Shout out to Pops6927 for this Breakfast Sausage bled.
Hy-Vee had pork butt's on sale for 99 cents per lb and I wanted to try out my new Kitchener grinder and Cabela's 5lb stuffer.
I searched this site and stumbled on Pops Country Style breakfast bled. I am always up for simple ingredients and this was perfect. I also bought a LEM brand breakfast seasoning pack for 5lbs and I would choose Pops blend over the store bought any day.
Was only allowed 3 butt's per purchase so I bought 3 and sent the wife and 7 month old to go pick up 3 more. Had roughly 24lbs to work with. I wanted a leaner sausage so I cut away some of the top fat.
¾ cup salt
½ cup black pepper
½ cup sage
put in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat. I seasoned the meat after I cut it into 1" sections and placed in freezer for few hours.
The Kitchener worked great. It came with 3 plates and I used the coarse plate the first time and re ground it using the smallest plate.
Putting the ground meat back through the fine plate took about 3 times longer than grinding the 1" pieces. Is it always a pain in the ass or was I doing something wrong? I put everything back in the freezer and sprayed food grade silicon on the auger. I'm guessing it was due to the ground meat being sticky compared to the whole chunk...??
I did a fry taste and it was great. I bought some edible collagen casing casing to make links. First time making links and it didn't go well. Do I need to twist every link as it comes out of the stuffer or can I fill the entire casing and then twist them afterwards. I filled the entire casing and tried twisting after and I either had blowouts or they untwisted themselves.
I just decided to stuff in bags. I got about 21 lbs all said and done. Should last me a while.
Hy-Vee had pork butt's on sale for 99 cents per lb and I wanted to try out my new Kitchener grinder and Cabela's 5lb stuffer.
I searched this site and stumbled on Pops Country Style breakfast bled. I am always up for simple ingredients and this was perfect. I also bought a LEM brand breakfast seasoning pack for 5lbs and I would choose Pops blend over the store bought any day.
Was only allowed 3 butt's per purchase so I bought 3 and sent the wife and 7 month old to go pick up 3 more. Had roughly 24lbs to work with. I wanted a leaner sausage so I cut away some of the top fat.
¾ cup salt
½ cup black pepper
½ cup sage
put in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat. I seasoned the meat after I cut it into 1" sections and placed in freezer for few hours.
The Kitchener worked great. It came with 3 plates and I used the coarse plate the first time and re ground it using the smallest plate.
Putting the ground meat back through the fine plate took about 3 times longer than grinding the 1" pieces. Is it always a pain in the ass or was I doing something wrong? I put everything back in the freezer and sprayed food grade silicon on the auger. I'm guessing it was due to the ground meat being sticky compared to the whole chunk...??
I did a fry taste and it was great. I bought some edible collagen casing casing to make links. First time making links and it didn't go well. Do I need to twist every link as it comes out of the stuffer or can I fill the entire casing and then twist them afterwards. I filled the entire casing and tried twisting after and I either had blowouts or they untwisted themselves.
I just decided to stuff in bags. I got about 21 lbs all said and done. Should last me a while.