<![CDATA[Extruded Fresh Sausage (No Casing)]]>I got to think someone already has some personal experience with this.

Has anyone made extruded fresh breakfast sausage without the casing similar to the stuff you can buy at the store?

I was thinking maybe you could just squirt the sausage out on wax paper on a tray, freeze it till its firm enough to handle, slice into 2-3 inch sections, and then wrap it up.

Doable? Worth the extra trouble?

]]>https://waltonsdev.nodebb.com/topic/5102/extruded-fresh-sausage-no-casingRSS for NodeThu, 10 Sep 2026 21:14:29 GMTWed, 02 Mar 2022 03:47:16 GMT60<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Thu, 03 Mar 2022 21:55:13 GMT]]>Check out the stuffing tubes that are for a kitchenaid mixer grinder attachment. I adapted then for my stuffer.

]]>https://waltonsdev.nodebb.com/post/71757https://waltonsdev.nodebb.com/post/71757Thu, 03 Mar 2022 21:55:13 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Thu, 03 Mar 2022 21:29:38 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/71754https://waltonsdev.nodebb.com/post/71754Thu, 03 Mar 2022 21:29:38 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Thu, 03 Mar 2022 20:47:47 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/71752https://waltonsdev.nodebb.com/post/71752Thu, 03 Mar 2022 20:47:47 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Thu, 03 Mar 2022 19:34:43 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/71750https://waltonsdev.nodebb.com/post/71750Thu, 03 Mar 2022 19:34:43 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Thu, 03 Mar 2022 19:13:21 GMT]]>Thanks for asking the question Paul (processhead) because I had the same question but never asked

]]>https://waltonsdev.nodebb.com/post/71747https://waltonsdev.nodebb.com/post/71747Thu, 03 Mar 2022 19:13:21 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Thu, 03 Mar 2022 07:32:58 GMT]]>oldtimer Total agreement on the jerky, I have made ground meat jerky for years with Shure Gel

]]>https://waltonsdev.nodebb.com/post/71712https://waltonsdev.nodebb.com/post/71712Thu, 03 Mar 2022 07:32:58 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Thu, 03 Mar 2022 02:52:12 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/71708https://waltonsdev.nodebb.com/post/71708Thu, 03 Mar 2022 02:52:12 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Wed, 02 Mar 2022 20:49:42 GMT]]>That is exactly how Jimmy Dean Foods does it. Extruded, cut, through the cooker and/or blast freezer and off to packaging.

]]>https://waltonsdev.nodebb.com/post/71682https://waltonsdev.nodebb.com/post/71682Wed, 02 Mar 2022 20:49:42 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Wed, 02 Mar 2022 20:19:19 GMT]]>I have made snack sticks with no casing and smoked them made them with a jerky gun tho

]]>https://waltonsdev.nodebb.com/post/71676https://waltonsdev.nodebb.com/post/71676Wed, 02 Mar 2022 20:19:19 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Wed, 02 Mar 2022 19:05:08 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/71662https://waltonsdev.nodebb.com/post/71662Wed, 02 Mar 2022 19:05:08 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Wed, 02 Mar 2022 13:49:58 GMT]]>processhead I have done this when making organic breakfast sausage links at the shop I used to work in. Since casing cannot be certified organic (not sure why, but that is what the USDA said) we extruded the sausage on to wax paper. We used an attachment like the all around jerky maker that attached to the vacuum stuffer. Cut it to length with scissors and froze before packaging. You don’t need to do anything special, it’s very easy.

]]>https://waltonsdev.nodebb.com/post/71626https://waltonsdev.nodebb.com/post/71626Wed, 02 Mar 2022 13:49:58 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Wed, 02 Mar 2022 13:01:46 GMT]]>kyle said in Extruded Fresh Sausage (No Casing):

processhead I would think it would work. The neighbor makes his snack sticks skinless that way

I use to make my sticks skinless too with a jerky gun as mentioned earlier and they held together well.

]]>https://waltonsdev.nodebb.com/post/71623https://waltonsdev.nodebb.com/post/71623Wed, 02 Mar 2022 13:01:46 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Wed, 02 Mar 2022 04:43:55 GMT]]>I take the left over meat from my stuffer when making snack sticks and make sticks without casings out of it. I put it in either plastic wrap or butcher paper and fold it over then push up against it with my cutting board to get it round. Then I remove it and put it on a pan with foil and either smoke it or put it in the oven.

]]>https://waltonsdev.nodebb.com/post/71619https://waltonsdev.nodebb.com/post/71619Wed, 02 Mar 2022 04:43:55 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Wed, 02 Mar 2022 04:27:55 GMT]]>processhead You can absolutely do that, extrude them out on wax paper or parchment, put in freezer to get them to set, pull out cut to length and return to freezer until they are frozen then vacuum seal the quantities you want per serving.

]]>https://waltonsdev.nodebb.com/post/71617https://waltonsdev.nodebb.com/post/71617Wed, 02 Mar 2022 04:27:55 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Wed, 02 Mar 2022 04:20:49 GMT]]>processhead I am sure that you will need a binder , maybe a jerky gun with a modified tube of the proper size would be easier to control

]]>https://waltonsdev.nodebb.com/post/71616https://waltonsdev.nodebb.com/post/71616Wed, 02 Mar 2022 04:20:49 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Wed, 02 Mar 2022 04:02:01 GMT]]>processhead I would think it would work. The neighbor makes his snack sticks skinless that way

]]>https://waltonsdev.nodebb.com/post/71612https://waltonsdev.nodebb.com/post/71612Wed, 02 Mar 2022 04:02:01 GMT<![CDATA[Reply to Extruded Fresh Sausage (No Casing) on Wed, 02 Mar 2022 04:01:47 GMT]]>Interesting question. never done it but would be worth a try. I’m thinking reduce the amount of water that is add to the mix. Then you would get a more dense product that would hold together when cooked. Maybe then dry for a while in the refer. to form some sort of sealed outer layer. Will have to give it a try and keep you posted.

]]>https://waltonsdev.nodebb.com/post/71611https://waltonsdev.nodebb.com/post/71611Wed, 02 Mar 2022 04:01:47 GMT