Fresh Sausage

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

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  Fresh Sausage 104 - Casings For Bratwurst. Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have! What Is Bratwurst? Bratwurst is a fresh sausage product that can be made out of pork, beef, wild game or really any type of meat and stuffed into a wide variety of casings. Sizes can range from 28mm to 35mm with 30 or 32mm being the most common. The two most popular casings to choose from are natural hog casings and collagen casings. The same casings that are used for Brats can be used for Italian sausages as well. What Type Of Casing Are Used For Bratwurst? Natural Hog Casings Natural Hog Casings are processed and cleaned hog intestines. They are available in 30-32mm, 32-35mm and 35-38mm 100-yard “hanks” that can hold between 125 lb and 150 lb of product. The casings are kept fresh in a salt solution during storage and shipping. Before using these you must rinse and then soak them in warm water for 30 minutes. They can then be loaded onto the corresponding sized stuffing tube and be filled. 32-35mm hog casings are also available in Home Packs that are packed in salt to keep them fresh. Each home pack will process about 25 lb of meat and must be rinsed, and soaked in warm water for 30 minutes before they are ready for use but they must also be flushed first. Flushing is letting fresh water run through the casing, the easiest way to do this is to turn on a faucet at a slow trickle and then hold one end of the casing and allow the water to find its way into the opening. Trying to pull the casing open before the water opens that up is difficult. The home packs will often be in shorter strands than the casings in a hank as well. A strand of casings from a 32/35mm hog hank are generally much longer than what you will get in a homepack, so if you do go with a home pack you will be loading casings onto your stuffer more often. The 32/35mm hog casings also come in a Tubed Package. This means there is a plastic tube running down the center of the hog casing that you slide onto your stuffing tube and then pull it out, which leaves the casing on the tube. These casings still must be rinsed and soaked in warm water before use but they do not need to be flushed. This is also available for all sizes of the sheep casings. Natural casings, whether hog or sheep will have a slight curve to them once that have been fully stuffed. These casings will sometimes have an odor to them as well, this is generally not an indication of any spoilage, remember these are a natural product and even though they have been cleaned and processed they are still hog intestine. Collagen Casings Collagen casings are made from a restructured beef hide and are available in three different types, Smoke, Fresh and Clear. Fresh Collagen casings are more tender than smoked or clear which are both designed to stand up to being hung in a smokehouse. Fresh Collagen is semi-transparent and will become clear when they are cooked. In the end, they should give a similar look to a natural hog casing without a curve. The 32mm is closer to the size that you may find in many store brand sausages and bratwursts, but many people prefer the slightly smaller diameter 30mm casings when making sausage or brats as they fit into a bun a little better. We have 30mm Fresh Collagen available in packs with 2 50’ strands that will do about 40 lb of meat or full caddies which have 30 50’ strands that will hold about 530 lb of meat. These casings require no prep work, simply take them out of the package, load as much as you need onto a stuffing horn and you are ready to start stuffing. Advantages and Disadvantages To Collagen and Natural. The main advantage of Collagen over Natural Hog 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 Hog 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. Hog Casings main advantage over collagen is that it will hold a twist once cut. 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. What We Prefer Because of the ease of use and the uniformity we tend to like to use collagen casings more than natural casings, this is especially true for beginners. Shop waltonsinc.com for 11 lb Sausage Stuffer Shop waltonsinc.com for Weston #22 Butcher Series Grinder