Sausage - Grinder - Manual

[Johnny Ray]

I would like to make some homemade breakfast sausage. All I have the grinder shown in the picture below. I do not have a stuffer. Is this doable? Any basic (easy) recipe would be appreciated.

Thanks,
Johnny Ray

 

[tropics]

I would like to make some homemade breakfast sausage. All I have the grinder shown in the picture below. I do not have a stuffer. Is this doable? Any basic (easy) recipe would be appreciated.

View attachment 424335

Thanks,
Johnny Ray

Make Patties

 

[DanMcG]

Make Patties

I agree with tropic, start with patties, then if you enjoy making sausage, move up to a stuffer. thats the way I started.

 

[Johnny Ray]

Thanks tropics and Dan. Do you have a basic recipe I could follow as it relates to meat cut, spices, etc.
I have no clue where to start.

Thanks,
Johnny Ray

 

[tropics]

Thanks tropics and Dan. Do you have a basic recipe I could follow as it relates to meat cut, spices, etc.
I have no clue where to start.

Thanks,
Johnny Ray

NFDM in Breakfast Sausage Links?

Hi All, I've got a breakfast sausage recipe that I've been using for years that my family loves, but I've only ever made it bulk. Tomorrow I'm going to attempt to link it up for the first time using 22-24 sheep casings. I've started using NFDM in my brats and kielbasa, would you recommend...

www.smokingmeatforums.com

Fassets recipe is in that thread

 

[thirdeye]

I agree with making bulk first, so a breakfast or Italian works good in bulk. Be sure and fry a test patty in case you need to adjust any seasoning.

FARM SAUSAGE
Wonderful stuffed, in bulk or packaged for fatties. This has the classic flavors of a Midwest breakfast sausage but it is also right at home served on a bun or as a main dish with fried potatoes and onions.

3 lbs. ground pork butt
2 teaspoons ground sage (I use 1 teaspoon of sage)
¼ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon red pepper flakes
2 teaspoons coarse black pepper
1 teaspoon ground ginger
½ teaspoon minced garlic (I increase the garlic)
¼ cup chopped onion
1 tablespoon Kosher salt
¼ cup ice cold water (as needed for a slightly sticky texture.)
Optional: The addition of powdered milk will improve the moistness and works as a binder. Ratio is 1/2 to 1 cup for 5 pounds of meat. For bulk I use the lesser, for smoked links I use 1 cup per 5#.

Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.

 

[jcam222]

I’ve just started this year and I ve fone breakfast sausage and bratwurst all in patties. We actually prefer patties for that’s. I do. quarter pounders using a little silicon pampered chef party makers I’ve done over 50 lbs like that.If you are interested in doing bratwurst try Polkas I’m this thread. It’s a few posts down. My family and friends rave about it. https://www.smokingmeatforums.com/threads/bratwurst-recipe-and-seasonings.276580/

 

[DanMcG]

here's some incentive Johnny Ray
https://www.smokingmeatforums.com/threads/sausage-for-equipmentless-people.113391/

 

[Johnny Ray]

I knew I had come to the right place. Thanks everyone for the recipes, links and suggestions.

I think I will have my local butcher grind me some meat and make some sausage and brats. I’ll let everyone know how it’s goes.

Thanks,
Johnny Ray

 

[jcam222]

I knew I had come to the right place. Thanks everyone for the recipes, links and suggestions.

I think I will have my local butcher grind me some meat and make some sausage and brats. I’ll let everyone know how it’s goes.

Thanks,
Johnny Ray

I do mine that way too so far. Local butcher grinds me the perfect sausage grind for not much more than the per lbs cost of butt.

 

[SmokinAl]

We link some of our breakfast sausage, but mostly we make patties. So with a grinder you should be good to go!
Al

 

[Johnny Ray]

We link some of our breakfast sausage, but mostly we make patties. So with a grinder you should be good to go!
Al

Talked to my local butcher at Marketplace and he said he would grind butts for me whenever I want them.
They'll grind free so I ordered two for after the holidays. Got all of my spices gathered.

Thanks,
Johnny Ray

 

[Johnny Ray]

I agree with making bulk first, so a breakfast or Italian works good in bulk. Be sure and fry a test patty in case you need to adjust any seasoning.

FARM SAUSAGE
Wonderful stuffed, in bulk or packaged for fatties. This has the classic flavors of a Midwest breakfast sausage but it is also right at home served on a bun or as a main dish with fried potatoes and onions.

3 lbs. ground pork butt
2 teaspoons ground sage (I use 1 teaspoon of sage)
¼ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon red pepper flakes
2 teaspoons coarse black pepper
1 teaspoon ground ginger
½ teaspoon minced garlic (I increase the garlic)
¼ cup chopped onion
1 tablespoon Kosher salt
¼ cup ice cold water (as needed for a slightly sticky texture.)
Optional: The addition of powdered milk will improve the moistness and works as a binder. Ratio is 1/2 to 1 cup for 5 pounds of meat. For bulk I use the lesser, for smoked links I use 1 cup per 5#.

Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.

Now that Christmas is in the rear view mirror I found some time to try this sausage recipe. Had the butcher at our local Marketplace grind a Boston butt for me. Yielded out 6.7 pounds of ground pork. The only change I made to the recipe is I doubled the red pepper flakes because I really like some heat in my breakfast sausage.

Why have I been buying sausage all my life? This stuff is amazing!!!!

Fry Test (one piece already sampled, second piece found its way onto some toast with Duke's Mayo)

I vacuumed sealed four 1 pound packages and 3 packs with 2 six ounce patties in each pack.

Thanks for the recipe Thirdeye.

Johnny Ray