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Time to grind #7017915
10/15/20 08:11 AM
10/15/20 08:11 AM
Joined: Dec 2006
Posts: 1,571
So. IL
pintail_drake04 Offline OP
trapper
pintail_drake04  Offline OP
trapper

Joined: Dec 2006
Posts: 1,571
So. IL
Its that time of year for making burger
[Linked Image]

Decided to make some breakfast sausage while I was at it.
[Linked Image]

Links are not my specialty.
[Linked Image]

The left over in the grinder is always reserved for the butcher!
[Linked Image]

Re: Time to grind [Re: pintail_drake04] #7017936
10/15/20 08:43 AM
10/15/20 08:43 AM
Joined: Mar 2020
Posts: 848
Chautauqua co. NY
T
Turtledale Offline
trapper
Turtledale  Offline
trapper
T

Joined: Mar 2020
Posts: 848
Chautauqua co. NY
Those links look fine! I love breakfast sausage. Grow sage every year for it. Just got done with a 20 lb batch of summer sausage. Wife pointed out to me I never make it in the summer. Nice looking pan too

Re: Time to grind [Re: pintail_drake04] #7018022
10/15/20 10:30 AM
10/15/20 10:30 AM
Joined: Jun 2018
Posts: 2,857
Beatrice, NE
L
loosegoose Offline
trapper
loosegoose  Offline
trapper
L

Joined: Jun 2018
Posts: 2,857
Beatrice, NE


This is how I twist my links. It works well, and this video does a good job explaining it. The secret is to not stuff your tube so full that it bursts when you twist. You need extra room to pinch and twist the links together.

Last edited by loosegoose; 10/15/20 10:31 AM.
Re: Time to grind [Re: pintail_drake04] #7018109
10/15/20 12:10 PM
10/15/20 12:10 PM
Joined: Dec 2009
Posts: 8,154
The Hill Country of Texas
Leftlane Offline
"HOSS"
Leftlane  Offline
"HOSS"

Joined: Dec 2009
Posts: 8,154
The Hill Country of Texas
Ok now I am hungry again


"Our nation is witnessing a merciless campaign to wipe out our history, defame our heroes, erase our values, and indoctrinate our children."
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Re: Time to grind [Re: pintail_drake04] #7018128
10/15/20 12:40 PM
10/15/20 12:40 PM
Joined: Aug 2008
Posts: 10,327
ny
U
upstateNY Offline
trapper
upstateNY  Offline
trapper
U

Joined: Aug 2008
Posts: 10,327
ny
Originally Posted by pintail_drake04
Its that time of year for making burger
[Linked Image]

Decided to make some breakfast sausage while I was at it.
[Linked Image]

Links are not my specialty.
[Linked Image]

The left over in the grinder is always reserved for the butcher!
[Linked Image]


Sausage looks like you used synthetic casing.Use natural casing next time,,I use sheep gut for that sized sausage,,and your links will come out a lot nicer.

Last edited by upstateNY; 10/15/20 12:41 PM.

the wheels of the gods turn very slowly
Re: Time to grind [Re: pintail_drake04] #7018134
10/15/20 12:49 PM
10/15/20 12:49 PM
Joined: Dec 2006
Posts: 1,571
So. IL
pintail_drake04 Offline OP
trapper
pintail_drake04  Offline OP
trapper

Joined: Dec 2006
Posts: 1,571
So. IL
i used the collagen cases because it was what I had on hand. Trying to use up the left over deer in my freezers. Ended up using what i had in the pantry fresh sage/rosemary/thyme, salt & pepper, and little red pepper flake. I wasn't really planning on making sausage, but while I was grinding the wife mentioned being out of breakfast sausage. This worked out well.

Re: Time to grind [Re: pintail_drake04] #7018137
10/15/20 12:52 PM
10/15/20 12:52 PM
Joined: Jun 2010
Posts: 9,275
Iowa
~ADC~ Offline
The Count
~ADC~  Offline
The Count

Joined: Jun 2010
Posts: 9,275
Iowa
Looks good to me. I enjoy doing this type stuff as a hobby. I'd get tired of it if I had a lot to do but its fun once or twice a year.

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