Best way to make Breakfast link sausage

[poacherjoe]

I have always just made patty sausage but would like to make some link sausage. Most of what I have read points towards using sheep casings but the cost of these at P&S is around 18 bucks plus shipping and it will only stuff 15 pounds 0f links. Does anyone else have any suggestions as to a better price on the sheep casings or should I use a different casing?

 

[chopsaw]

I like sheep casings the best . I buy from The sausage maker , but through Amazon . Saves the shipping if you have prime .
I've also used the cellulose casings , poached them , then peeled them off .
Easiest way I've done for links is the just run them out the end of the horn , no casing . Cut the lengths and freeze on a sheet pan then vac .
Sheep

Cellulose

Poached and peeled . Then browned up .


You can get the same effect with the " no casing " method , just have to fully cook . I was going for brown and serve with the cellulose .

 

[chopsaw]

Here's something else I do for patty's . 1 lb. meat bags . Slice semi frozen .

 

[SmokinEdge]

Chop has you covered.
Otherwise The Butcher’s Pantry has the best price on casings I’ve ever found. Not sure if they will ship to you, but a hank of 22mm tubed sheep casing is $40.00 that will stuff around 50#.
https://butcherspantry.com/product/22-24mm-sheep-lamb-casings-a-quality-tubed/

 

[chopsaw]

The Butcher’s Pantry

That's a good price being tubed . I pay about $45.00 for the tub .

 

[SmokinEdge]

That's a good price being tubed . I pay about $45.00 for the tub .

Yup, the hog casings a very reasonable as well.

 

[poacherjoe]

THANKS GUY'S. I ordered some sheep casings closer to home and I went with Eldons in Washington . I also ordered a few of their breakfast sausage seasonings to give them a try. I've used Owen's , P&S , TSM and Pittsburgh Spice seasonings in the past and I still have a few other companies that I would like to try out. I have not found a bad one yet but some stand out more than others.

 

[Brokenhandle]

I like sheep casings the best . I buy from The sausage maker , but through Amazon . Saves the shipping if you have prime .
I've also used the cellulose casings , poached them , then peeled them off .
Easiest way I've done for links is the just run them out the end of the horn , no casing . Cut the lengths and freeze on a sheet pan then vac .
Sheep
View attachment 517234
Cellulose
View attachment 517236
Poached and peeled . Then browned up .
View attachment 517237
View attachment 517238
You can get the same effect with the " no casing " method , just have to fully cook . I was going for brown and serve with the cellulose .

I can't help at all with making links... maybe someday I'll get out of my comfort zone. But have a breakfast craving now!

Ryan

 

[indaswamp]

Can always forgo the casing for links too...
https://www.smokingmeatforums.com/t...ome-made-little-sizzlers.273772/#post-1811433