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.

 

[in. pred]

thanks for the input guys! im looking forward to mixing some up this week.

 

[tallbm]

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.

Hi there and welcome!

I think you have some good feedback.

My 2 cents is to measure out seasoning for 1 pound of sausage per the instructions and weigh that amount of seasoning in grams. Write that number down.
Mix up 1 pound of breakfast sausage with it and then pinch off a small amount and fry it up to taste it.

If it's too bland weigh out a few grams of seasoning and mix it into what is left of the pound and repeat until it tastes right.
If too salty then weigh out 10 grams less of seasoning from your 1st one pound attempt and mix up and test again.

Repeat steps until you get the flavor you like and then write down how many grams of seasoning you need per pound of sausage.

Why do all this? I have yet to find a store bought seasoning that simply just nails the measurements. If it did work for 1-5 pounds well it did not scale properly at 10-20 pounds because it's all measured by tablespoons, etc.
If you figure out the weight of seasoning per pound of sausage then you can scale it properly and never be wrong about it... unless they change the seasoning itself hahaha.

Please learn from out mistakes of mixing up 5-20 pounds of sausage per a packages instructions just to find out that it's too salty or too bland. At that point, it is very disappointing and angering to figure out how to save the sausage after all the work you put into it.

Best of luck! :D

 

[chopsaw]

The Leggs is pretty spot on , but still subject to personal taste .
I have some from Adkins that's salty per the directions , but some breakfast sausage is like that .
I cut it back some . Most of these commercial seasonings are formulated at 1 TBLS per pound of grind . Usually a safe place to start , then adjust .