Quick Answer
Ideal casings for breakfast sausage links are typically hog middles or collagen casings with a diameter of 24-26mm (1-1.02 inches) for a standard link size.
Choosing the Right Casings
When it comes to breakfast sausage links, the casing size is crucial for achieving the perfect snap when you bite into the sausage. Hog middles are a popular choice for small to medium-sized sausages, but for a standard link size, 24-26mm (1-1.02 inches) diameter casings are ideal. This size allows for a generous filling while ensuring the sausage holds its shape and has a pleasant snap when cooked.
Preparing Hog Middles for Use
If using hog middles, it’s essential to rehydrate them before stuffing by soaking them in cold water or a mixture of water and vinegar. This helps to remove excess salt and makes the casings more pliable. Allow the casings to soak for at least 30 minutes to an hour before stuffing. For collagen casings, you can skip this step as they are pre-treated and ready to use.
Stuffing and Forming the Sausages
To stuff the casings, attach a sausage stuffer to your stand mixer or use a manual stuffer. Fill the casings with a mixture of 80% meat and 20% fat, making sure to fill them evenly and not overstuffing, which can cause the links to burst during cooking. Twist the filled casings into individual links, and hang them to dry for at least 30 minutes to set the shape and texture of the sausage.
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