I'm really starting to enjoy this new hobby. Today I made my first breakfast sausage using a LEM seasoning kit. Also a first I used 19-21mm edible collagen casing. I liked this better than having to soak and rinse the natural hog casing. I haven't cooked one yet so I can't compare the texture difference.
I bought a pork shoulder this time as they were on sale for .99lb. All ground up.
Starting stuffing and it went very smoothly. Loved how easy getting the casing on the tube was.
All stuffed. This was my first time creating links. They kept unwinding on me even when I alternated the spin with each link..Any tips?
I put them in the fridge for a bit to firm up then cut them into individual links. Left some out for tomorrow mornings breakfast the rest are firming in the freezer before vac sealing.
Test patty tasted great.
Will update tomorrow with breakfast pics.
Thanks for looking,