Breakfast sausage ?

[sagerat]

I'm gonna make a batch this weekend and am wondering how you guys add the spices. Sprinkle on meat before grinding or mix in after?

[SkookumHntr]

grind and mix the meat, then mix in spices, I would go light on the meat so your kinda heavy on the spices, gives it more flavor, that's what I do anyway

[highside74]

Grind the meat. Then mix spices in water. 20-25# of grind gets 2 cups water. Do not discard the blood either, it all goes in the mix for moisture. Then poor the water/spice mix slowly as you mix your batch.

[daddysprad]

I grind 2 times, once plain, mix spices and grind again with same size.  The water mentioned above make all the difference in even mix and sausage that is not rubbery when cooked.

[GrampasGuns]

Some water is good but don't go crazy, use your hands with fingers spread  like a garden rake and vigorously mix the meat and spices once ground. Doing this, helps release the myocin from the fat which yields a much better texture and consistency in the product

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[quadrafire]

I don't have a mixer and find hand mixing freezes my dang fingers off in the chilled meat. I cut my meat approx 2 inch chunks, mix with seasonings in that. Refrigerate over night. Then I grind twice. Seems to mix well enough for my needs.

[NRA4LIFE]

Plus you get your knuckle hair in the mixture.

I use a mixer after it's ground.  No water if I'm not stuffing also.

[GrampasGuns]

Haha, how hairy are your knuckles?! A very conservative guess is I've made over 100k lbs of sausage in my 10 years as a usda butcher and slaughter man and never tasted a single knuckle hair. My best advice is to mix it in after grinding regardless of how.

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[Skywagon_185]

Putting spices on the meat before grinding is VERY much easier.  I add spice to the meat chunks and grind twiice.  Saves a lot of work. Never have found any evidence of uneven spice in the product.

[NRA4LIFE]

I was just giving Quad some smack.

[trophyelk6x6]

Just started processing my elk and muley.  Breakfast sausage links were the first on the agenda