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Author Topic: Breakfast sausage ?  (Read 3430 times)

Offline sagerat

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Breakfast sausage ?
« on: November 16, 2016, 11:18:07 AM »
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?

Offline SkookumHntr

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Re: Breakfast sausage ?
« Reply #1 on: November 16, 2016, 11:20:45 AM »
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 :tup:
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Offline highside74

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Re: Breakfast sausage ?
« Reply #2 on: November 16, 2016, 11:43:26 AM »
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.

Offline daddysprad

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Re: Breakfast sausage ?
« Reply #3 on: November 16, 2016, 12:16:28 PM »
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.

Offline GrampasGuns

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Re: Breakfast sausage ?
« Reply #4 on: November 16, 2016, 01:14:09 PM »
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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Offline quadrafire

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Re: Breakfast sausage ?
« Reply #5 on: November 17, 2016, 12:45:52 PM »
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.

Offline NRA4LIFE

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Re: Breakfast sausage ?
« Reply #6 on: November 17, 2016, 12:56:48 PM »
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.
Look man, some times you just gotta roll the dice

Offline GrampasGuns

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Re: Breakfast sausage ?
« Reply #7 on: November 17, 2016, 08:57:51 PM »
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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Offline Skywagon_185

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Re: Breakfast sausage ?
« Reply #8 on: November 17, 2016, 09:37:22 PM »
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.


Offline NRA4LIFE

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Re: Breakfast sausage ?
« Reply #9 on: November 18, 2016, 10:24:17 AM »
I was just giving Quad some smack.
Look man, some times you just gotta roll the dice

Offline trophyelk6x6

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Re: Breakfast sausage ?
« Reply #10 on: November 23, 2016, 06:01:29 PM »
Just started processing my elk and muley.  Breakfast sausage links were the first on the agenda

 


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