Thanks everyone got it done stuffed in bulk packs just fine with no water!

Box mix from Walton’s putting in bulk bags thanks for the info

Thank you that was my original thought but figured I would ask to make sure! Thanks again

Good morning!
I am getting ready to make breakfast sausage again but lost my mixing instructions I know it’s a simple recipe but not sure on the amount of water for 25lbs.
Thanks I’m advance

Thank you processhead!

Hello everyone! I have recently bought the cotto salami mix from Walton’s, but I cannot find the directions and recipe (water, binder, cooking time) if anyone has this information for a 25lbs batch I would greatly appreciate it!
Thanks

Jonathon Yes it is beef! I was kind of disappointed it didn’t have more of a horseradish bite and taste however when I slapped it on a bun and dressed it up using habanero pepper jack cheese it made it snap. With that being said I think it could use more horseradish flavor. All in all another great brat!

Yes I will definitely save 12oz of drippings to amp it up! The wife and I loved the flavors with the kraut and swizzle cheese added in but the carrot fibber didn’t put a dent on all the liquid that came from the kraut and added water! But they are amazing!

First time with the horseradish brat, smells pretty good mixing and stuffing will throw some on the grill for samples here shortly!

Thank you all for the help and helpful advice! It’s amazing how much difference just a few ounces of water can make! I have also found out on the Reuben brats if adding sour kraut put it in a colander and press as much liquid out before adding to the meat and stuffing!

Since I only use beef I try to keep it at or close to 75%25%

Collagen

No all beef.

I mixed it for about 7-10 minutes in my manual tub mixer

Sorry I added water after seasoning

Yes a full 25 lbs with it being fresh specialty sausage not sure I was supposed to add the water.

Tex_77 I haven’t made this particular one either. With it being a fresh specialty sausage I just added what I thought was 12oz of water which turned out to be to much water.

I made a batch of sun dried tomato Italian bratwurst, did I make a mistake in adding water, when I stuffed it in casings water was coming out bad. I didn’t use any binder either, not sure if bratwurst recipes require binder’s or if this batch didn’t require the water!
They turned out and tasted great just made a mess when stuffing.

calldoctoday that was my original thought was all beef. Which also gave me the thought of a summer sausage with sure cure and soy binder. Thank you.