Sausage Making Question?

[NCHillbilly]

I'm with NCHB, Only grind once and mix the bag with about 22lbs of meat.
I also like adding some good sage to mine also. If it was just for me, I would also add some red pepper flakes but my other half wont touch it if I do.

I always add pepper flakes. Personally, I think the Leggs has enough sage.

 

[NCHillbilly]

Change of plans. I realized I wasn't gonna have time to fool with it this weekend. Our VBS starts tomorrow night, so I put the venison back in the freezer.

I've got some in the freezer I keep trying to make time to do up. Going to do some deer brats and Italian.

 

[4HAND]

I've got some in the freezer I keep trying to make time to do up. Going to do some deer brats and Italian.

It's one of those things that keeps slipping my mind. It's a shame when life gets to busy to make sausage! ??

 

[NCHillbilly]

It's one of those things that keeps slipping my mind. It's a shame when life gets to busy to make sausage! ??

Yep.

 

[Big7]

I do it right then. Put seasoning on then grind.
Then get pan hot and sample 1st bit.
We also add other seasons to what we like. no 2 batches are the same.

Yes.
I left that out. Mine is down to exact weights and measures. I don't have to cook a piece.

If you are just getting into it, @kmckinnie brought up a VERY important point.

Until you can do it in your sleep, cook a piece and try it.

You do need to know that when it sets- it definitely will be more salty or hot or sage(er) if that's even a word.

Fresh plain just ground straight into a patty- when you get close. STOP. The flavor will intensify as it gets distributed by the water content of the meat.

Go to the ledge, back off one notch.?

 

[bany]

I just pulled some venison for jerky and found plenty for stew or grind and really the jerky is from prime cuts which I figured out are running low. Have to make jerky for my granddaughters birthday so shes getting the good stuff.
I have plenty of wild hog so ………….

 

[fireman32]

Bit late to the party but I’m like the hillbilly in using pork belly. I try to get mine to about 75% lean to 25% fat. I tried Boston butts for the pork fat, but the sausage was way too dry for my taste. Leggs seasoning for sure, I go heavy on the extra red pepper cause I like spicy food. Keep it cold! And a manual mixer is one of the better pieces of equipment I’ve bought. And I grind only once. And I don’t care for sage much at all, but a dab here and there is tolerable.
One thing I haven’t figured out is why the same batch tastes different in patty form as opposed to link.