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Breakfast Sausage Experiment - Page 2

post #21 of 24
Quote:
Originally Posted by Disco View Post

 

Some quick searching and I found a site that the guy said he didn't tie them off. He would just pinch where he wanted to cut and then cut it. He then put the sausages on a tray so they were separated and froze them for a couple of hours before packaging them so the sausages wouldn't squeeze out the end when he packaged them. It worked like a charm.

 

Disco

 

No problems with the casings riding up then while cooking?

 

I have been wanting to try them, try some sticks and I hear they are better done in collgen. <shrugs>

 

Thanks heap Disco.... you are as always leading the pack!

post #22 of 24
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

 

No problems with the casings riding up then while cooking?

 

I have been wanting to try them, try some sticks and I hear they are better done in collgen. <shrugs>

 

Thanks heap Disco.... you are as always leading the pack!

They come up a bit but nothing objectionable. As for leading anyone, it is usually because they are chasing me.

post #23 of 24

great experiment. That is our life's mission. Take all sorts of chances cooking food and then eating it. We owe this debt to all of humankind! Hat's off to you Disco for your sacrifice! 

 

I'm sure the red wine thing was just due to the "Canadian" time difference! Beer.gif

post #24 of 24
Thread Starter 
Quote:
Originally Posted by bobank03 View Post
 

great experiment. That is our life's mission. Take all sorts of chances cooking food and then eating it. We owe this debt to all of humankind! Hat's off to you Disco for your sacrifice! 

 

I'm sure the red wine thing was just due to the "Canadian" time difference! Beer.gif

Actually, Canadians are famous for some of their wines. Maybe I should make breakfast wine vineyard.

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