Brisket Sausage in Sheep Casing

[TexasMuskrat]

Alright just finished casing 5 lbs of sausage. I had 2 blow outs but no biggy that will be cooked for breakfast.
Recipe:
2148 g brisket trim
86g milk powder
43g salt
215g cold water
25g garlic powder
15g mustard powder
6g mustard seed
10g paprika
7g cayenne
25g black pepper
7g turmeric
0.25% cure #1 (5g)

Letting them dry and cure overnight in fridge. I will smoke tomorrow evening. These will be for Independence Day BBQ.

 

[TexasMuskrat]

Just some info I learned from doing this. 1 sheep casing is more then enough to do 7 lbs of sausage (I probably have enough for another 4 lbs). The casings work better if you add 1/4 tsp baking soda to 1 cup water to soak them in. They get slippery and slide on and off the horn easier. When stuffing try not to over fill casing but don't worry if you do it is all in fun and learning. Don't throw away rehydrated casings you can salt them and store again. Some nice tutorials on YT for it. Oh and homemade sausage is way better then store bought!

I now need to salt and dry 2 other casings because I didn't know how much it would case lol.

 

[chopsaw]

Store them wet . Take a look at this is you haven't already .

How to handle natural casings

Thought I would post up what I do with natural casings. I use naturals 99.9% of the time when making sausages be it sheep or hog casings. I get compliments about how the casing are very delicate and have a perfect snap when you bite into the sausage. I believe the quality of the casings is part...

www.smokingmeatforums.com

 

[indaswamp]

Nice sausage. Welcome to the SMF!

 

[crazymoon]

TM, Your sausage looks good and thanks for sharing your recipe!