Sausage making

Walleyeeddie · 12-17-2016, 09:59 AM

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.

12-17-2016, 09:59 AM	#1
Walleyeeddie Wandering around with a bag of matchlight, looking for a match. Join Date: 07-25-15 Location: Fort Ripley, MN	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?

12-17-2016, 11:12 AM	#2
bluetang somebody shut me the fark up. 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. __________________ Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky!

12-18-2016, 02:15 PM	#3
IamMadMan somebody shut me the fark up. 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.

02-10-2019, 07:39 PM	#4
InThePitBBQ On the road to being a farker 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.