I was sort of wondering this because when I take the sausage out of the casing for a recipe I typically cook the casing for my dog. I was wondering if that’s a healthy treat or an Unhealthy treat. He does not wonder this.

This is such a weird post. I can't imagine how miserable OP must be.

If you eat enough sausage for the casing to be significant, the casing probably isn’t the problem.

Anonymous wrote:Why do people who take the casing off buy sausages in casing? When I want sausage for sauce/sausage rolls/etc I just buy it by the pound like ground beef.

Depends on what you can get. I do this with Italian sausage for pasta sometimes, but I don't ever see Italian sausage bulk at the store. I don't see bulk chicken sausage that often either, although I think Whole Foods might have it.

Why do people who take the casing off buy sausages in casing? When I want sausage for sauce/sausage rolls/etc I just buy it by the pound like ground beef.

I always take my casing off. But it’s a texture thing for me. Hate the “pop” and chewing the casing. If it wasn’t for texture, nutritionally it is still about the same.

Anonymous wrote:

Anonymous wrote:Agree with a PP. Therapy is needed here.

Wondering whether sausage is healthier with or without casing calls for therapy?

Pot, kettle

No, they’re using a sauté pan.

This has everything to do with your own insecurities and pettiness toward your sister in law and nothing to do with sausage casings (but for the record they add negligible calories)

Anonymous wrote:Agree with a PP. Therapy is needed here.

Wondering whether sausage is healthier with or without casing calls for therapy?

Pot, kettle

Oh you want sooo badly to hear that it’s healthier so you can feel superior to your sister. Get help, seriously.

Anonymous wrote:You might be able to drain out fore of the fat if you cook it in crumbles, but I doubt chicken sausage has enough internal grease to make a difference.

You could “test kitchen” it by cooking side-by-side batches. See how much fat you can drain off from each. I’d be shocked if it’s enough to make a difference.

I was going to say the opposite, that maybe more surface area on the crumbled sausage means it soaks up more of the cooking fat.

I think crumbled sausage is much tastier, because I like the browned outside bits the best. In fact, when I make my own sausage I don't even bother with casings. But it never occurred to me that being lazy like that was a health strategy. I'd love to know I'm wrong!

Unless you have difficulty digesting casings for some random reasons I can’t think of a single reason why removing them would be healthier. If you want to get more fat it just poke them with a fork in a few places before cooking.

It seems like this question is just a way to own your sister. Either is fine, you are being an ass.

Anonymous wrote:I think this is a preparation decision. In sauces its usually better to remove and crumble. On their own, I wouldn't remove casings.

+1

I think this is a preparation decision. In sauces its usually better to remove and crumble. On their own, I wouldn't remove casings.