Discussion in 'Sausage' started by gary s, Jan 27, 2016.

  1. The Sausage Maker

    Aprox. 15lbs of sausage

    We would like to introduce our new Sheep Casing HomePak’s, perfect for small batch home use. The HomePaks are composed of high quality natural sheep casings in diameters ranging from 20-26mm in varying lengths called “shorts”.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking links!

  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice job on the links I have to load my tube under water.Hands don't work so good any more.

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah!!![​IMG][​IMG]

    Your Links always look Awesome!![​IMG][​IMG]----------------[​IMG]

    You're gonna have to move closer to me----Better wait until Spring though!![​IMG]

  5. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    Yep, I love sheep casings vs hog casings now that I have used them. I have learned two things about sheep: 

    1) Don't soak them too long.  An hour or so is plenty.

    2) Don't pack them too tight. 

    You almost can't tell that there is a casing there with sheep.
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great Gary. I the short soak work good? I usually go a couple days.

    I love using sheep. Melt in your mouth casings.
  7. Thank you my friend  and for the point

  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Gary.

    Wow first time using sheep casings & no blowouts.

    First time I used them I had more blowouts than hot dogs.

    Great job & excellent tutorial.


  9. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice links Gary, I need to try those sheep casings.

  10. Thanks Al, My biggest problem was getting those little buggers started, They are pretty small for fat fingers

  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    3)  Sheep Lie!!  [​IMG]

  12. mummel

    mummel Master of the Pit

    Fantastic!  Hey does that spice blend contain sage?


    Our most popular sausage seasoning. A true "Southern Style" seasoning. It has relatively high level of sage, red pepper and black pepper. Some red pepper is crushed to be visible in the finished product.
  13. mummel

    mummel Master of the Pit

    $9 on Amazon, makes 25lbs:
    Last edited: Jan 28, 2016
  14. mummel

    mummel Master of the Pit

    Is there any go to recipe for breakfast sausage on this site?  I've seen dozens of variations but is there any consensus on a home run recipe?  I have 36oz of sage at home just waiting to be used.
  15. mummel

    mummel Master of the Pit

    Seems like these are the key ingredients:



    -black pepper

    -red pepper


    8oz makes 25lbs.  I wonder what their ratios are?
  16. I'm not sure about their ratios.  I have tried a bunch of times to try to duplicate the Flavor of Purnell's Old Folks Sausage but I haven't done it yet. My wife does like the Leggs  so I just started using it.   It does have Sage in it.

  17. $3.19 from Butcher Supply 

    AC Legg's Old Plantation 
    Pork Sausage Seasoning Blend 10


    Our best selling pork sausage seasoning. Leggs Old Plantation blend #10. One 8 ounce bag seasons 25 pounds of sausage. This is one of the best fresh breakfast sausage seasonings on the market today. Stuff in sheep casings for piggie links, use 32-35mm hog casings for the big links or rope sausage, or pack in bulk bags for patties etc. Fry, broil, or grill. Good levels of crushed red pepper and sage. Excellent flavor. This blend is not hot but you can kick it up a notch by adding your own red pepper. Also makes a great smoked sausage. Quantity Discounts Available

    Blended of Salt, Red Pepper, Sage, Sugar, Black Pepper.

    All natural spices. Contains no MSG, wheat or dairy products.

      Price: $3.19
  18. mummel

    mummel Master of the Pit

    Cheaper on Amazon after shipping, but I think I will try and make my own.  I just havent got around to it.  Always end up making brats haha!

    Good reviews:
    • 2 teaspoons dried sage
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 1/4 teaspoon dried marjoram
    • 1 tablespoon brown sugar
    • 1/8 teaspoon crushed red pepper flakes
    • 1 pinch ground cloves
    • 2 pounds ground pork
    I would just drop the marjoram as I have the rest.  Would this work?
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    This is good base recipe. I always have some mixed up. I will add other seasonings like pepper flakes, garlic, etc to the individual batches of sausage.
  20. mummel

    mummel Master of the Pit

    You sure this recipe is right?  Wow it calls for 8X more salt than sage, whereas the one above is only 2X.  Seems like the one you liked would be waaaay too salty.  It come out ok?
    Last edited: Jan 28, 2016

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