Time to grind

Its that time of year for making burger


Decided to make some breakfast sausage while I was at it.


Links are not my specialty.


The left over in the grinder is always reserved for the butcher!

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

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.

Ok now I am hungry again

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.

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.

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.