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Food Handling General Discussion General and open discussion for food handling and safety.

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Old 12-17-2016, 08:59 AM   #1
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Join Date: 07-25-15
Location: Fort Ripley, MN
Default 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?
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Old 12-17-2016, 10:12 AM   #2
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Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike

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.
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Old 12-18-2016, 01:15 PM   #3
somebody shut me the fark up.

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Join Date: 07-30-11
Location: Pemberton, New Jersey

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.
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Old 02-10-2019, 06:39 PM   #4
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Join Date: 01-31-19
Location: South Bend, IN
Name/Nickname : Bob

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.
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