Fresh Sausage 103 - Casings For Breakfast Sausage


  • Walton's Employee

    Fresh Sausage

    Fresh Sausage 103 - Casings For Breakfast Sausage

    Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Hog Casings
    Hog Casings

    What Types Of Breakfast Sausage Are There?

    Breakfast Sausage comes in three varieties, Link, Ground, and Patty. Ground Sausage is simply stuffed into a Pork Sausage Bags and then cooked in a pan or griddle whenever desired. Patties can either be formed from Ground Sausage or stuffed into Poly Tubing, frozen and then cut to the desired width before cooking. The most common though will be stuffed into links.

    What Type Of Casing Should I Use For Links

    Since breakfast sausage is as fresh sausage that is generally stuffed into a small diameter sausage the 21mm Fresh Collagen is a perfect choice. The Fresh Collagen has the most tender bite of all of the collagen casings, it is a perfect size and they are available in small packages of just 3 strands at a time.

    The other option for Breakfast Links would be 22-24mm Sheep Casings. The slight increase in diameter from the 21mm Collagen will hardly be noticeable. Natural Sheep Casings have a very nice tender bite and as most Breakfast Sausage will be pan-fried these casings work well as they have some elasticity to them so they will not split easily when the meat expands.

    Advantages and Disadvantages To Collagen and Natural.

    The main advantage of Collagen over Natural Sheep Casings is that Collagen does not require any preparation, you simply remove it from the package, load it onto your stuffing tube and begin stuffing. Collagen casings are also stronger and less prone to blowouts when stuffing than Sheep Casings are. The main disadvantage to Collagen casings is that they will not hold a twist, once you cut them to separate them they will come unraveled.

    Sheep Casings main advantage is that it does hold a twist once cut, this gives it an advantage in appearance. Its major disadvantages are that they have to be rinsed and soaked (and sometimes flushed) and they are more susceptible to blowouts during the stuffing process.

    Other Notes

    Both Pork Sausage Bags and the Poly Tubing require no preparation.

    Shop waltonsinc.com for Poly Bag Sealers

    Shop waltonsinc.com for Holly Regular Pork Sausage Seasoning


Log in to reply
 



Recent Posts

  • B

    Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas

    read more
  • T

    Tom T from Boise, ID

    read more
  • D

    Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…

    read more
  • D

    Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
    The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
    Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.

    read more

Recent Topics

Popular Topics

29
Online

3.7k
Users

881
Topics

3.3k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.