Jonathon Yeah that was me. Grinder and stuffer. So far they have been great! I’ve almost gone through processing 6 deer and an elk from last year without any issues. The big stuffers definitely take some man power when stuffing snack sticks, but the grinder has been perfect. Thanks again!

ND Mike I didn’t snag any pictures.

glen I put them in frozen and uncooked. Still turned out great. Using all of the frozen added vegetables also helped keep the meat cold while stuffing.

Here is the recipe I came up with:
7 lb of deer trimmings
3 lb of bacon
15 oz of hash browns
dozen scrambled eggs (partially frozen)
10 oz frozen green pepper
10 oz frozen onion
1 lb pepperjack high temp cheese

I came up with my own breakfast sausage seasoning blend consisting of granulated garlic, pepper, salt, ground sage, thyme, fennel seed, ground clove, crushed red pepper and brown sugar.

Overall they turned out amazing. I stuffed them in natural hog casings and they turned out really good. We are definitely going to be making more. We ended up drizzling maple syrup over them when eating them and that was the ticket. I would say if a guy could work the maple flavor in, they would be about perfect on their own. Every bite is an explosion of flavor that tastes like a breakfast skillet.

lkrfletcher I guess you will never know if you never try! I’ll let you know how it goes. I scrambled the eggs last night and froze them to help keep their shape while stuffing tonight.

I am going to try it tomorrow and I will report back. Thanks for the feedback!

Has anyone on here made breakfast brats? I’m thinking of using a breakfast sausage seasoning and stuffing into natural casings. The other ingredients I would like to add would be hi-temp cheese, onion, peppers, eggs and hashbrowns. Does anyone have any ideas for the eggs? I have heard just put the hashbrowns in frozen like you would hi-temp cheese.