Making 180lbs of Bratwurst

Discussion in 'Sausage' started by kenstarr, Jul 24, 2009.

  1. People have asked so here it is, pictures of how I make large quantities of sausage at work. Hopefully I can get all the pictures on this post and in order.
    Here are my steps.
    1. mix up seasoning and mix with water to form a soupy mixture
    2. grind pork through the 3/8" plate
    3. return pork to grinder and add seasoning "soup"
    4. turn the grinder on mix and attach the stuffing horn (3/8" plate is still used)
    5. get casings in a bath of lukewarm water and rinse
    6. grind about 5lbs of sausage through the horn to make sure there are no "dead spots" that don't have season
    7. pull on a piece of casing
    8. put the pedal down and regulate flow by how tightly I hold the casing on the horn
    I do batches in multiples of 60lbs because that's what size case the boneless shoulder meat comes in and that's about how much I can fit in one of the gray meat lugs.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Thats cool what is the machine the links are passing thru and what exactly does it do?
  3. fire it up

    fire it up Smoking Guru OTBS Member

    I sure hope you get to sample some of that occasionally.
    Thanks for posting, love seeing things that we would normally never get a look at.
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Didn't have a linker, but remember all the rest all too well!
  6. Instead of twisting and cutting links, this handy $2800 piece of work does the links for you. It works by squeezing and then cutting the links as you turn the handle. A couple of cams make the pieces engage. Imagine two V's open towards each other. As you turn, they close and in the bottom of each are blades. I have some video of it in action but you can't post that here. I'll have to set up my own website... Youtube? Maybe there is some video there. OK, I just posted the rough video there. Type in Z-linker and it should come up. May take a day or so to be available.
  7. smokeamotive

    smokeamotive Smoking Fanatic

    Now if it would just twist the links and not cut them, I could use one of them. but it's hard to hang em up to smoke when there already cut.
  8. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Cool, Looks like you have some big equipment for making sausage.

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