Extruded Fresh Sausage (No Casing)
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processhead I would think it would work. The neighbor makes his snack sticks skinless that way
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.
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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?
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.
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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
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That is exactly how Jimmy Dean Foods does it. Extruded, cut, through the cooker and/or blast freezer and off to packaging.
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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.
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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.
oldtimer Total agreement on the jerky, I have made ground meat jerky for years with Shure Gel
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Thanks for asking the question Paul (processhead) because I had the same question but never asked
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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.
Paul
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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.
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
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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
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. -
Check out the stuffing tubes that are for a kitchenaid mixer grinder attachment. I adapted then for my stuffer.
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