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PWE Maple Sausages - Page 2

post #21 of 30
Thread Starter 
Quote:
Originally Posted by 1967RobG View Post

Looks delicious. I'm a single grind guy myself.


Thanks, Rob!

post #22 of 30
Quote:
Originally Posted by Disco View Post

 

I am so used to cooking with maple syrup it isn't a big thing to me. I suspect it is like my reaction to molasses. I never heard of it until I was an adult cooking. Now it is a favourite ingredient.

 

Exactly, Here it's all about cane sugar and cane syrup. I was in the service before I learned Log Cabin was not maple syrup. Now I buy a a 1 1/2 gals and have it shipped each year. Didn't used to be so much till I started curing, brining, and cooking here. They taught to me the reason for #2 grade.

post #23 of 30

Disco, your breakfast sausage looks delicious!     Are those collagen casing?     what size do you use for breakfast sausages?

post #24 of 30

Really nice looking Sausage Disco.

 

POINTS

 

Larry

post #25 of 30
Sounds good I think I will have to try and make some.
Just wondering I was in the store yesterday and saw maple sugar. Do you think that would be any good or would it be to sweet
post #26 of 30
Thread Starter 
Quote:
Originally Posted by whistech View Post
 

Disco, your breakfast sausage looks delicious!     Are those collagen casing?     what size do you use for breakfast sausages?

Thanks! Yes they are 1/2 inch collagen casings.

 

Quote:
Originally Posted by twoalpha View Post
 

Really nice looking Sausage Disco.

 

POINTS

 

Larry

Thanks for the points, Larry.

 

Quote:
Originally Posted by Weev View Post

Sounds good I think I will have to try and make some.
Just wondering I was in the store yesterday and saw maple sugar. Do you think that would be any good or would it be to sweet

I love maple sugar but I use it in rubs and dry cures. I haven't tried it in sausage. I would think it would be tasty and it would only be too sweet if you over did it.

 

Disco

post #27 of 30

I love making sausage but I had/have a hard time with the collagen casings.....never could get them to work...any hints you can give?

 

Pete

post #28 of 30
Thread Starter 
Quote:
Originally Posted by torp3t3d0 View Post
 

I love making sausage but I had/have a hard time with the collagen casings.....never could get them to work...any hints you can give?

 

Pete


I had some problems the first couple of times, too. I found that if I was careful not to overfill the casings, life went a lot easier. It makes it easier to twist them off. Then, I gave up trying to tie or clip them into individual sausages. I twist them at the length I want and cut at the twist and let the ends open. If I haven't overstuffed the casings, I don't get a "bow tie" effect when I cook them.

 

This will likely upset the purists but it is what I do and it works fine for me.

post #29 of 30

I got to do this, just haven't had the nerve, but I think you

may have pushed me over the edge.

I thank you Sir.

 

Keep on smokin'                           Ed

post #30 of 30
Thread Starter 
Quote:
Originally Posted by Gearjammer View Post
 

I got to do this, just haven't had the nerve, but I think you

may have pushed me over the edge.

I thank you Sir.

 

Keep on smokin'                           Ed


Har! They have to be easy, I did them!

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