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 .
Stuffed in the cellulose and a couple bags fresh .
Into the SV . 140 for 1 1/2 hours
Ready to come out .
Casings removed , drying on paper towels .
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 .
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 .
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 .
Used some of the bulk to make gravy . Both are good . Fresh is better .
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 .
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 .
Stuffed in the cellulose and a couple bags fresh .
Into the SV . 140 for 1 1/2 hours
Ready to come out .
Casings removed , drying on paper towels .
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 .
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 .
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 .
Used some of the bulk to make gravy . Both are good . Fresh is better .
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 .
