Breakfast sausage help



  • I made a batch of your Holly regular medium pork sausage. This was my second time making it. The first time i added a couple ingredients and made it all into bulk sausage. This time i made it the same way but made the majority of it in links using your 19mm fresh collagen casings. They turned out great and looked almost professional. And then i decided to brown a couple.

    This is where i need help. The meat came right out of the casing whether i cooked it on medium or medium low heat. Could this be fat content too high, too low or could it be the water content? Any help would be appreciated. I used all pork shoulder and a 12oz package of fatback left over from making summer sausage. I broke the recipe down to 1 pound increments using grams and multiplied by my meat block. Like i said the flavor and bite was amazing just cant keep the meat inside the casing.



  • @BrianB

    Mine did the same…I was told to cook them on a lower heat…tried that and no help…not sure what to tell you…I saw somewhere where they poke holes into the links with a tool…maybe this will help both of us…


  • Admin

    @BrianB @bigruckus
    Hey guys,
    I’m not 100% sure on what all the possible causes would be yet. I’m getting a list of ideas together and I’ll respond again with more details and a full list of ideas or things to try for next time as soon as I can.



  • @bigruckus I’ll bet you are right. That would allow steam to escape.


  • Regular Contributors

    @BrianB Not an expert but i have made a lot of breakfast sausage other sausages and all I use is natural casings. They might be a little bit more spendy and a little bit more fickle to use but with a little bit of practice I think you will be much happier with the final product. Don’t be afraid of them give them a try.


  • Admin

    @BrianB
    A few ideas, comments, and questions for you…

    Can you estimate what your fat percentage was of the total meat block, and how much water you added?
    Were the casings stuffed loose, firm, or very tight?
    Were your links twisted and closed or did you cut them and leave the ends open?

    A lot of times, if the meat comes out the ends, it can be related to understuffing so there is little resistance against the edge of the casing and the casing shrinks to push the meat out, or if not understuffing, it can be related to air pockets in the sausage. Sometimes the links are not twisted well enough either, or maybe not twisted at all and the ends are cut and left open. One additional remedy besides getting them stuffed at the correct firmness and making sure twists and links are held together better, is to hold the meat overnight or a few hours in the fridge so it firms back up a little bit as it may be getting a little bit too warm during processing for it to link together well.

    If you are having some issues as well with the casing bursting and meat coming out that way, that is typically associated with cooking at too high of a heat, and may just require an even lower cooking temp. Or it could be a result of overstuffing and the casing can’t hold in the meat simply because there is too much in there.

    One final thought about poking holes in the casings, if you do that, you might cause a lot of juices (thus fat/flavor) to escape during cooking. We would necessarily recommend doing that, unless you had run out of other options.



  • Brian…I did not add any water to my mix…most likely this MIGHT be the issue…I plan on making more links next week and so I will add some water…I will be making about a 10-12lb batch…wondering how much water should I add…thanks

    pete sindo



  • @bigruckus I added 9.07 grams of seasoning, 4tsp ice water, .5 tsp of dried rosemary, .5 tsp dried thyme, .25 tsp sage and 1tsp red pepper flakes. This is all per pound of meat.



  • @Austin said in Breakfast sausage help:

    @BrianB
    A few ideas, comments, and questions for you…

    Can you estimate what your fat percentage was of the total meat block, and how much water you added?
    I estimate to be around 22%.

    Were the casings stuffed loose, firm, or very tight?
    Initially stuffed a little loose as i know they get tight after twisting. They seemed to be just right.

    Were your links twisted and closed or did you cut them and leave the ends open?
    Twisted.

    A lot of times, if the meat comes out the ends, it can be related to understuffing so there is little resistance against the edge of the casing and the casing shrinks to push the meat out, or if not understuffing, it can be related to air pockets in the sausage. Sometimes the links are not twisted well enough either, or maybe not twisted at all and the ends are cut and left open. One additional remedy besides getting them stuffed at the correct firmness and making sure twists and links are held together better, is to hold the meat overnight or a few hours in the fridge so it firms back up a little bit as it may be getting a little bit too warm during processing for it to link together well.

    If you are having some issues as well with the casing bursting and meat coming out that way, that is typically associated with cooking at too high of a heat, and may just require an even lower cooking temp. Or it could be a result of overstuffing and the casing can’t hold in the meat simply because there is too much in there.
    So mine are definitely bursting at high and low temps not coming out the ends. I have now tried poking needle holes in the casings and that seems to help. Only half of them burst.

    One final thought about poking holes in the casings, if you do that, you might cause a lot of juices (thus fat/flavor) to escape during cooking. We would necessarily recommend doing that, unless you had run out of other options.
    0_1478091311669_IMG_3993.JPG


  • Admin

    @BrianB Are you using a thermometer when you are cooking the sausages and pulling them off when they hit an internal temp of 160? Could be bursting even when the cooking temp is low, if you are getting them too hot.


Log in to reply
 


Recent Posts

  • D

    @Jonathon great advice, keep it simple

    read more
  • Big John's Pizza Dough Recipe Big John's Pizza Dough Recipe

    Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Shaping the Dough Add to Baking Stone Pizza Slice Ingredients

    During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.

    So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.

    Steps for Dough

    Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.

    Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!

    Cooking Directions

    Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.

    Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.

    Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.

    Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe



    Garlic Romano Wing Shake Spice Garlic Romano Wing Shake Spice Round Baking Stone Pepperoni Seasoning

    read more
  • It could be somewhere in the area I highlighted in green.

    I have most of my notifications turned off and might get an email once per day. It depends on posting activity.

    notifications.jpg

    read more

Recent Topics


Who's Online [Full List]

13 users active right now (1 members and 12 guests).
Tex_77, singletonfarms, Joe Hell

Board Statistics

Our members have made a total of 6.0k posts in 1.2k topics.
We currently have 5.0k members registered.
Please welcome our newest member, neomirav.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

15
Online

5.0k
Users

1.2k
Topics

6.0k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.