got a few pics from sausage making this weekend we did some volume…
40# bologna (50% venison/50% pork) using Walton’s 32mm smoked casing my own spice mix, half regular and half hot with habanero powder and Walton’s pepperjack cheese.
20# fresh sausage (50% venison/50% pork) using walton’s fresh 32mm casing and basil, feta cheese, and basil + some randon spices
20# maple breakfast sausage using Walton’s 26mm fresh sheep casings and Sausagemaker spice
30# regular breakfast sausage Walton’s 26mm casing and Sausagemaker spice mix, in coils in the smoker
I use the Weston #22 grinder, fine plate, and the Weston 44# mixer that attaches to the grinder.
I use Walton’s 8x12" chamber vac bags
![alt text](![6_1516639505163_vac pack.jpg](Uploading 100%) ![5_1516639505163_smoker.jpg](Uploading 100%) ![4_1516639505163_sausage coils.jpg](Uploading 100%) ![3_1516639505162_grinder.jpg](Uploading 100%) ![2_1516639505162_fresh sausage.jpg](Uploading 100%) ![1_1516639505162_casings.jpg](Uploading 100%) ![0_1516639505161_bologna.jpg](Uploading 100%) image url)
I am interested in making chicken breakfast sausage. any pointers about grinding mixing or stuffing?
jim blais I love making chicken sausage! I have done a few articles on it that I will post at the bottom of this. A couple of tips, if you are using chicken breast then the fat content is going to be super low. The best results I had were when I used chicken thighs but if you dont want to do that then I would recommend you use cold phosphate to help it hold more water and carrot fiber or super bind as well. But, I think you will have the best results if you use thighs and still use some carrot fiber. For grinding I would recommend you grind it t least twice maybe through 3/16 and then 1/8, maybe even twice though a 1/8. It is going to give you a hotdogish texture but that is better than an overly dry and crumbly product in my mind!
I made some great chicken sausage last week. As Jonathon mentioned the Carrot Fiber and Cold Phosphates are a must have. I used the left over product from the stuffer for ‘Egg McMuffin’ style sandwiches with eggs instead of the English Muffin. It was fantastic!
Good luck!!! I did some Chicken a buffalo Brats! Keep your meat and grinder super cold at all times. I found the chicken to really gum up easily if I did not. I used Carrot Fiber and it worked well. Very good end result! I am wanting to do some chicken or turkey snack sticks.
Would it help or hurt to blend it in a meat mixer for a while?
I will also be stuffing it in collagen casing. Size of Casings?
I plan on using a 26 mm casing
jim blais I dont think it would hurt really, turning into “goup” gave me good results. It would probably give you about the same result as grinding it again through a 1/8" plate.
For brats I like the 30mm fresh collagen. It stuffs easily and it fits nicely into a bun should you choose to eat it with a bun. 26mm will work as well but the 26mm collagen we sell is a clear collagen and for brats fresh collagen will work better.
Hope this helped!