ryan yoder The maple sugar will give you a subtle flavor, I add real maple flavoring in addition to the sugar to kick up the maple taste. If you add too much sugar your sausage will become really sweet and unless that is what you are trying to get as well you will probably want to add flavoring as well. I find the sugar doesn’t quite add enough flavor and ends up more like a maple brown sugar flavor rather than straight maple. How much to add also depends on how much sausage you are making and what you are using as far as seasonings, pre-packaged vs. homemade.
Douglas Moore Yearling last edited by
What’s the best casing for breakfast sausage?
AdamCA Team Blue Regular Contributors Green Mountain Grill Masterbuilt last edited by AdamCA
Douglas Moore I’ve used the 21 mm fresh collagen casings when making breakfast sausage and that works out perfectly.
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
Douglas Moore I agree with @Boudreaux, 21mm fresh collagen casings are the easiest to use and I think they have a better snap then sheep casings. If you are looking to go with a Natural Casing then you would want to look at the smallest sheep casings which are generally the 22-24mm Sheep in either the entire hank or you can get that size in a HomePack as well. The home packs will stuff somewhere in the vicinity of 15 lb of breakfast sausage. You need to rinse and soak the Sheep Casings and if you go with the Home Pack you also need to rinse the inside.
Check out this post https://meatgistics.waltonsinc.com/topic/780/sausage-casings-103-preparing-your-casings for some more information on preparing the casings before they are used.
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