breakfast link sausages

Discussion in 'Sausage' started by boykjo, Oct 4, 2015.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Found some butts on sale for $1.18 lb. Picked up 10 lbs and made some bulk breakfast sausage. After testing  I had 5 lbs left of the bulk and decided to make some breakfast links. I have 22/24mm Butcher and packer sheep's.. Soaked them for a few days.


    nice and soft... easy to fan out and place on the tube



    Nice and wet on the stuffing tube... Easy to slip off and avoid blow outs


    A nice coil of sausage



    Linking up


    All linked up


    A nice batch of breakfast links. Going to semi freeze then vacuum seal so they keep their shape


    Washed the jar then put hot water in it and into the microwave. brought the water to a boil. poured the water out and cooled the jar. Placed the casings back into the jar with 1/2 cup non iodized salt ready for next use...


    A good shake and back to the fridge


    A little over cooked but still tasty



    I used Some soy protein isolate I had........ Thought it turned out pretty good in the fresh sausage


    Thanks for looking

    Boykjo
     
    dannylang, venture and shoebe like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. I still haven't opened my sheep casings yet.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good from here,nice job on the links.

    Richie
     
  5. shoebe

    shoebe Meat Mopper SMF Premier Member

    Nice job, they look great
     
  6. mrbeef

    mrbeef Smoke Blower

    Lookin good!
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Good looking sausages Joe..... Thumbs Up..
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice job as usual Joe ! Thumbs Up
     
  9. nice looking sausage there.[​IMG][​IMG]
     
  10. dward51

    dward51 Master of the Pit OTBS Member

    Those are some grate looking breakfast links. 
     
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Long perfect to me Joe. Nice work!
     
  12. Looks Great!!   Makes me want to make them again...  

    John
     
  13. mummel

    mummel Master of the Pit

    I love your sausage posts.  For real.  What recipe did you use?

    Also, when I tried to link my sausages from the droewors thread, I immediately got blowouts.  Does soaking the casings permanently in water soften them so they break easier?  How do you prevent blowouts while linking?
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very Nice - great job

    DS
     
     
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    No... soaking the casings makes them saturated with water (lubricated) and pliable where they can stretch and prevent blow outs. Getting to know your stuffer, proper casing handling and a little stuffing experience will help eliminate blow outs and linking.

    You have to learn not to over stuff and under stuff for linking by placing the right amount of pressure on the casing as it comes off the tube.  Over stuffed you will burst the casing while twisting and under stuffed you will have excess casings in which you will tend to get under stuffed casings (tough) and a lot of waste of casings.... More than likely if you were experiencing blow outs it was due to under soaked casings. When casings are not soft and saturated they dry out quickly on the tube and then stick to the tube because there is no water (lubrication) between the tube and casing and it will stick and cause a blow out....

    Joe
     
    reinhard likes this.
  16. mummel

    mummel Master of the Pit

    The casings were soaked for 4 days.  Your technique worked perfectly.  Ive never seen my casings so soft, white etc.  I could remove a casing from the mass by pulling on a single strand.  It was amazing.

    So I dont think it was a question of being soaked.

    Perhaps I overfilled them?  It didnt feel like it.  You can see a pic here:

    http://www.smokingmeatforums.com/t/235700/droewors-south-african-dried-sausage
     
  17. Hey, still no recipe!
     
  18. venture

    venture Smoking Guru OTBS Member

    I would say perfection on a plate!

    Those sheep casings can be tricky.

    Good luck and good smoking.
     
  19. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Do you need my address to ship it to me?
     
  20. reinhard

    reinhard Master of the Pit OTBS Member

    Great job as usual and great advice on the linking of casings and soaking.  [​IMG]Reinhard
     

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