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breakfast sausage

post #1 of 7
Thread Starter 

anyone ever tried to use collagen casing for breakfast sausage? i ordered some lamb casings but my meat is already thawed, mixed and ready to go.... and my casing will not be here for a week. i have 19mm collagen. i think i am going to try them.

dannylang

post #2 of 7
Quote:
Originally Posted by dannylang View Post
 

anyone ever tried to use collagen casing for breakfast sausage? i ordered some lamb casings but my meat is already thawed, mixed and ready to go.... and my casing will not be here for a week. i have 19mm collagen. i think i am going to try them.

dannylang

Danny that is doable for brown and serve Breakfast Sausage 

Richie

post #3 of 7

You could patty them?? 

 

DS
 

post #4 of 7
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Edited by Smokin Phil - 7/25/16 at 1:04pm
post #5 of 7
I have used collagen for breakfast sausages. I do not like how they turn out after cooking. The casing kind of turns to jelly. So as they start to cook I peel the casing off. Natural hog or sheep casings are much better.
post #6 of 7

I use collagen all the time now for everything.......I make smokies now with them and smoke em on my traeger...takes about 2 hrs and no fat out

post #7 of 7

I use them all the time!  Put them on a cookie sheet and freeze the to 90% then cut them and vac pack!  Cook slow and works great!

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