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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, 09:59 AM   #1
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Join Date: 07-25-15
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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, 11:12 AM   #2
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Join Date: 08-06-10
Location: Stuart, Fl
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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, 02:15 PM   #3
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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, 07:39 PM   #4
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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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Old 10-31-2019, 04:53 AM   #5
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Join Date: 09-18-19
Location: Salt Lake City, Utah
Name/Nickname : Greg Foster

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)?
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Old 10-31-2019, 12:44 PM   #6
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Join Date: 01-14-06
Location: At home on the range in Wyoming

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.


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Old 10-31-2019, 02:00 PM   #7
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Originally Posted by IamMadMan View Post
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?
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