Tex_77 Thanks, I don’t have mixer and need one with has much summer sausage as I make. I’m not stuffing the breakfast sausage, leaving bulk and bagging. I’ll spread out on table and mix in and re-grind.

grenier32 Thanks! I like that idea of once through big plate. Season, chill and regrind using smaller plate. I’ll give that a try.

Fixing to grind some bulk breakfast sausage using the Holly Regular Pork seasoning. Question: Should I season pork chunks before the grind or season the ground pork, after. I’m looking for the best seasoning transfer to meat.