Grinding And Mixing for Breakfast Sausage and Brats

[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.

[mrobisr]

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

You will have a better product with a stuffer

I too have been there and done that.