Author Topic: Sausage makin day  (Read 946 times)

Offline BrewBama

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Sausage makin day
« on: October 29, 2018, 10:37:15 am »
Started with a Costco boneless pork butt. I cut the Coppa off and used Shooter Rick’s Canadian Bacon method to cure it. The remaining five pounds I split between Brats for tonight and breakfast sausage.
























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Offline tommymorris

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Sausage makin day
« Reply #1 on: October 29, 2018, 04:02:13 pm »
Dare I say, that sounds better than beer!

(Someone is going to report this post. I’m sure.)
« Last Edit: October 29, 2018, 07:54:41 pm by tommymorris »

Offline BrewBama

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Sausage makin day
« Reply #2 on: October 29, 2018, 05:38:35 pm »
Well, they tasted great coupled with some roasted red potatoes, ‘kraut, and spicy mustard


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« Last Edit: October 29, 2018, 05:54:10 pm by BrewBama »

Offline MDixon

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Re: Sausage makin day
« Reply #3 on: October 30, 2018, 06:47:06 am »
Are those casings manmade? I've only ever used the natural ones. Of course my wife doesn't like casings so when I make sausage nowadays I typically just make it bulk.
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Offline BrewBama

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Re: Sausage makin day
« Reply #4 on: October 30, 2018, 06:57:01 am »
Are those casings manmade? I've only ever used the natural ones. Of course my wife doesn't like casings so when I make sausage nowadays I typically just make it bulk.

They are the collagen casings. This is the first time I’ve used them other than snack sticks and summer sausage. I normally use natural casings for bratwurst. They were very easy to work with but it was tough to make links without them busting.


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