Fresh Sausage

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  Fresh Sausage 104 & 105 - Casings For Bratwurst and Italian Sausage
  • Jonathon  

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  Thanks for the prompt answer Jonathan.
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  Fresh Sausage 102 - Equipment Needed For Fresh Sausage
  • Jonathon  

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  Chef A fresh sausage like breakfast or bratwurst has a certain texture that getting protein extraction would interfere with. It isn;t going to do anything to effect the flavor but think of the difference between a snack stick and a bratwurst. You expect to have some of the larger particle size in the bratwurst and having a homogenous piece that bits like a snack stick would throw some people off. No, I don’t the ink it would necessarily be moister, when you are cooking sausage at grilling temps the fat is going to melt to a certain degree no matter what you do.
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  Fresh Sausage 107 - Basic Breakfast Sausage Processing
  • Jonathon  

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  Joe Hell Tex_77 Jonathon Sorry…! Got it fixed now. No more [censored] on Joe’s name!
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  Fresh Sausage 106 - Basic Bratwurst Processing
  • Jonathon  

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  Bear With a fresh sausage like brat or Italian you are looking for a certain type if texture, it should have thicker particle size and bite. Getting protein extraction will effect that and it will have more of a snack stick like texture.
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  Fresh Sausage 101 - What Is Fresh Sausage?
  • Jonathon  

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  Crawrugger Fat is key for flavor and texture!
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  Fresh Sausage 103 - Casings For Breakfast Sausage
  • Jonathon  

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  Fresh Sausage 103 - Casings For Breakfast Sausage Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have! What Types Of Breakfast Sausage Are There? Breakfast Sausage comes in three varieties, Link, Ground, and Patty. Ground Sausage is simply stuffed into a Pork Sausage Bags and then cooked in a pan or griddle whenever desired. Patties can either be formed from Ground Sausage or stuffed into Poly Tubing, frozen and then cut to the desired width before cooking. The most common though will be stuffed into links. What Type Of Casing Should I Use For Links Since breakfast sausage is as fresh sausage that is generally stuffed into a small diameter sausage the 21mm Fresh Collagen is a perfect choice. The Fresh Collagen has the most tender bite of all of the collagen casings, it is a perfect size and they are available in small packages of just 3 strands at a time. The other option for Breakfast Links would be 22-24mm Sheep Casings. The slight increase in diameter from the 21mm Collagen will hardly be noticeable. Natural Sheep Casings have a very nice tender bite and as most Breakfast Sausage will be pan-fried these casings work well as they have some elasticity to them so they will not split easily when the meat expands. Advantages and Disadvantages To Collagen and Natural. The main advantage of Collagen over Natural Sheep Casings is that Collagen does not require any preparation, you simply remove it from the package, load it onto your stuffing tube and begin stuffing. Collagen casings are also stronger and less prone to blowouts when stuffing than Sheep Casings are. The main disadvantage to Collagen casings is that they will not hold a twist, once you cut them to separate them they will come unraveled. Sheep Casings main advantage is that it does hold a twist once cut, this gives it an advantage in appearance. Its major disadvantages are that they have to be rinsed and soaked (and sometimes flushed) and they are more susceptible to blowouts during the stuffing process. Other Notes Both Pork Sausage Bags and the Poly Tubing require no preparation. Shop waltonsinc.com for Poly Bag Sealers Shop waltonsinc.com for Holly Regular Pork Sausage Seasoning