Casings For Breakfast Sausage - Fresh Sausage 103

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.

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.

[littleshopintheshed]

Great video. I am just getting into making sausage. This really helped. If you could only afford 1 good quality piece of equipment to start, what would you choose?

[kevinandrephinke]

Hello sir. What is the best method to cook sausage with collagen casing? I’ve cooked my homemade sausage collagen and when im fry they blowout. Whats the trick to avoid that, or collagen supposed to not cooked fry?

[KountryCuz]

how long is the 21mm fresh Collagen I wonder how much meat they will take Thanks for the Video