While I was travelling to Butte, Montana for a curling bonspiel, I found a nice whole pork butt. This was fortuitous as I was wanting to make a Coppa (look for a future post) which involves a cut of the pork butt. However, it left me with a lot of pork still attached to the butt. I couldn’t let it go to waste so I made some Maple Breakfast Sausage.
The recipe for the sausages is in a prior post, Maple Breakfast Sausage.
The Old Fat Guy
Hey Dave, looks real nice ,, tell me what brand collagen casing do you use do you use ,,, Recently I made about 20 lb of Italian sausage … Bought casing from bass pro shops and when I fried it, it split longways … terrible … so, we have been taking it out of casings and just using it in spaghetti sauce
They are Original Wild West Casings. I get the occasional split but not often and usually when I overstuff a bit.