After all, the film, like the sausage itself, is very hot.
There is no need to wait for the cooked sausages to cool down. But it is worth pouring cold boiled water over them. Then the film will come off without any problems, and the dish itself will not have time to cool down much.
