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Skinning bockwurst?
frightlever
18-01-2013
I like Lidl's bockwurst (Dulano smoked and cured pork sausages - I think these are a bockwurst, I may be wrong) sausages, broadly speaking, but the skins are something else. I tend to chop them up and fry them for breakfast wraps, or chunk them for casseroles and pasta bakes, but the skins can still be pretty tough. The end bits are like bullets after cooking.

I just read about Americanized "Vienna Sausages" which are basically a bratwurst sliced and canned, but with the skins removed.

Am I missing a trick? Should I be removing the skins from the bockwurst before I cook it, or after I cook it, maybe? It peels off, but it ain't easy.
degsyhufc
19-01-2013
Is it smoked and cured like a salami/pepperoni/chorizo?

If so then on some of them the skin can be rather thick and can be removed.
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