Breakfast Sausage

Discussion in 'Sausage' started by gary s, Mar 20, 2017.

  1. I was out of sausage and had a pork butt in the freezer, so I thawed that rascal out for some sausage.

    I had some Sheep casings so I decided to make links.

    Only took a couple of pics of it bagged up 

    I got 136 links    I put 8 in each vac seal bag , got 16 bags and the rest in the fridge

    Simple recipe:  Salt, Pepper, Sage and Red Pepper Flakes 

    Here is a link to a previous one

    http://www.smokingmeatforums.com/t/241532/breakfast-links


     
    Last edited: Mar 20, 2017
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks very good Gary, I like the courser grind.  Often I see a lot of folks almost emulsify their breakfast sausage meats.

    Linked breakfast sausage is probably our favorite to eat, but the one I make least!  I make loose breakfast sausage regularly, but I usually forget to prep the sheep casings...

    I'm pointing this one because I just sent myself an email reminder telling myself to get the sheep casings out of the frig and prepped for this week! 
     
  3. Thanks CB,  I usually make patties too . Hadn't done links in a long time and had the sheep casings.

    Had some for breakfast this morning  Mmmmm  

    And thanks for the point

    I think I posted the step by step the last time     http://www.smokingmeatforums.com/t/241532/breakfast-links

    I'll go back and add that link

    Gary
     
  4. tropics

    tropics Smoking Guru SMF Premier Member

    Gary nice job on the links,I still won't take a chance thawing meat, and then refreezing without cooking it.

    Richie

    [​IMG]
     
  5. Thanks Richie 

    Gary
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Your breakfast links look fantastic!

    We like the coarse grind too.

    Between those, Andouille, & Hot Italian sausage.

    That's about all we make.

    The sheep casings used to be a pain, until I started using Joe's method.

    Didn't even have a blowout the last 5# I made.

    Anyhow yours look delicious & definitely point worthy.

    Great job!

    Al
     
  7. browneyesvictim

    browneyesvictim Smoking Fanatic SMF Premier Member

    Those look great!
     
  8. Thanks guys and for the points.

    We had about 3 minor blowouts but no biggie. I soaked these for 3 days, silky smooth, and perfect bite through 

    Gary
     
  9. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,I'm too lazy to make sausage no way I'm stuffing any.
     
  10. c farmer

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

    I am out of breakfast sausage too.

    Looks great Gary.
     
  11. Thanks, and for the points,   I'll share come and get some

    Gary
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Dang--I'll bet those are Awesome!![​IMG]---[​IMG]

    Mighty Tasty![​IMG]

    Nice Job on that Great Supply!![​IMG]

    Bear
     
  13. Thanks Bear and for the Points. While I was Vac sealing the neighbor came over and said Oh ! sausage stuffing day,

    So I had to send a couple bags home with her.

    Gary
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Fine looking sausage, Gary!

    Disco
     
  15. Thank you Sir  

    Gary
     
  16. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Don't know how I missed this one...thanks Disco for giving it a bump. Nicely done agary...that sausage looks terrific!

    :points:

    Red
     
  17. Thank you Red, Don't like being out of Sausage

    Gary
     
  18. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Nice looking links Gary. Did you use sheep casings for these? They look really plump.....and tasty
     
  19. Thanks Dan, I did use Sheep Casings

    Gary
     

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