Sausage

JimH · Posted: Thu Jun 16 05 6:21 am Post subject:

Thanks Parson, I'm going to give that one a try. Cool

Parson Snows · Joined: 27 Feb 2005 Posts: 24 Location: Bangkok, Thailand

JimH wrote

Steve-O · Posted: Thu Jun 16 05 10:21 pm Post subject:

Anyone make breakfast links without the casings? I'm not sure the casing adds a whole lot to the breakfast sausage.
_________________
"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"

Ken D · Joined: 08 Jun 2005 Posts: 7

Hio, Steve....Yes. Many folks like to pattie off the meat, but that's a pain to try and get them the same thickness. I'm finding it easier to make skinless sausages, and then simply cut to length.
These days, tho, we just make long links about 20 inches long, and then cut to fit the appetite. They make great franks this way, too !
I've located a CAD source of hog casings that work out to about 10.00 USD a hundred pounds. Plus stamps. And that aint bad. They are shorts, about 1-3 yards adding up to the 100 pounds..... really easy to deal with using manual stuffer. The "good stuff" there too, the 40 footers etc, for about 20.00 US for 100 pounds.
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BigPhil32 · Posted: Wed Jul 28 10 2:24 am Post subject:

Huey · Posted: Fri Sep 03 10 11:59 am Post subject:

Mrs. Huey and I made four pounds of breakfast sausage tonight. First time for us. Used her Kitchen Aid mixer with the grinder attachment and a half pork butt (along with a pound of fat back...we may skip this next time, or at least reduce it.)

Fried up a test patty. That is good stuff! I forgot to add some cayenne pepper, but the wife probably appreciates that.

Can't wait to make a breakfast fattie for the weekend.