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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #1  
Old 12-29-2013, 06:34 PM
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Default Breakfast sausage
Made a few pounds of breakfast sausage this afternoon. Made some with maple and then tried some with Louisiana cane syrup. I'll let everyone know how it is in morning. LOl
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Old 12-29-2013, 06:35 PM
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Default All bagged up
All vacuum pack.
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Old 12-29-2013, 06:44 PM
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Country Boy Country Boy is offline
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Looks good!


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Old 12-29-2013, 06:45 PM
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Nice pile of breakfast sausage.
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Old 12-29-2013, 06:50 PM
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Nice pile of breakfast sausage.
And this man knows his food!
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Old 12-29-2013, 08:32 PM
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Next time I make some. I think I'll order some sheep casing to try.
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Old 12-30-2013, 06:07 PM
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really don't need casing for breakfast links. Just put sausage in stuffer and cut links to size as you crank them out
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Old 12-30-2013, 07:14 PM
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Though of that. I'm guessing you have to freeze them before packing them for freezer?
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Old 12-31-2013, 06:15 AM
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Yep, i just lay them out on cookie sheets to freeze then vac seal a dozen or so to a pak.
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Old 12-31-2013, 06:17 AM
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can do the same to make boudin balls. use large stuffing tube . Slice and freeze then vac seal
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