How do I overcome tough sausage casing?

- Soak the sausage casing in warm water for 15-20 minutes before using it. This will help to soften the casing and make it more pliable.

- Score the casing with a sharp knife before cooking it. This will help to prevent the casing from splitting or bursting during cooking.

- Cook the sausage slowly and evenly over low heat. This will help to prevent the casing from becoming tough.

- Avoid overcooking the sausage. Overcooked sausage will have a tough casing and dry meat.

- Serve the sausage immediately after cooking. This will help to ensure that the casing is still tender.

Additional tips:

- If the sausage casing is still tough after cooking, you can try removing it before eating the sausage.

- You can also use a meat grinder to grind the sausage meat and then cook it without the casing.

- If you are making your own sausage, you can use a collagen casing instead of a natural casing. Collagen casings are more tender and easier to work with.