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Message: <blockquote data-quote="pluckem" data-source="post: 275958" data-attributes="member: 843"><p>Use a non edible fibrous casing (like used in some summer sausage / salami) and smoke the sausage just as you normally would. Then remove casing before eating or even cooking. </p><p></p><p>Pan simmer the sausage, half covered in water. Keep the water to a light simmer so you don't get to a temp that will render all the fat out.  Eat as is or then crisp up outside if you want some color and added texture.</p></blockquote><p></p>

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