Made my first breakfast links this morning!

PapaC · December 14, 2013, 12:40:56 PM

I had 5 lbs of ground shoulder in the freezer that needed to be used, so I picked up sausagemaker.com's breakfast spice mix and some sheep casings and went at it. Came out great. Here's pics-

Test patty was awesome, so we had some for breakfast then set up the stuffer. My lovely assistant (Wife), did the cranking, and here they are all linked up!

And finally, all sealed up for the freezer.

Thought we did pretty good for first timers, only had one not so big blowout on the casing stuffing.

Thompsoncentre · December 14, 2013, 12:52:26 PM

Look good! Like to see one cooked up!

cobra6223 · December 14, 2013, 07:58:10 PM

what size casing? looks very good...nice job!

JZ · December 14, 2013, 08:17:59 PM

Looks great!!!! What time is breakfast tomorrow morning? :)

Saber 4 · December 14, 2013, 08:43:09 PM

nice job, I love making my own sausages, each batch get's a little better than the last one.

Tenpoint5 · December 15, 2013, 02:20:13 AM

Look GREAT for a first time. Here's a hint/suggestion for you. After you stuff and form into links place the links on a cookie sheet and place into your freezer for 3-4 hours 6 if big links (Brats). This flash freezing will help the sausages keep their shape when you vac seal them and the ends wont flatten out on you.

PapaC · December 15, 2013, 04:46:46 AM

Quote from: Tenpoint5 on December 15, 2013, 02:20:13 AM
Look GREAT for a first time. Here's a hint/suggestion for you. After you stuff and form into links place the links on a cookie sheet and place into your freezer for 3-4 hours 6 if big links (Brats). This flash freezing will help the sausages keep their shape when you vac seal them and the ends wont flatten out on you.

Thanks tenpoint, I'll for sure do that next time as I noticed right away they were losing shape as the air was sucked out of the bags. Once again, it's great to have experience chime in with help. One of the great things about this site.

Thompsoncentre, the sheep casings are 20-26 mm. Sausage maker sells "home" packs that have enough for 15 lbs.

pjplovedog · January 01, 2014, 02:00:54 PM

Those look great. I love homemade breakfast sausage. I ran out of casings, and my shipment was a few days away so I did a batch of "bulk" and put them into a bulk Jimmy Dean style saran wrapped roll to freeze just to satisfy my craving until my casings arrived!
I've also seen folks on this board that have posted about doing a "brown and serve" style without casings, which I might try next time I get in a pinch!
:)