Grinding And Mixing for Breakfast Sausage and Brats

[Jonathon]

processhead First, good identification of the nutmeg, it is by far the strongest taste I take from Blue Ribbon Brat. The Walton’s are enormous fans of that seasoning and it is our best seller, but if you don’t like nutmeg you are gonna hate it! The H110C is one of my favorite breakfast sausage seasonings so good choice!

Also, we should push this more but making a patty before you stuff to make sure it is the strength you want is a good idea and people should do it, especially when they are trying a seasoning for the first time.

[processhead]

Jonathon
I am a fan of aromatic spices like nutmeg, ginger and cardamom . Like you say, some folks like them, others not so much.

The brats will get stuffed in hog casings and the breakfast sausage will get split in to sheep casing links and bulk packed in tubes.

[processhead]

Got the brats and breakfast sausage stuffed and linked this morning. Opted not to do any bulk packages of breakfast sausage so all 12.5 lbs are done as fresh links. I like to let them partially freeze before packaging. Seems to make it easier to get them in the bags.

[craigrice]

looks like A good job of linking

[Jonathon]

This is a good thread to see how most people prefer linking, do you twist every link, every other link or does anyone do the butcher’s knot method where you end up with 3 sausages in a group?

[PapaSop]

Every other 99.9% of the time. Have done all three.

[processhead]

Every other link for me.

[John Belvedere]

I twist every other one. I just find this easier. I always wanted to do the butches knot but so far I’ve decided to do what I’m used to and what works for me.

[craigrice]

I have a wood burning kit and I thought about burning in measurements for linking on my cutting board

[YooperDog]

Every other is my standard, if smoking it depends on the sausage

[MAD KK]

good lookin eats - thanks for sharing. For some reason I twist two in a row (so I can fold them to get two the same size) and then cut the two off. I freeze the two linked together and then cut the two apart, and vacuum seal. I guess it works for me.

[cdavis]

processhead that looks great. Congrats

[processhead]

cdavis said in Grinding And Mixing for Breakfast Sausage and Brats:

processhead that looks great. Congrats

Thanks! That post is a year and one day old as of today. lol

[cdavis]

processhead never noticed the date but it looks as good today as it did back then. Congrats again.

[PapaSop]

cdavis
I’ve read through and forgotten so many posts that when something like this happens it’s kind of refreshing. Get to look back and go, oh yeah, now I remember. Or it’s just CRS. LOL

[bleathery]

Looks like a good days work! I’m still struggling with making links. I’ve been using my grinder with a foot switch to stuff & Ithink I’m just filling them too full. I’m getting a stuffer for my b-day so hopefully that’ll help.

[bocephus]

bleathery A stuffer should definitely help, I think it is easier to control.

[bocephus]

PapaSop Every once in a while, I just go to the random tab and look at old posts just for fun.

[cdavis]

PapaSop thanks that makes me feel better .

[YooperDog]

bleathery I use to use my grinder to stuff, a long time ago. You will have a better product with a stuffer. With a grinder you are working your farce again and heating it up. It will take some practice with the stuffer and the casing to know what you are looking/feeling. It is better to under stuff slightly because you can tighten up with linking.