Finally got around to making a boston butt into breakfast sausage. I have an LEM Big Bite #8 and used Rick's Country Breakfast Sausage recipe.
1. Cubed up the pork butt and seasoned it.
2. Put the meat and grinder parts in the freezer for an hour or so.
3. Ran the meat through the coarse (10 mm) plate. Slick as poop through a goose.
4. Put everything back in the freezer for another hour or so.
5. TRIED to run the meat through the fine (4.5 mm) plate. It was just too sticky. Would hardly go through.
6. Gave up and ran it back through the coarse plate and the consistency was just fine for pan sausage.
My question is, is the fine plate normally used for sausage and if so, what did I do wrong?
I was following the instructions that came with that recipe so I'm a little puzzled right now.
The good news is that I fried some up and it tastes great!
1. Cubed up the pork butt and seasoned it.
2. Put the meat and grinder parts in the freezer for an hour or so.
3. Ran the meat through the coarse (10 mm) plate. Slick as poop through a goose.
4. Put everything back in the freezer for another hour or so.
5. TRIED to run the meat through the fine (4.5 mm) plate. It was just too sticky. Would hardly go through.
6. Gave up and ran it back through the coarse plate and the consistency was just fine for pan sausage.
My question is, is the fine plate normally used for sausage and if so, what did I do wrong?
I was following the instructions that came with that recipe so I'm a little puzzled right now.
The good news is that I fried some up and it tastes great!