leggs anyone?

[in. pred]

i picked up two packs of leggs#10 at the shop. a friend that had a sausage business suggested it. anyone here use it for breakfast sausage? maybe your tips on production. just making loose breakfast sausage.

 

[CRB]

i picked up two packs of leggs#10 at the shop. a friend that had a sausage business suggested it. anyone here use it for breakfast sausage? maybe your tips on production. just making loose breakfast sausage.

I have never used leggs products but as far as the production of breakfast sausage I just grind, mix and stuff into 1lb bags and freeze. I keep meat COLD during all steps

 

[chopsaw]

leggs#10 at the shop.

Yup . It's a good one , and popular . I also have AC Leggs 109 .
No. 10 is a basic pork breakfast sausage and the No. 109 is hot . Has red pepper flakes added .
Mix it up per directions , but if you like hot pork sausage add some pepper flakes to a batch .

I always weigh the bags when I get them , then divide that out by how much it seasons .
Then mark it on the bag .

maybe your tips on production

I have several different breakfast seasonings , so I have a system of keeping them straight .
Just doing one brand you won't need to worry about that .
I used to use the meat bags , but for me , it keeps better vac packed , and I don't have to tie a bunch of bags . I always do some links as well .

When I make sausage , I grind , then clean .
Mix then clean and into the fridge .
Stuff the next day or two , three . Whatever . Gives some options and your not trying to clean a huge mess in the end .
I did 2 1/2 pounds of bratwurst , 2 1/2 pounds of Italian , and 2 1/2 pounds of breakfast sausage yesterday . In the fridge , waiting to be stuffed on Friday .

 

[zwiller]

LOVE Leggs and have a bunch. I have 10 and it IS good. It's not "the one" for me but I am being picky. I am aiming for something like spicier McDonalds. However, if you wanted the flavor of local producer, #10 will rock that.

Same as Rich, I break the process over days. Sounds like it's simply for making it easy but the sausage marries with the spices over this time yielding a better product. Also, I tend to think BF sausage is higher fat than 80/20.