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

  • thanks for sharing such a wonderful information with us ,keep sharing
    norton.com/setup

    read more
  • Screenshot_20190819-232818_Amazon Shopping.jpg
    Has anyone else ever tried an electric handheld double paddle mortar mixer to mix meat. Just got one and tried it out on a small 9 lb. Batch of pepperoni meat Cigars. Worked great and got good protien extraction. I have
    one of those 20 lb. Hand mixers. Its better than mixing by hand but is a pain to unload product with this double paddle i use a big stainless stock pot. Wish I’d thought of this years ago but better late than never.

    read more
  • D

    @Parksider

    I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
    I like it well enough that I bought a spare to cycle them and keep frozen. P

    read more

Recent Topics


Who's Online [Full List]

10 users active right now (1 members and 9 guests).
Jerry Gass, kucharski

Board Statistics

Our members have made a total of 7.0k posts in 1.3k topics.
We currently have 5.3k members registered.
Please welcome our newest member, machinist smith.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

11
Online

5.3k
Users

1.3k
Topics

7.0k
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.