Discussion in 'Sausage' started by gary s, Jan 27, 2016.

  1. Breakfast Links
    I have been wanting to make links for a while, I make patties all the time, so I ordered some sheep casings and pork butts were on for $.88 lb. I had several projects going on at one time, smoking cheese, getting ready to make bologna and salami along with the links.

    I have made Hot Links and Kielbasa using hog casings, first time using sheep.

    Day 1, De-boned, cut up, ground and seasoned butt then back in the fridge till tomorrow.

    I used A C Legg's Sausage Seasoning

    Day 2, Casing soaked overnight and silky, Filled stuffer and started stuffing,

    De-boned Butt

    Cut up and ready to weigh so I'll know how much fat to add

    Not quite 7 lbs.

    First gring using large plate

    Seasoned up ready to mix then in the freezer to firm back up

    Second gring using small plate

    Putting on the sheep casings.  These are pretty small and my fat fingers 

    didn't help.

    Off and running, 

    Here is what I wound up with

    Had to try one !!!

    Putting them in vac bags and in the freezer  to firm up before I seal them

    14 bags with 8 ea.  112 overall

    A shot this morning after a night in the freezer, Got them sealed and back in the freezer

    Thank you for looking !     BTW   these are easy to make and Gooooood

    Last edited: Jan 27, 2016
  2. tbern

    tbern Fire Starter

    Those look great, thanks for the pictures. Would you mind sharing what recipe you used?
  3. Sorry My bad, I'll go back and include it   It is AC Legg    good stuff

    joe black likes this.
  4. Very good looking links.  I like making sausage.  What brand casings did you use if you don't mind me asking? 
  5. tbern

    tbern Fire Starter

    Thanks for the spice info!
  6. ak1

    ak1 Master of the Pit OTBS Member

    Ya wanna overnight a pack to me so I can confirm their quality?
  7. dukeburger

    dukeburger Master of the Pit OTBS Member

    Very nice, gary! [​IMG]

  8. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

  9. joe black

    joe black Master of the Pit OTBS Member

    Man, those look great. I wish I could do that. Instead, why don't you just send me about 4 or 5 of those bags? You always turn out the best stuff.

    Keep it coming, Joe :points:
  10. Putting them in the mail right now

  11. I used this one since I had plenty  I added some red pepper flakes


    Blend 10
  12. I ordered from  The Sausage Maker  first time and I am well pleased
  13. Hey thanks guys for the nice comments and points  as always much appreciated 

    crazymoon likes this.
  14. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice job!  Getting used to sheep is a pain, but once you get going it rocks along!

    Points for great sausage and first use of sheep!
  15. Thanks Charlie I appreciate that coming from the sausage King

  16. pignut hickory

    pignut hickory Fire Starter

    Hey Gary great looking Sausage..I sale 4 & 5 month lambs two times a year..they come with free casings ..I just bought 80 lbs of swift pork butt roast for $1.00 a pound..plan on making sausage..
  17. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Hey, where's the baloney and salami?  I need a sammich!
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it Gary thems there are sure some mighty fine lookin links!!! Great Job and nice tutorial [​IMG]

    7lbs and you got 112 links!!! That is flipping awesome

  19. dukeburger

    dukeburger Master of the Pit OTBS Member

    Out of curiosity, what size sheep casing did you use, gary?
  20. Hey , Thanks a lot, and for the point . actually it was a bit over 8 lbs after I added the fat in

    smokeymose likes this.

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