Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: sagerat on November 16, 2016, 11:18:07 AM

Title: Breakfast sausage ?
Post by: sagerat 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?
Title: Re: Breakfast sausage ?
Post by: SkookumHntr 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:
Title: Re: Breakfast sausage ?
Post by: highside74 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.
Title: Re: Breakfast sausage ?
Post by: daddysprad 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.
Title: Re: Breakfast sausage ?
Post by: GrampasGuns 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

Sent from my SM-G900V using Tapatalk
Title: Re: Breakfast sausage ?
Post by: quadrafire 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.
Title: Re: Breakfast sausage ?
Post by: NRA4LIFE 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.
Title: Re: Breakfast sausage ?
Post by: GrampasGuns 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.

Sent from my SM-G900V using Tapatalk
Title: Re: Breakfast sausage ?
Post by: Skywagon_185 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.
Title: Re: Breakfast sausage ?
Post by: NRA4LIFE on November 18, 2016, 10:24:17 AM: I was just giving Quad some smack.
Title: Re: Breakfast sausage ?
Post by: trophyelk6x6 on November 23, 2016, 06:01:29 PM: Just started processing my elk and muley. Breakfast sausage links were the first on the agenda