Extruded Fresh Sausage (No Casing)

[Departing Contestant]

skinless sticks and sausages tend to get a crust (or hard shell) on them. You will notice that the sugars will caramelize more and you will lose juices

[gus4416]

I have made snack sticks with no casing and smoked them made them with a jerky gun tho

[keend0]

That is exactly how Jimmy Dean Foods does it. Extruded, cut, through the cooker and/or blast freezer and off to packaging.

[oldtimer]

Oldtimer here, I have made extruded jerky for 11 years by adding 1/2 cup of powdered milk + 1/2 cup cold water per 5 lbs. of meat as a binder. I have also made brats this way. Brats or sausage need to freeze firm before vacuum sealing! There are other binders out there.

[glen]

oldtimer Total agreement on the jerky, I have made ground meat jerky for years with Shure Gel

[Dr_Pain]

Thanks for asking the question Paul (processhead) because I had the same question but never asked

[processhead]

Based on all the positive comments, I am curious to try this with some breakfast sausage. I may need to come up with another stuffer tube that is somewhere in between the two sizes I have now to get the diameter I am looking for.

[Ridley Acres]

processhead are you able to get pvc in the dia you want? You might be able to heat and flare out an end to get by for testing

[processhead]

Ridley Acres said in Extruded Fresh Sausage (No Casing):

processhead are you able to get pvc in the dia you want? You might be able to heat and flare out an end to get by for testing

That’s a good idea.
My old stuffers are a little limited in what commercial tubes are available for them anyway.

[mdseaside]

Check out the stuffing tubes that are for a kitchenaid mixer grinder attachment. I adapted then for my stuffer.