Pop’s breakfast sausage, I made some links to see that stuff could actually pass thru that little bity ½” tube….. and was more amazed that it is possible to ‘thread’ a small sheep casing on the tube’s end with over 60 eyes!
Notes: Pops breakfast sausage recipe is 1 to 2 to 8, Sage to black pepper to salt. Again I would like to really thank the master for allowing us the experience of making fine meats all thru his and his father’s recipes. This is his link.
http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage
Thank you!
Notes: Sausage casings MUST be washed to be able to separate even quality casings, and even then it can be the pits! They must soak overnight in clean water to soften even after washing and rinsing. They must be used in a timely manor or they stick to the loading tube. Each time I make sausage I learm more about ways to do it easier and better. But for some reason each time I get more blow outs learning….LOL
Everyone know how to grind sausage, I ground mine with a medium blade cause I like to know its pieces of meat when I bite into it. Back in the reefer.
Make Pops World famous breakfast sausage recipe (I only make ½ and then put most of it up for the next time). Bring the sausage back out. I then by hand add the seasoning and commence to see how long my hands can take the cold, I now realize why the sell sausage mixers……… Brrrrrr <shiver> Back in the reefer till tomorrow. BTW its 1/2teaspoon of Pop's seasoning to 1 pound of meat, I added almost 2 teaspoons.
I pull and separate the casings, wash inside and out, check for holes. Once I have one more extra separated with what I think I’ll use, I put them in a bowl of clean water with each end hanging outside the bowl for convenience tomorrow.
Its Tomorrow! Set up securely, inspect and lubricant the sausage press. Pull out the sausage, quick mix to check dryness, add a bit of water if necessary. Let set to relax a little so it’s easier going thru the tube.
Get the casings, since the ends have hardened to the side of the bowl, I snip them lose with the scissors, and attempt to load the lubricated tube. Put the tube on the stuffer securely, load the chamber and make sausage making sure not to over stuff so you can twist links and watching for the casing to slide smoothly and not dry out.
Pictures:
So, I bought 20 lbs of butts and deboned, 11 pounds went into the Andouille, 3 pounds into Pops Famous breakfast links, and 5 pounds I make Cajun Smoked Sausage for Jambalaya.
The Andouille needed a heaping Tablespoon of cracked pepper, and the Cajun Smoked sausage needed a Teaspoon of ground Cayenne. Other than the two peppers I an extremely happy with my success.
Thank you to everyone that dropped by and made comments, I appreciate all the help big time.
BTW, no waste I baked the bones for the neighbors Rottweiler, always good to have a friend outside at night!
Notes: Pops breakfast sausage recipe is 1 to 2 to 8, Sage to black pepper to salt. Again I would like to really thank the master for allowing us the experience of making fine meats all thru his and his father’s recipes. This is his link.
http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage
Thank you!
Notes: Sausage casings MUST be washed to be able to separate even quality casings, and even then it can be the pits! They must soak overnight in clean water to soften even after washing and rinsing. They must be used in a timely manor or they stick to the loading tube. Each time I make sausage I learm more about ways to do it easier and better. But for some reason each time I get more blow outs learning….LOL
Everyone know how to grind sausage, I ground mine with a medium blade cause I like to know its pieces of meat when I bite into it. Back in the reefer.
Make Pops World famous breakfast sausage recipe (I only make ½ and then put most of it up for the next time). Bring the sausage back out. I then by hand add the seasoning and commence to see how long my hands can take the cold, I now realize why the sell sausage mixers……… Brrrrrr <shiver> Back in the reefer till tomorrow. BTW its 1/2teaspoon of Pop's seasoning to 1 pound of meat, I added almost 2 teaspoons.
I pull and separate the casings, wash inside and out, check for holes. Once I have one more extra separated with what I think I’ll use, I put them in a bowl of clean water with each end hanging outside the bowl for convenience tomorrow.
Its Tomorrow! Set up securely, inspect and lubricant the sausage press. Pull out the sausage, quick mix to check dryness, add a bit of water if necessary. Let set to relax a little so it’s easier going thru the tube.
Get the casings, since the ends have hardened to the side of the bowl, I snip them lose with the scissors, and attempt to load the lubricated tube. Put the tube on the stuffer securely, load the chamber and make sausage making sure not to over stuff so you can twist links and watching for the casing to slide smoothly and not dry out.
Pictures:
So, I bought 20 lbs of butts and deboned, 11 pounds went into the Andouille, 3 pounds into Pops Famous breakfast links, and 5 pounds I make Cajun Smoked Sausage for Jambalaya.
The Andouille needed a heaping Tablespoon of cracked pepper, and the Cajun Smoked sausage needed a Teaspoon of ground Cayenne. Other than the two peppers I an extremely happy with my success.
Thank you to everyone that dropped by and made comments, I appreciate all the help big time.
BTW, no waste I baked the bones for the neighbors Rottweiler, always good to have a friend outside at night!
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