Breakfast Links and Rounds

Discussion in 'Sausage' started by dukeburger, Jan 30, 2016.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    My second run at sausage, inspired by gary s and others to try out some breakfast links. First time using natural casing, I used 24-26 sheep.

    Got a good deal on a 22lb whole hind pork leg for $1.29/lb and got to work de-boning and skinning it Friday morning. Cut the entire thing up into cubes and set aside 7.5lbs for my breakfast sausage.

    Did some searching on these forums and came up with this recipe for the seasoning:

    7.5lbs pork

    4 1/2 TBS ground sage

    4 1/2 tsp salt

    3 tsp ground black pepper

    3 tsp  ground white pepper

    1 1/2 tsp ground coriander

    1 1/2 tsp ground nutmeg

    Ground cubed pork through coarse plate, seasoned with recipe above and mixed well by hand, then put the bowl in the freezer for 30 mins or so to firm up a bit. Removed from freezer and ground the entire mixture again through a fine plate and wrapped up the bowl and put in the fridge for stuffing the next day.

    Onto the pics [​IMG]


    Skinned and de-boned. Will have to turn that rind into something tasty at a later date!


    About 7.5lbs cubed up for my breaky sausage


    Coarse grind


    Seasoned and mixed and into the freezer for a bit


    Fine grind


    This pic is out of order, but this is the rest of the cubes bagged and tagged for another project to come


    Fry test after the fine grind - decided to make a little breakfast out of it. Delicious!


    The next day (This morning) - the first few stuffed.


    For the rounds, I rolled some of the sausage meat out flat with a roller, about 1/2" thick and used a juice glass to cut them out.


    Rounds to go in the freezer to firm up so they are not squashed in the vacuum sealing process


    I looked up a video on youtube on how to link sausages, turned out pretty nice!



    Breakfast time!


    Money shot


    These turned out incredible!!

    The sheep casing took a little bit to get used to. A little time consuming, but well worth it!

    [​IMG]
     
    disco, gary s, crazymoon and 9 others like this.
  2. Nice Job, looks fantastic  I'll be over to get my sample and to take Lessons  [​IMG]   [​IMG]

    [​IMG]

    Gary
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man, for your first time using sheep casing & it turned out that good.

    I'm really impressed!!

    The links & the patties look delicious!!

    POINTS!!

    Al
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! POINTS!!!!
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks gary, you're welcome to some samples anytime!!
    Thanks Al!!

    The first 12 inches or so was a nasty mess of blowouts and lumps...I left that part out... [​IMG][​IMG]
     
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Case!!
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking sausage!
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    DB That looks great,beautiful job on the boning.Must be another sausage weekend,I am doing some Fresh Italian tomorrow.

    Richie
     
  9. c farmer

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

    Looks great. Points in this for sure.

    I am doing sticks tomorrow
     
  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks b-one!
    Thanks Richie, appreciate it! I'll be on the lookout for yours [​IMG]
    Thanks Adam!

    What kind of sticks?
     
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    Question on my leftover casings; Should I keep them in the water in the fridge with salt?

    I will probably use them up by next weekend, thinking of doing hot dogs next. Was hoping to do kabanosy, but these are a bit big for sticks for me.
     
    Last edited: Jan 30, 2016
  12. c farmer

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

    If you are going to use them next weekend, just water will be fine.
     
  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DB, You made some excellent sausage sir !
     
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    Perfect, thanks Adam.
    Thanks CM! Appreciate it!
     
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I'm late getting in, but all of that looks awesome!

    I'm digging the linked links!
     
  16. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks CB! The linking was fun to learn.
     
  17. whistech

    whistech Smoking Fanatic SMF Premier Member

    Duke, that sausage looks delicious!     I hope to learn how to make the links.
     
  18. Great idea on the patties.. have never seen any one else ever do them that way..And i just bought the pattie maker attachment to get ready for summer.
     
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Nice looking link's DB!
     
  20. twoalpha

    twoalpha Smoking Fanatic

    DB

    Great looking sausage and post. [​IMG]

    Larry
     

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