MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-30-2021, 12:55 PM   #1
Piomarine
On the road to being a farker
 
Piomarine's Avatar
 
Join Date: 06-27-16
Location: Arlington, TX
Default Question for my Sausage Stuffers

I am pretty new to making (stuffing) and cooking fresh sausages and have not had much luck and I'm hoping some of you have some answers that can help me out. I tried making a batch of bratwurst and the flavor was spot on, but when I cooked them as directed with low heat and a little water, the casing (32mm fresh collagen) came untied on the ends and rolled up with all of the texture and flavor of an overcooked rubber band.

What am I doing wrong?

I am not opposed to trying natural casings, but everything I had read ahead of time strongly recommended collagen for a first foray into sausage stuffing. To keep this legal for this thread I would like to smoke some in the future (there, now it's BBQ relevant lol).
__________________
48x20 Home built vertical cabinet -- http://www.bbq-brethren.com/forum/showthread.php?t=244384
Piomarine is offline   Reply With Quote




Old 11-30-2021, 04:19 PM   #2
midwest_kc
is one Smokin' Farker
 
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
Default

Collagen casings do not hold a twist, which is what you experienced. I would assume that you could tie them off to keep them in shape, but I'm not sure as all I have ever used are natural for fresh sausages.
__________________
Meat Rushmore BBQ Team
midwest_kc is offline   Reply With Quote


Old 11-30-2021, 05:23 PM   #3
SMOKE FREAK
Babbling Farker
 
SMOKE FREAK's Avatar
 
Join Date: 02-03-16
Location: McPherson Kansas
Default

I don't even like collagen casings for snack sticks.

I use sheep for sticks and hog for regular size sausage.

Get ya some hog casings and try again. Night and day.
__________________
Craig
SMOKE FREAK is offline   Reply With Quote


Old 11-30-2021, 06:17 PM   #4
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default



I use the fibrous casings for my bologna, and for all other 'stuffed' sausages including hot dogs I use natural casings. And I buy good casings, my current favorite supplier is Syracuse Casing. I figure with all the meat prep, mixing of seasonings, handling etc., I want a good casing.

That said, I would concentrate on getting 4 or 5 formulations dialed in and eat them in bulk form first. Then move into stuffing later. You can enjoy sausage patties, sausage burgers, or hand rolled skinnies or fatties. Bulk can also be used in meatloaves, Italian food, meatballs and the like. There are some kinds of sausage I never stuff.
__________________
~thirdeye~

Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal, SnS Deluxe Kettle

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
“The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
thirdeye is online now   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:55 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2022, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts