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Food Handling General Discussion General and open discussion for food handling and safety. |
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12-17-2016, 08:59 AM | #1 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 07-25-15
Location: Fort Ripley, MN
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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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12-17-2016, 10:12 AM | #2 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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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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02-10-2019, 06:39 PM | #4 |
is One Chatty Farker
Join Date: 01-31-19
Location: South Bend, IN
Name/Nickname : Bob
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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. |
10-31-2019, 03:53 AM | #5 |
Found some matches.
Join Date: 09-18-19
Location: Salt Lake City, Utah
Name/Nickname : Greg Foster
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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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10-31-2019, 11:44 AM | #6 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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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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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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10-31-2019, 01:00 PM | #7 |
is one Smokin' Farker
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
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