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breakfast sausage

post #1 of 14
Thread Starter 

i am going to make my first batch on breakfast sausage in about a week, wondering if anyone can help. i ordered some ac legg #10 seasoning, and some 32 mm casings, going to use fresh deer meat and fresh ground pork, and pork fat added to 80/20 mixture. is that enough.help first time...be patient for my answers i am working a crazy amount of overtime.

dannylang

post #2 of 14
Quote:
Originally Posted by dannylang View Post
 

i am going to make my first batch on breakfast sausage in about a week, wondering if anyone can help. i ordered some ac legg #10 seasoning, and some 32 mm casings, going to use fresh deer meat and fresh ground pork, and pork fat added to 80/20 mixture. is that enough.help first time...be patient for my answers i am working a crazy amount of overtime.

dannylang

The way your describing making it will be fine, if you like less fat add less, it you want more add a little more, its a personal preference.

 

The AC Legg will be great. You got me going now - I am going to go cook up a batch in the fryn pan.

 

Try to keep it as cold as possible when grinding and mixing, partially frozen is fine.

 

Post some pics and enjoy your sausage!

post #3 of 14
32mm casing would be a bratwurst for me so for breakfast sausage that's on the big side but it's all personal preference. I can't comment on leggs #10. I would add some SPC or NFDM. There's a wealth of information on here. Good luck and let us know how it turns out. Don't forget pictures!
post #4 of 14
Thread Starter 

mrbeef what size of casing do you use? what is spc? i  will probably use some milk powder, thanks for your impute, and redheelers too.

thanks

dannylang

post #5 of 14

I'm in :pepsi:

post #6 of 14
Spc is soy protein concentrate does the same thing as powdered milk. Majority of the folks use sheep casings for breakfast sausage, I personally like mine in bulk to fry up or make patties. But everything is certainly personal preference as long as you like it who cares. Have fun and post some pictures.
post #7 of 14
Thread Starter 

checked my order status, and it nov 10 before the casing and seasoning will be delivered.

dannylang

post #8 of 14
Thread Starter 

looked in my goody bag, and i still have 50lbs worth of 19mm casing from when i done some snack sticks, huh maybe i will try those. instead of the 32mm ones.

dannylang

post #9 of 14
Quote:
Originally Posted by dannylang View Post
 

looked in my goody bag, and i still have 50lbs worth of 19mm casing from when i done some snack sticks, huh maybe i will try those. instead of the 32mm ones.

dannylang


50lbs ?? how big is your goody bag ?

19 mm works fine what kind of casings?

Richie

post #10 of 14
Thread Starter 

richie they are collagen casings, if you fry them will they be rubbery?

dannylang

post #11 of 14
Quote:
Originally Posted by dannylang View Post
 

richie they are collagen casings, if you fry them will they be rubbery?

dannylang

I only used them for meat sticks and Kielbasi smoked,Most time I peel the casing off after smoking

Richie

post #12 of 14
Thread Starter 

Richie what would be a better alternative to the collagen casing? i am going to fry them, and i am only going to smoke half of them.

thanks

dannylang

post #13 of 14
Quote:
Originally Posted by dannylang View Post
 

Richie what would be a better alternative to the collagen casing? i am going to fry them, and i am only going to smoke half of them.

thanks

dannylang


For Breakfast Sausage, Sheep Casings would be the best, that is what I used also.

Richie

 

http://www.smokingmeatforums.com/t/235893/langaniza-in-sheep-casings

post #14 of 14
Thread Starter 

thanks richie i looked back at your thread and then remembered, you always give me real good advice, and i thank you for that....

dannylang

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