Sausage making..

[Smart]

Ours doesn't break down at all

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If you use the knife and plate, it can't not breakdown some

[Smart]

Dang. We're on the same page. We use a 6 or 7mm plate for texture. Hate that hotdog texture

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Wait wait....After all these years I am finally right about something Ducko?...... Somebody call Fox News!..

[Duckologist]

Wait wait....After all these years I am finally right about something Ducko?...... Somebody call Fox News!..

It took you quite a while but u finally got 1 right

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[Gumbo Man]

Ban this man, sponsor or not....

Don’t hate cause I’m beautiful. I use liquid smoke in a lot of my recipes including gumbo. I’ve made sausage this way for 30 years before it goes to the smoke house. Y’all got to lighten up or you’ll get the drizzles!! LOL

[RaginCagin]

All the sausage in my processing facility gets seasoned after the grind. I dissolve in water and pour over the grind and mix. I honestly don't think it matters and is just personal preference.

[Smart]

It took you quite a while but u finally got 1 right

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Phew! That was a long 22ish years!

[eradicator]

I had a heart attack myself...

[eradicator]

Same....Season before, mix by hand on a table and grind once. Grinding twice breaks it down too much and gives us Eckrich farm type hotdog sausage. I like some texture in our sausage.....

Reverend. One grind here. We do throw the jalapeno or chipotle with the seasoning though(if we are using it). Cheese gets hand mixed

[Smart]

Excellent use of that gif. I had forgotten about that one.

[Rubi513]

Excellent use of that gif. I had forgotten about that one.

Lol! I may have stole it from you…

[bowmansdad]

Reverend. One grind here. We do throw the jalapeno or chipotle with the seasoning though(if we are using it). Cheese gets hand mixed

This is how we do it also. We make 50# batches and add a pint or so of warm water before stuffing, makes for less breaks in the casings in my experience.

[eradicator]

This is how we do it also. We make 50# batches and add a pint or so of warm water before stuffing, makes for less breaks in the casings in my experience.

Yep, we also add water. We make mostly smoked sausage these days but sure miss brats and such. May have to put it back in the rotation next year!

[haas0311]

All great advice y’all! I appreciate it!!


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[Leemo]

Don’t hate cause I’m beautiful. I use liquid smoke in a lot of my recipes including gumbo. I’ve made sausage this way for 30 years before it goes to the smoke house. Y’all got to lighten up or you’ll get the drizzles!! LOL

We gotta have a talk

[Gumbo Man]

We gotta have a talk

I’m always available. Unless I’m locked in a room crying over these over priced oysters.