Made up some of my breakfast sausage the other night,,,, mixed up the seasonings and mixed with 5 lb ground prok butt. Let sit in the fridge over night then squirted out 3 lb on racks and threw in the freezer over night
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3027.jpg)
After froze cut to length
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3028.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3030.jpg)
The scraps for the cook
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3032.jpg)
Throw the links back in the freezer wile I make the bags and cook the scraps,,,,,,,,,done
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3033.jpg)
Let that cool wile I bag every thing up,,,,,,,,,,,,a couple one pounders for biskits N gravy
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3034.jpg)
Now thats what I'm talkin about!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3035.jpg)
Ya Baby!
Thanks for posting this great idea. My kids don't like the skin on breakfest sausage links. This is perfect!
Interesting approach. Saves on casings and you lose some fat when cooking.
Just make sure they stay frozen wile packaging or they'll stick together when you throw them back in the freezer
this is a very cool idea. They look great and you can loose some more fat when cooking.
Kirby
a pound of those would not last long here :)
Do you happen to have a recipe? :o
Yup I am sure my boy would like these since they have no casing. They look very good.
Hog Dang! Curt that is a smart idea. I will remember that little trick.
Those look Awesome Curt!!! nice job!!
As only Curt could do it!! nice sausage buddy and yes they are very tasty!
Tim
I like they way you made these (and explained). Great idea!
What a great idea -- but one question -- you started out with 5 lbs of prok (sic) butt -- but squirted out only 3 lbs?!? Where or where did the 2 missing lbs go!?!?!? :)
Quote from: watchdog56 on July 18, 2012, 02:50:12 PM
Do you happen to have a recipe? :o
Sure,,,,,,,,,,,,I'll post it tonight
Quote from: sjmcdowall on July 19, 2012, 07:15:19 AM
What a great idea -- but one question -- you started out with 5 lbs of prok (sic) butt -- but squirted out only 3 lbs?!? Where or where did the 2 missing lbs go!?!?!? :)
Check the secound to last picture,,,,,,,,"a couple one pounders for biskets N gravy"
I like this idea! Makes for quick-cooking & consistent results! Nice!
:)
Kevin
Quote from: watchdog56 on July 18, 2012, 02:50:12 PM
Do you happen to have a recipe? :o
Let me know what ya'll think
My kinda breakfast sausage
5 lb gronnd pork butt
1 Tbl+2 tsp pickiling salt
1 1/2 tsp couarse ground (Tellicherry) black pepper
1 1/2 tsp ground (Indonesia)white peppeer
1 Tbl rubbed sage
1 1/2 tsp ground ginger
1 1/2tsp ground Nutmeg
1 1/2 tsp ground Thyme
1 1/2 tsp Smoked Spanish Paprika
6 oz distilled water
Thanks for the recipe Curt, I Put that one in my archives, Them things look spectacular and I plan on trying that recipe real soon.
Thanks Curt. I to am going to try these real soon.
Ya'll enjoy
If ya want to kick it up a bit (like I do) add 1 Tbl crushed red pepper and 1 tsp cayenne to the recipe.
Oh Ya!
They look great. Don't know how I missed this. ???
Sent from my iPhone using Tapatalk
Oh Ya!!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/100_3043.jpg)
Was that plate just for you or did you share? :D
Quote from: cobra6223 on July 22, 2012, 06:58:19 PM
Was that plate just for you or did you share? :D
All mine,,,,,,,,,,,,,,,,,,,,,mama dont like the hot sauce :o
OH yeah! Now that's some good looking sausage, I need to try that one.
Quote from: OU812 on July 22, 2012, 05:33:44 AM
Oh Ya!!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/100_3043.jpg)
That's more like...I'll have that anytime of day!
Oh yeah!
How do you go about freezing them before you bag them up?
Quote from: BigPosey on August 16, 2012, 08:30:32 AM
How do you go about freezing them before you bag them up?
Set the racks just like you see them in the first photo on top of an inverted rack and place in the freezer.
WOW that looks good!
What kind of device did you "squirt" out the links with?
Quote from: 4given on August 21, 2012, 11:37:33 AM
WOW that looks good!
What kind of device did you "squirt" out the links with?
My double barrel jerky blaster
(http://i726.photobucket.com/albums/ww263/OU812_bucket/100_3270.jpg)
Each tube holds 1 1/2 lb
That looks pretty interesting. How do you like it? Would you buy something else if you had it to do over again? I notice Cabelas carrys these and that they have an electric one too!
Quote from: 4given on August 22, 2012, 05:51:12 AM
That looks pretty interesting. How do you like it? Would you buy something else if you had it to do over again? I notice Cabelas carrys these and that they have an electric one too!
I use it all the time,,,works great for tester batches of sausage,,,,dont have to clean my stuffer
It would be nice to have the electric one but to me its not worth the price.
If you do get one get some extra tubes, it speeds things up if you pack all the tubes before you start squirting stuff out.