Brown n serve Breakfast links .

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chopsaw

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Dec 14, 2013
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Just something I wanted to try . I normally use TSM hot pork sausage seasoning for breakfast sausage and stuff in sheep casings , but wanted to try something different . So I used the " breakfast links " recipe from Len Poli . It's a good one . The fry test was great .
So this is what I did for brown n serve . I stuffed into 25 mm cellulose casings . Then SV'd for an hour and 30 minutes at 140 . Cooled them in the sink and removed the casings . They slide right off .
This is the last batch I did awhile back . In sheep casings . Fresh stuffed , then frozen on a tray
so I can vac 'em .
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Stuffed in the cellulose and a couple bags fresh .
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Into the SV . 140 for 1 1/2 hours
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Ready to come out .
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Casings removed , drying on paper towels .
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Browned a couple up to try out . They took a long time to brown . I had added extra dextrose to the mix , but I think they were just to wet
I added some butter to the pan . That helped . Looked pretty good , and texture was nice .
They lost something in the SV . Fried up fresh was better I thought .
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Next morning I cooked some up for breakfast . Used some oil in the pan . Didn't take as long to get color .
Again , not as good as the fresh patties . My son said they were good . He likes to disagree with me
so I'm not sure if that means anything .
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Third try was this morning . Fried up some bacon . So this time I nuked the sausage just to warm them up , then
fried in the bacon grease . Browned up fast . Pan was good and hot from the bacon , and plenty of fat to fry in .
So this was a better result .
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Used some of the bulk to make gravy . Both are good . Fresh is better .
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So , not sure I'll do them with the SV again . Just something I wanted to try . The casings are not water proof ,
and it leached a little in the water , but not much . That could be were I lost something .
BUT ,,, here's where I think I made a mistake . The casings are 25 mm . If stuffed tight . These were not . So I'm thinking I let them go to long in the SV .
Texture was good . Moisture is pretty good . These were made with pork cushion . So they stared lean but not dry by any means . Kids ate them up , so there is that .
Thanks for lookin .
 
They look good to me too. How do we learn if we dont experiment.?
 
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Some fine lookin' links from where I'm sitting Rick, Like! As much as I'd like to I never stuff into anything smaller that the 32-35mm hog casings to protect the gears on my stuffer, just go with patties on breakfast sausage. RAY
 
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Maybe not exactly what you were going for, but they do look pretty darn good from my seat.
Thanks . Yup , happy with the looks .

They look good to me too. How do we learn if we don't experiment.?
I was doing them uncased and cut to length . Those were hard to get brown , and ugly .
I think I leeched some of the salt out in the SV . If I do it again , I'll do long length and bag .
Cut to size after the fact .
Thanks for the comments .
 
Look good!
Thanks Peachey .
These look good from where I am at!
Thank you .
Some fine lookin' links from where I'm sitting Rick, Like! As much as I'd like to I never stuff into anything smaller that the 32-35mm hog casings to protect the gears on my stuffer, just go with patties on breakfast sausage.
That's one reason I used the cellulose . My 5 lb Lem isn't liking the small casings these days .
Last time I used sheep casings I popped the counter top loose from the base cabinets .
Thanks for the comments .
Sounds like you are on the right track! Like.
Thanks . Well , I think I know what I did wrong anyway . These were still good , but fresh was better .
Thanks !
 
Good looking links there ...chop
Thank you sir .
How did you like the cellulose.
I like them . Used them for hot dogs and Weisswurst .
They take good smoke . These are hot dogs using the same casings . They really stretch . That's where I made my mistake with the breakfast sausage . Should have figured the size at 19mm .
30 minutes in the SV was plenty .
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