Italian sausage slices

[Essen1]

Quick question to the board...

I have used Italian bulk sausage for my pies but would like to try sausage slices. My question is after baking or frying the sausages and letting them cool, should I remove the casing before they are being sliced and go on the pizza or just leave them as is?

[TXCraig1]

I've never done it this way, but speaking as a consumer, I think you should take them out of the casing.

CL

[parallei]

Mike - I bake whole sausage at about 350F, then cut them on sort of a diagonal.  Don't over cook, 140 is fine.  I leave the casing (natural) on, doesn't seem to bother anyone... 

[Essen1]

I've never done it this way, but speaking as a consumer, I think you should take them out of the casing.

CL

Craig,

Thanks for the input.

You mean remove them from their casing after cooking them, right?

[Essen1]

Mike - I bake whole sausage at about 350F, then cut them on sort of a diagonal.  Don't over cook, 140 is fine.  I leave the casing (natural) on, doesn't seem to bother anyone... 

Para,

Thanks, bro.

That's exactly what I did tonight and my taste testers didn't even wondered about it. They just ate it.    And 140°F sounds about right. The slices will finish cooking on the pie.

However, I noticed in many online photos that 90% of the sausage slices curl up, which led me to believe that most of them leave the casing on. I have three whole sausages left and going to remove the casing to I'll see which one is better.

[TXCraig1]

Craig,

Thanks for the input.

You mean remove them from their casing after cooking them, right?

That's what I was thinking (assuming you were not putting the slices on raw), but it sounds like it's not a big deal.

[Essen1]

That's what I was thinking (assuming you were not putting the slices on raw), but it sounds like it's not a big deal.

Craig,

I honestly didn't notice the casing at all but a I might try them without the casing just for the heck of it.