Sausage making

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.

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.

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.

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)?

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.

IamMadMan said:

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.

Click to expand...

But how many times do you grind it?