Thanks - my question is not when to use it, but how - how does one deal with the casing.
When you buy chorizo from a butcher, you can by it more or less dried. They often have a bunch of them on the drying rack, and you can ask for more fresh or more dry ( when I went in they only had one left ).
I will try @boogiebaby 's idea of squeezing, I’m a little skeptical but can give it a shot.
Thanks!
