Breakfast Brat's ?

[416bigbore]

I will start with a pic of what I had for this morning's breakfast! LOL 

Brat pix 012.jpg

• 416bigbore
• Feb 1, 2017

My old flip phone camera don't take the best pics, so bear with me because of the bad lighting and shadows. 

Next pic I was finishing up some large hogs casing sausage.

Brat pix 002.jpg

• 416bigbore
• Feb 1, 2017

So now this is where the fun started for me messing with little sheep casings for the little breakfast links. I have used these in the past so this wasn't my first time working with them. I am thinking maybe I got an old pack of them or something? They didn't seem to be all that user friendly this go around.

As I was finishing up with the sheep cases I still had a little more pre cured, seasoned meat strips so I decided to just use the large Hog casing to finish things up.

Brat pix 007.jpg

• 416bigbore
• Feb 1, 2017

Brat pix 001.jpg

• 416bigbore
• Feb 1, 2017

Not as uniform as I would have liked them to all look because of the difficulties the casing was giving me. More blow outs then anything and it wasn't from over stuffing the casing. I still had enough room to press the casing so I could twist them into little links.

Would the collagen cases be the way to go here?  I know there not the same, but over all maybe a little more user friendly for if I don't have the extra time to mess with the sheep casing issues? Or is there something I could try a little different?  I been grinding and stuffing my pre cured seasoned meat strips all in one to help me save a little time.

I had absolutely no trouble with the larger Hog casing and twisting then into smaller brat size pieces. Maybe I should ditch the whole sheep casing venture and stay with breakfast seasoned Brats?

  

Same great flavor just a little bigger is all.

I almost forgot these two pics! LOL

Brat pix 012.jpg

• 416bigbore
• Feb 1, 2017

Brat pix 011.jpg

• 416bigbore
• Feb 1, 2017

 

[klutzyspuds]

They look good to me.  Sometimes I think we get so caught up on "the standard or norm" that a brat sized breakfast sausage seem odd, but hey, did ya enjoy the taste?  If the answer is no, then go back to the norm.  If yes, then bingo you got a winner!  Never used sheep casings so not sure why all the troubles, but from experience with natural casing for brats my guess is ya got a bad batch. Probably old, but if your used to natural casings for breakfast sausage, you wont be happy using collagen.

Good looking sausage and a great looking breakfast. How was the flavor on them there breakfast brats?

Happy smoking

Mark

 

[chef jimmyj]

I prefer the larger links for breakfast sausage so I don't mess with sheep casing except for hot dogs...JJ

 

[pc farmer]

How did you prepare the sheep casings?   As you know they are thinner walled and I all ways soak them in water for a few days.

 

[416bigbore]

 
They look good to me.  Sometimes I think we get so caught up on "the standard or norm" that a brat sized breakfast sausage seem odd, but hey, did ya enjoy the taste?  If the answer is no, then go back to the norm.  If yes, then bingo you got a winner!  Never used sheep casings so not sure why all the troubles, but from experience with natural casing for brats my guess is ya got a bad batch. Probably old, but if your used to natural casings for breakfast sausage, you wont be happy using collagen.

Good looking sausage and a great looking breakfast. How was the flavor on them there breakfast brats?

Happy smoking

Mark

Thanks Mark, The taste and flavor was Amazing ! 

 I think I scored big on a good recipe. I agree with you on the collagen  casing, what you gain in strength you sacrifice on the whole Snap, Crackle, Pop ! experience.  

"Standard or norm"  You have no idea how far I am outside the box with what I am trying this sausage making go around. I decided to throw the box away a long time ago, it was only slowing me down ! LOL  

 
I prefer the larger links for breakfast sausage so I don't mess with sheep casing except for hot dogs...JJ

Your Polish Sausages are no smaller than mine I am sure, and you play hell trying to wrestle that little casing on the stuffer tube also ! 

 
How did you prepare the sheep casings?   As you know they are thinner walled and I always soak them in water for a few days.

I went off of what the package recommended as far as soaking and rinsing prior to using. I am kind of thinking maybe old casing was possible more of the reason I was having so much fun with them? I have one more 25 lb pack to play with, surely not going to throw them out at $11.00 for 25 lbs worth, that's craziness!

 

 

[pc farmer]

http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

Follow this.  It may help you get them old casings usuable again.

 

[416bigbore]

Thanks c farmer ! 

 

[driedstick]

Dang it man them theres snausages look good,, When I was a younin that is all we got fed for breakfast is brat sized breakfast sausage,, fit perfect in a piece of bread and we were on our way. I just made some and cold smoked for 4hrs,,, this is the type you still have to cook before eating but it gives a hint of smokiness to the sausage 

Yours looks good, 

Nice job 

A full smoker is a happy smoker 

DS

 

[416bigbore]

 
Dang it man them theres snausages look good,, When I was a younin that is all we got fed for breakfast is brat sized breakfast sausage,, fit perfect in a piece of bread and we were on our way. I just made some and cold smoked for 4hrs,,, this is the type you still have to cook before eating but it gives a hint of smokiness to the sausage 

Yours looks good, 

Nice job 

A full smoker is a happy smoker 

DS

Thanks DS,  Amen Brother on a full smoker is a happy smoker ! 

  I am a little busier then I would care to be while still trying to get all my Fresh Pork processed, so my sausages are not all that uniform and the poor quality of the cell phone for pics don't help either. LOL  

I been trying to process a whole 350 lb hog and a half without having to freeze very much of it before going right into sausage. I been pre curing 25 lbs of pork strips prior to adding the other spices, then straight into the grinder with stuffer tube. I been doing things a little differently than the traditional old school way of making my sausage this years. I was trying to stay away from freezing the Pork first, then come back to it later. For me the whole big frozen blocks of meat are no fun to mess with, boned or not.

I also like to throw a little cold smoke at it also for the added awesome smoke flavor. I will be the first to say my cold smoking process isn't any all that special either,temp never gets over a 100 F and the stuff stays in until it looks about right for what I like in taste. Nothing to consistent about this part of my process either, and the peanut gallery has yet to start complaining about all the different stuff I been giving out. LOL

The more and more I been thinking on this whole breakfast Brat type sausage link, like you said about perfect size for a piece of bread. I will make more like this and vac seal and use these for this next summer out camping and fishing. Unlike trying to hang larger 25 lbs of ring sausage in my smoker, I should very easily be able to twist up more smaller Brat size pieces to hang and smoke this way, 50 lbs at a time?  

  Help save with only using  half my briquettes and hickory dust, more smoke for my buck! LOL  

 

[HalfSmoked]

Looks great things do not always turn as we want but then again are we to big a critic on our self's.

Warren

 

[driedstick]

 
Thanks DS,  Amen Brother on a full smoker is a happy smoker ! 

  I am a little busier then I would care to be while still trying to get all my Fresh Pork processed, so my sausages are not all that uniform and the poor quality of the cell phone for pics don't help either. LOL  

I been trying to process a whole 350 lb hog and a half without having to freeze very much of it before going right into sausage. I been pre curing 25 lbs of pork strips prior to adding the other spices, then straight into the grinder with stuffer tube. I been doing things a little differently than the traditional old school way of making my sausage this years. I was trying to stay away from freezing the Pork first, then come back to it later. For me the whole big frozen blocks of meat are no fun to mess with, boned or not.

I also like to throw a little cold smoke at it also for the added awesome smoke flavor. I will be the first to say my cold smoking process isn't any all that special either,temp never gets over a 100 F and the stuff stays in until it looks about right for what I like in taste. Nothing to consistent about this part of my process either, and the peanut gallery has yet to start complaining about all the different stuff I been giving out. LOL

The more and more I been thinking on this whole breakfast Brat type sausage link, like you said about perfect size for a piece of bread. I will make more like this and vac seal and use these for this next summer out camping and fishing. Unlike trying to hang larger 25 lbs of ring sausage in my smoker, I should very easily be able to twist up more smaller Brat size pieces to hang and smoke this way, 50 lbs at a time?  

  Help save with only using  half my briquettes and hickory dust, more smoke for my buck! LOL  

Sounds good,,,  my parents use to use salt peter in theirs sausages and I do put in cure #1 to mine,,, Ya I know I don't need too my smoker never gets above 40 or so when I am using just the amps,,, but the cure does give it a nice color and adds some flavor to it. The below batch my brother wanted rope style

http://www.smokingmeatforums.com/t/257677/fassetts-breakfast-sausage-cold-smoked

Ya I just picked up a 275lb hog myself but having it butchered,, 

Good luck on yours.