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Breakfast Sausage

post #1 of 13
Thread Starter 

I was out of sausage and had a pork butt in the freezer, so I thawed that rascal out for some sausage.

 

I had some Sheep casings so I decided to make links.

 

Only took a couple of pics of it bagged up 

 

I got 136 links    I put 8 in each vac seal bag , got 16 bags and the rest in the fridge

 

Simple recipe:  Salt, Pepper, Sage and Red Pepper Flakes 

 

 

Here is a link to a previous one

 

http://www.smokingmeatforums.com/t/241532/breakfast-links

 

 

 

 

 

 

 


Edited by gary s - 3/20/17 at 8:09am
post #2 of 13

Looks very good Gary, I like the courser grind.  Often I see a lot of folks almost emulsify their breakfast sausage meats.

 

Linked breakfast sausage is probably our favorite to eat, but the one I make least!  I make loose breakfast sausage regularly, but I usually forget to prep the sheep casings...

 

I'm pointing this one because I just sent myself an email reminder telling myself to get the sheep casings out of the frig and prepped for this week! 

post #3 of 13
Thread Starter 

Thanks CB,  I usually make patties too . Hadn't done links in a long time and had the sheep casings.

Had some for breakfast this morning  Mmmmm  

And thanks for the point

I think I posted the step by step the last time     http://www.smokingmeatforums.com/t/241532/breakfast-links

 

I'll go back and add that link

 

Gary

post #4 of 13

Gary nice job on the links,I still won't take a chance thawing meat, and then refreezing without cooking it.

Richie

 

Thumbs Up

post #5 of 13
Thread Starter 

Thanks Richie 

 

Gary

post #6 of 13

Your breakfast links look fantastic!

 

We like the coarse grind too.

 

Between those, Andouille, & Hot Italian sausage.

 

That's about all we make.

 

The sheep casings used to be a pain, until I started using Joe's method.

 

Didn't even have a blowout the last 5# I made.

 

Anyhow yours look delicious & definitely point worthy.

 

Great job!

 

Al

post #7 of 13

Those look great!

post #8 of 13
Thread Starter 

Thanks guys and for the points.

 

We had about 3 minor blowouts but no biggie. I soaked these for 3 days, silky smooth, and perfect bite through 

 

Gary

post #9 of 13
Looks tasty,I'm too lazy to make sausage no way I'm stuffing any.
post #10 of 13

I am out of breakfast sausage too.

 

 

 

Looks great Gary.

post #11 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

I am out of breakfast sausage too.

 

 

 

Looks great Gary.

 

 

Thanks, and for the points,   I'll share come and get some

 

Gary

post #12 of 13

Dang--I'll bet those are Awesome!!:drool---:points:

 

Mighty Tasty!:drool

 

Nice Job on that Great Supply!!Thumbs Up

 

 

Bear

post #13 of 13
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Dang--I'll bet those are Awesome!!:drool---:points:

 

Mighty Tasty!:drool

 

Nice Job on that Great Supply!!Thumbs Up

 

 

Bear

Thanks Bear and for the Points. While I was Vac sealing the neighbor came over and said Oh ! sausage stuffing day,

So I had to send a couple bags home with her.

 

Gary

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