breakfast link sausages

boykjo

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• Oct 4, 2015

• #1

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.

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• boykjo
• Oct 4, 2015

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

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• boykjo
• Oct 4, 2015

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• boykjo
• Oct 4, 2015

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

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• boykjo
• Oct 4, 2015

A nice coil of sausage

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• boykjo
• Oct 4, 2015

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• boykjo
• Oct 4, 2015

Linking up

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• boykjo
• Oct 4, 2015

All linked up

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• boykjo
• Oct 4, 2015

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

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• boykjo
• Oct 4, 2015

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...

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• boykjo
• Oct 4, 2015

A good shake and back to the fridge

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• boykjo
• Oct 4, 2015

A little over cooked but still tasty

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• boykjo
• Oct 4, 2015

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• boykjo
• Oct 4, 2015

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

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• boykjo
• Oct 4, 2015

Thanks for looking

Boykjo

 

• 

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pc farmer

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• Oct 4, 2015

• #2

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

 

dirtsailor2003

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• Oct 4, 2015

• #3

Looks tasty!

 

tropics

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• Oct 4, 2015

• #4

Looks good from here,nice job on the links.

Richie

 

shoebe

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• Oct 4, 2015

• #5

Nice job, they look great

 

mrbeef

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• Oct 4, 2015

• #6

Lookin good!

 

daveomak

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• Oct 4, 2015

• #7

Good looking sausages Joe..... Thumbs Up..

 

Rafter H BBQ

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• Oct 4, 2015

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Nice job as usual Joe ! Thumbs Up

 

dannylang

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• Oct 4, 2015

• #9

nice looking sausage there.

 

dward51

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• Oct 4, 2015

• #10

Those are some grate looking breakfast links. 

 

DanMcG

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• Oct 5, 2015

• #11

Long perfect to me Joe. Nice work!

 

old bones

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• Oct 5, 2015

• #12

Looks Great!!   Makes me want to make them again...  

John

 

mummel

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• Oct 5, 2015

• #13

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?

 

driedstick

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• Oct 5, 2015

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Very Nice - great job

DS
 

 

boykjo

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• Oct 5, 2015

• #15

mummel said:

 
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?

Click to expand...

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

 

• 

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mummel

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• Oct 5, 2015

• #16

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

 

palladini

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• Oct 6, 2015

• #17

Hey, still no recipe!

 

venture

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• Oct 6, 2015

• #18

I would say perfection on a plate!

Those sheep casings can be tricky.

Good luck and good smoking.

 

bmudd14474

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• Oct 7, 2015

• #19

Do you need my address to ship it to me?

 

reinhard

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• Oct 9, 2015

• #20

Great job as usual and great advice on the linking of casings and soaking.  

Reinhard