Douglas Moore last edited by
What’s the best casing for breakfast sausage?
Boudreaux last edited by Boudreaux
@douglas-moore I’ve used the 21 mm fresh collagen casings when making breakfast sausage and that works out perfectly.
@Douglas-Moore I agree with @Boudreaux, 21mm fresh collagen casings are the easiest to use and I think they have a better snap then sheep casings. If you are looking to go with a Natural Casing then you would want to look at the smallest sheep casings which are generally the 22-24mm Sheep in either the entire hank or you can get that size in a HomePack as well. The home packs will stuff somewhere in the vicinity of 15 lb of breakfast sausage. You need to rinse and soak the Sheep Casings and if you go with the Home Pack you also need to rinse the inside.
Check out this post https://meatgistics.waltonsinc.com/topic/780/sausage-casings-103-preparing-your-casings for some more information on preparing the casings before they are used.
Let us know if you need anything else!
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
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…