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Breakfast links and experimenting

Discussion in 'Sausage' started by gulf shucker, May 13, 2018.

  1. IMG_20180506_082746.jpg
    Had a picnic shoulder so I decided to do some experimenting. Grinded this up.
    IMG_20180506_082751.jpg IMG_20180506_092930.jpg
    First batch was mixed with sage, crushed juniper berries and lemon zest, salt and pepper to taste.
    IMG_20180505_081342_01.jpg
    Test Patty.
    IMG_20180509_184736.jpg
    I wanted to use sheep cases and attempted but got frustrated, I soaked them for a couple of days while changing the water but they were still too small for my smallest horn and ripped easily. I decided to try collegen for the first time here.
    IMG_20180513_091016.jpg
    Stuffing. I twisted twice to link them, I know collegen is difficult to link, I figured I could freeze them in place.
    IMG_20180513_095300.jpg
    Linked 4 per
    IMG_20180513_162846.jpg
    Placed on a tray to freeze the links, will vacuum seal with 4 links per pack. This batch above was mixed with sage, cinnamon and sugar, red chili flakes, salt and pepper to taste for a breakfast style. Thanks for looking!
     
    crazymoon likes this.
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    GS, Fine looking links and some good breakfast meals coming up ! Nice looking stuffer . like
     
  3. Thanks, I do like my stuffer!
     
  4. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your links look great!
    I use sheep casing for my breakfast links.
    But yours look fantastic!
    Al
     
  5. Looks great, nice job, thanks
     
  6. I tried the sheep casing and got very frustrated, very quickly. I would prefer to use them but I could not get them started on the horn and when I did they ripped right into.
     
  7. Thanks!
     
  8. pc farmer

    pc farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good. As far as sheep casings, soak them in water for a few days changing the water everyday. Makes thet super soft. Bit you need to have a small enough tube for them.
     
  9. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    Another option is to put them thru the stuffer with no casing . Cut them to length and freeze on a sheet tray . Then bag or vac seal .
     
  10. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Nice links! B
     
  11. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Links look good I use sheep most times,last batch I had to many blow outs an finished with collagen
    Richie
     
  12. Thanks
     
  13. I do not blame you
     
  14. That's a great idea, I may try that next time.
     
  15. Gwanger

    Gwanger Smoking Fanatic

    I use sheep casing for my breakfast sausage from your pics you just had wrong stuffing horn on stuffer just need smaller size they are available