www.sausagemaking.org

I bought some tubed Sheep cases last week so I had to try them out. They worked very slick

semi frozen pork butts ready to grind



Tubed cases soaking



Grinding



Whitey the egret flew in to supervise and get a hot dog



Weighing out the spices



all mixed up



starting to stuff



All stuffed



linked and ready to fry or package. I'll have some for breakfast tomorrow.



the recipe

Breakfast Sausage

15 lbs. Fat Pork butts
4 Tbs. Salt
11/2 Tbs. White Pepper
1 Tbs. Rubbed Sage
11/2 Tsp. Ginger
11/2 Tbs. Nutmeg
1 Tsp. Marjoram
15 Oz.Ice water
1 Tbs. Mapeleine
1 Cup milk powder
6 Tbs. maple sugar

Grind meat through a ¼ inch plate. Add ice water and spices. Mix well Stuff into natural sheep casings . Link into 4” sausages.

Looks great. I love your posts. Thanks for the recipe.

I get it at Wally World in the spice isle in the extract section

Nice looking links Big Guy, I was thinking of trying the tubed sheep casings, how did they work out for you?

They worked great. Just soak slip onto your stuffing tube and go. No untangling needed. For small fresh sausages they are the way to go. Well worth the extra to have some one else untangle. Another benifit , they are all the same diameter. In hanks I usually got a mixture of diameters.
I had a hard time finding tubed sheep cases, lots of hog sized ones but a friend directed me to the "Syracuse Casing Co." and they supplied them, with free shipping too.

Thanks for the info Big Guy, after the wrestling match I had with my last hank of sheep casings I was determined to find a better way

Hi,
I have used these tubed casings a few times now and I am impressed. with them.
I do flush them through though as I like to be sure that the insides are super clean.
I bought them from a local butcher for $ 5.00 a tube as a trial.
It's a pity that I still have heaps of salted #32 pig casings.
Regards,
Jan.