<![CDATA[Grinding And Mixing for Breakfast Sausage and Brats]]>Well its -3 degrees here today with some wind. Not a good day to play outside so I played inside instead, by grinding and mixing for some fresh sausage.

The lug shows the basic building blocks for my meat block. Coarse ground lean venison, pork butt and pork fat

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For the breakfast sausage meat block I used 60/15/25 venison/butt/fat. The seasoning is Holly H 110 C

For the bratwurst meat block I used 50/30/20 venison/butt/fat.
The seasoning is the Blue Ribbon brat seasoning. You can really smell the nutmeg when you open the package on this one.

Here is a picture of the mixer at work combining coarse ground meat and seasoning.

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After mixing, a small sample goes through the 1/8 inch grinder plate for the all-important taste test.

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Fried up a small sample of each. Mainly looking for right level of saltiness, seasoning balance, and general edibility. Both seasonings were very tasty in the recommended amounts. Guess I got the meat and seasonings weighed out correctly. Pretty happy with the fat to lean content as well.

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Went ahead with the rest of the grinding, cleaned up, and put the meat away in the frig for tomorrow’s stuffing.

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]]>https://waltonsdev.nodebb.com/topic/3411/grinding-and-mixing-for-breakfast-sausage-and-bratsRSS for NodeThu, 10 Sep 2026 23:37:02 GMTTue, 09 Feb 2021 18:38:38 GMT60<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Sat, 12 Feb 2022 05:06:56 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69116https://waltonsdev.nodebb.com/post/69116Sat, 12 Feb 2022 05:06:56 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Sat, 12 Feb 2022 02:37:32 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69063https://waltonsdev.nodebb.com/post/69063Sat, 12 Feb 2022 02:37:32 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Sat, 12 Feb 2022 01:51:38 GMT]]>PapaSop thanks that makes me feel better 😊.

]]>https://waltonsdev.nodebb.com/post/69057https://waltonsdev.nodebb.com/post/69057Sat, 12 Feb 2022 01:51:38 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Fri, 11 Feb 2022 03:50:30 GMT]]>PapaSop Every once in a while, I just go to the random tab and look at old posts just for fun.

]]>https://waltonsdev.nodebb.com/post/68950https://waltonsdev.nodebb.com/post/68950Fri, 11 Feb 2022 03:50:30 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Fri, 11 Feb 2022 03:49:05 GMT]]>bleathery A stuffer should definitely help, I think it is easier to control.

]]>https://waltonsdev.nodebb.com/post/68949https://waltonsdev.nodebb.com/post/68949Fri, 11 Feb 2022 03:49:05 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Fri, 11 Feb 2022 01:13:46 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/68939https://waltonsdev.nodebb.com/post/68939Fri, 11 Feb 2022 01:13:46 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Thu, 10 Feb 2022 21:03:02 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/68895https://waltonsdev.nodebb.com/post/68895Thu, 10 Feb 2022 21:03:02 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Thu, 10 Feb 2022 14:35:39 GMT]]>processhead never noticed the date but it looks as good today as it did back then. Congrats again. 👍

]]>https://waltonsdev.nodebb.com/post/68810https://waltonsdev.nodebb.com/post/68810Thu, 10 Feb 2022 14:35:39 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Thu, 10 Feb 2022 14:25:56 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/68795https://waltonsdev.nodebb.com/post/68795Thu, 10 Feb 2022 14:25:56 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Thu, 10 Feb 2022 14:22:01 GMT]]>processhead that looks great. Congrats 👍

]]>https://waltonsdev.nodebb.com/post/68789https://waltonsdev.nodebb.com/post/68789Thu, 10 Feb 2022 14:22:01 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Thu, 10 Feb 2022 04:29:56 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/68772https://waltonsdev.nodebb.com/post/68772Thu, 10 Feb 2022 04:29:56 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Thu, 11 Feb 2021 03:50:07 GMT]]>Every other is my standard, if smoking it depends on the sausage

]]>https://waltonsdev.nodebb.com/post/30736https://waltonsdev.nodebb.com/post/30736Thu, 11 Feb 2021 03:50:07 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Wed, 10 Feb 2021 22:33:29 GMT]]>I have a wood burning kit and I thought about burning in measurements for linking on my cutting board

]]>https://waltonsdev.nodebb.com/post/30703https://waltonsdev.nodebb.com/post/30703Wed, 10 Feb 2021 22:33:29 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Wed, 10 Feb 2021 22:19:08 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/30700https://waltonsdev.nodebb.com/post/30700Wed, 10 Feb 2021 22:19:08 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Wed, 10 Feb 2021 21:41:53 GMT]]>Every other link for me.

]]>https://waltonsdev.nodebb.com/post/30692https://waltonsdev.nodebb.com/post/30692Wed, 10 Feb 2021 21:41:53 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Wed, 10 Feb 2021 21:39:21 GMT]]>Every other 99.9% of the time. Have done all three.

]]>https://waltonsdev.nodebb.com/post/30690https://waltonsdev.nodebb.com/post/30690Wed, 10 Feb 2021 21:39:21 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Wed, 10 Feb 2021 21:33:57 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/30685https://waltonsdev.nodebb.com/post/30685Wed, 10 Feb 2021 21:33:57 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Wed, 10 Feb 2021 20:39:32 GMT]]>looks like A good job of linking

]]>https://waltonsdev.nodebb.com/post/30668https://waltonsdev.nodebb.com/post/30668Wed, 10 Feb 2021 20:39:32 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Wed, 10 Feb 2021 19:25:38 GMT]]>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.

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]]>https://waltonsdev.nodebb.com/post/30653https://waltonsdev.nodebb.com/post/30653Wed, 10 Feb 2021 19:25:38 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Tue, 09 Feb 2021 22:36:24 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/30528https://waltonsdev.nodebb.com/post/30528Tue, 09 Feb 2021 22:36:24 GMT<![CDATA[Reply to Grinding And Mixing for Breakfast Sausage and Brats on Tue, 09 Feb 2021 22:31:15 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/30527https://waltonsdev.nodebb.com/post/30527Tue, 09 Feb 2021 22:31:15 GMT