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Brown and Serve Sausage

cspot

Newbie
3
10
Joined Feb 13, 2011
I have made sausage before, but never in links.  This is my question.  I want to make Brown and Serve Breakfast Sausage.  The "Great Sausage Recipes and meat curing" by Rytek Kutas book I bought has a recipe, but says to use cellophane casings and then peel off after putting in the smoker.  I can't find cellophane casing to buy.  Any help would be appreciated.  Thanks in advance.
 

cspot

Newbie
3
10
Joined Feb 13, 2011
Would I leave the casing on then after smoking?  I could freeze it then?
 

les3176

Master of the Pit
1,290
22
Joined Feb 10, 2009
yes you can eat the casings if you want to,and yes you can freeze them.
 

cspot

Newbie
3
10
Joined Feb 13, 2011
Could I use sheep casings and do this also?  I was wanting to keep to smaller diameter sausage.  Sorry for all the questions.
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
You could use either sheep or hog and leave either of them on after smoking. We make a lot of breakfast sausage and just make them into patties and freeze them. These we dont smoke at all  
 

fpnmf

Smoking Guru
OTBS Member
7,283
76
Joined Jul 19, 2010
I use sheep casings for breakfast sausage...

Works fine and tastes great!!

  Craig
 

pantherfan83

Smoking Fanatic
350
11
Joined Jul 29, 2008
I'd use the sheep casings too.  If you've never used them before, they blow out a lot easier than hog casings.  You have to be real careful not to stuff them too tight or they'll blow when you link them.  When you put the casings on the tube and as you stuff, keep the casing pulled out toward the end of the tube as much as possible.  If you push the casing onto the tube as far as they'll go, it creates friction/suction between the casing and the tube and can cause a tear/blow-out.  You don't want to very much pressure on the casing & tube with your fingers & thumb while stuffing. You want the casing to come of the tube almost as fast as the sausage can go into the casing. 

The casings are edible, so no need to peel them off.
 
Last edited:

tigerregis

Meat Mopper
188
12
Joined Oct 29, 2009
Remember, B&S sausage is the same as a wiener. Both are cooked(commercially) by steam/smoke. Then the "plastic" casings are removed. The "bite" some want in a wiener can only be obtained with a casing. Just keep track of everything you do, so can replicate it or improve it. This is the pleasure of this pursuit; anything goes after the hygiene is looked after.
 
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