The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Food Handling General Discussion (https://www.bbq-brethren.com/forum/forumdisplay.php?f=32)
-   -   Sausage making (https://www.bbq-brethren.com/forum/showthread.php?t=240331)

Walleyeeddie 12-17-2016 09:59 AM

Sausage making
 
I'm curious as to everybody preference when making breakfast sausage do you grind once or twice? Does it matter if you are stuffing or just bulk?

bluetang 12-17-2016 11:12 AM

I grind most sausage twice. Breakfast type twice thru a 1/4" plate, smoked type twice, once thru a 1/2" plate then thru the 1/4". Works for us. I stuff into both chubs and casings.

IamMadMan 12-18-2016 02:15 PM

I prefer breakfast sausage in bulk so I can make my own patties. I fill ground meat bags with bulk sausage and close it off with a hog ring.

InThePitBBQ 02-10-2019 07:39 PM

I make sausage several times a week, mostly stuffed Kielbasa and smaller amounts of breakfast in bulk.

Over time I did some "People's Choice" testing and started with a 3/8" plate, went to a 1/4" plate for the second grind and finally settled on a 3/16" for the second grind as the majority like it the best.

The 3/16" plate does do a much better job of evenly distributing the fat on the second pass through, I still use a 3/8 or 10mm plate for the first grind.

Gregfosterid 10-31-2019 04:53 AM

I would also like to try making my own sausages. Please tell me what you need to add to the meat so that they turn out to be juicy and fragrant (I mean seasonings any or additional products)?

thirdeye 10-31-2019 12:44 PM

For breakfast sausage (and Italian & chorizo) I like a single grind with a coarse plate and do mostly do bulk packaging. This way I can make patties (of any size, even for a sausage sandwich... or make fatties). Here is what my typical grind looks like.

https://i.imgur.com/smRcgE6.jpg

https://i.imgur.com/lKneXls.jpg

kurtsara 10-31-2019 02:00 PM

Quote:

Originally Posted by IamMadMan (Post 3704623)
I prefer breakfast sausage in bulk so I can make my own patties. I fill ground meat bags with bulk sausage and close it off with a hog ring.

But how many times do you grind it?


All times are GMT -5. The time now is 07:41 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.