Casing for breakfast sausage links

[bill ace 350]

Going to try breakfast sausage links for the first time.

Recommend collagen or sheep casings?

Thanks.

 

[mr_whipple]

I like sheep, but some folks do them without casings. Cut links to size, par-freeze then vac seal.

 

[bill ace 350]

I like sheep, but some folks do them without casings. Cut links to size, par-freeze then vac seal.

Are they hard to work with as some say?

 

[mr_whipple]

Are they hard to work with as some say?

Yes.. they can be but just exercise some patience and you'll be ok.

 

[chopsaw]

Are they hard to work with as some say?

I found out ,,, No .
I avoided them for a long time because of all the opinions . Got some and they worked fine .
My rule is if you can't get it loaded on the horn in 3 tries , grab a different one .
I just did a bunch a couple weeks ago . Just take your time .

 

[Coreymacc]

For fresh breakfast sausage i just use collagen. Load up the horn, fill them in one big coil, then just pinch and cut them to size with kitchen shears. Super fast.

Corey

 

[sawhorseray]

Are they hard to work with as some say?

THEY ARE A PAIN BUT WORTH THE EFFORT. ONCE I HAD A MOTORIZED STUFFER I STAYED AWAY FROM THE LITTLE CASINGS AND WOULD USE THE 32-35MM HOG CASINGS INSTEAD, TOO MUCH PRESSURE ON THE GEARS. I LIKE PATTIES MORE FOR BREAKFAST SAUSAGE SO THAT'S WHAT I MAKE NOW.

 

[SmokinEdge]

Sheep for sure, but they need to be prepared right and velveted with a little baking soda before stuffing.

 

[chopsaw]

I store mine wet , but that's it . Nothing special , no baking soda . I just take them out of the bucket , rinse , then load them on the horn .
Stainless tube works the best for me ,

I make sure I don't overload it . Stored wet they're ready to go .
I keep the mass slid forward on the tube when stuffing .

I've used 22mm and 28mm . I think I like the 22's for breakfast sausage , but the 28's are more universal . I've used the 28mm to do weiner sausage .
Smoke / poach

Then grill .

So if you want to do breakfast and some German style sausage get some 28's .

 

[JckDanls 07]

I use to use sheep... and still have some... But lately I have been going casingless... I just run it out between pointer finger and middle finger... Keeping fingers wet... The length of my fingers.. cover cookie sheet with parchment paper and lay them out on it... rows of them... cover with parchment paper and do another layer... Freeze over night then vacuum seal quickly... Only working with small batches so they don't thaw out... Just have to remember to cut bag open to break vacuum BEFORE thawing... Otherwise they just become one big pattie when still under vacuum and thawed...