Maple link breakfast sausage

Recipes for all sausages

Maple link breakfast sausage

Postby Big Guy » Sat Jan 28, 2012 5:55 pm

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

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Tubed cases soaking

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Grinding

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

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Weighing out the spices

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all mixed up

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starting to stuff

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All stuffed

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

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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.
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Postby Vindii » Sat Jan 28, 2012 6:13 pm

Looks great. I love your posts. Thanks for the recipe. :D
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Postby Big Guy » Sat Jan 28, 2012 11:47 pm

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I get it at Wally World in the spice isle in the extract section
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Postby Gray Goat » Mon Jan 30, 2012 5:03 am

Nice looking links Big Guy, I was thinking of trying the tubed sheep casings, how did they work out for you?
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Postby Big Guy » Mon Jan 30, 2012 1:10 pm

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. :D
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Postby Gray Goat » Mon Jan 30, 2012 10:30 pm

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 :lol:
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Postby crustyo44 » Tue Jan 31, 2012 12:53 am

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.
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