first time sausage ?

Sausage making and curing meats.

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danger831
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first time sausage ?

Postby danger831 » Sun Jan 04, 2009 2:35 pm

Hi kind of new to the forum and had a couple of questions about sausage. One if I make brats with collagen casings can I freeze them raw. Next can I boil the fresh brats in beer if in collagen casings before grilling them.Last do I need to prick the casing at any time to keep them from busting.Thanks.
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Postby DATsBBQ » Sun Jan 04, 2009 5:32 pm

I've never used collagen casings, just can't find 'em here but I can get natural casings with a minimal amount of effort.

I'm sure someone will stop by soon enough with answers to your questions. 8)
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Postby JamesB » Sun Jan 04, 2009 5:51 pm

I've never used the collagen casings either and don't have an answer. Couldn't find on via a quick google search either. Will be interested in the answer.

Is there a reason your not stuffing the brats into natural hog guts? Just wondering.
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Postby Papa Tom » Sun Jan 04, 2009 6:58 pm

Nor have I used collagen casings. I know you are not supposed to smoke in collagen and you can't make 'em work for dry sausage. I doubt that fresh freezing would be a problem. Don't know about the boiling but doubt that you would need to prick them especially if boiled (actually you just want to simmer).
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Postby Rich777 » Sun Jan 04, 2009 7:00 pm

I really don't have an answer. Just made my third batch today. I have used both collagen and natural hog guts. Hog guts win hands down for me.
Better texture and easier to use. I have a couple of each in the smoke now, will post some pics when they come off. Sorry I couldn't help, still trying to figure it out.
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Postby Rich777 » Sun Jan 04, 2009 7:03 pm

Papa Tom wrote:Nor have I used collagen casings. I know you are not supposed to smoke in collagen and you can't make 'em work for dry sausage. I doubt that fresh freezing would be a problem. Don't know about the boiling but doubt that you would need to prick them especially if boiled (actually you just want to simmer).

I did not know that PT, that may be why the texture is funky.
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Postby Rich777 » Sun Jan 04, 2009 8:25 pm

The one on the left is collagen the one on the right is hog gut. I overcooked the one on the left. Sorry about hijacking the thread, but maybe this helps.
http://picasaweb.google.com/lefthand7/M ... 0102368898
http://picasaweb.google.com/lefthand7/M ... 2476748818
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Postby Papa Tom » Sun Jan 04, 2009 10:53 pm

That looks good enough to eat Rich.....
Here's a tip when ya take it outta the smoke drop em in a bucket of ice cold water. Helps in the shrink and wrinkle department.

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Postby Rich777 » Sun Jan 04, 2009 11:22 pm

Thanks PT. I need all of the help I can get!!!
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Postby JamesB » Mon Jan 05, 2009 12:13 am

Papa Tom wrote:THere's a tip when ya take it outta the smoke drop em in a bucket of ice cold water. Helps in the shrink and wrinkle department.


That's a good tip PT!
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Postby Stan41 » Mon Jan 05, 2009 1:03 pm

I'm in the minority here. I have used collagen casings and actually prefer them to hog gut. Less messy to make. I have frozen sausage in collagen both raw and smoked. It works fine. I never have boiled them though. I think it would be ok. I don't prick mine, just cook them whatever way. Collagen casings are available from LEM I think.
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Postby danger831 » Mon Jan 05, 2009 10:17 pm

thanks Stan that gives me some confidence to try some brats soon as the price goes back down on pork butt around town it's at 1.79 a pound today was .67 last week should have jumped on it I guess.Tomorrow the wife is making some dirty rice I am so ready to try out the stuffer I am thinking about making some dirty rice sausage kind of like boudin don't know what it will be like but what the :twisted: .
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Postby Stan41 » Tue Jan 06, 2009 9:26 am

If you use collagen casings, just use them like they come from the package. You don't soak them or anything. Thats why they are less messy than gut.

If I were going to try boiling them I would boil just one to start with to see what happened.
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