@Jonathon I’d definitely be down to try it out. New spin on Taco Tuesday. I kinda like the idea of it as a Bratwurst instead of a snack stick but either way is good.

@armyguy When you cooked the Blue Ribbon Brats in the smoker did you add a cure and binder or just made them as a Fresh sausage? If you made them Fresh and then smoked them I’d imagine the reason they were dry was probably more because the fat rendered out instead of low humidity but I’m not certain of that. I have the Masterbuilt 30 and that thing is awesome, never more than a 2-4 degree difference from top to bottom. I do need to cut some sticks to hang sausage from as I usually just lay everything on the racks (that has worked great so far) but I want to see if there’s a noticeable difference in cooking time. I doubt it but I know appearance wise there will be as there won’t be the rack marks.

@PapaSop @Parksider I have always put the entire head assembly in the freezer prior to grinding, usually try to get it in there the night before. If I forget then I will put it in there for at least a couple hours.

@Parksider I’ve had mine for 6 yrs and never an issue with it.

@Jonathon Instead of the sugar you have at home couldn’t you use Dextrose to add some sweetness? That’s what I do when making Sweet Italian, I use the Mild Italian seasoning and add Dextrose to it and it works out great, in my opinion anyway. Just wondering if it makes a difference on the source of sweetener you use. I know Dextrose is just a simple sugar that is similar to the sugar most people have at home.

I cooked some brats I made a week or so ago for a snack. My wife and girls went out shopping and told me to fend for myself. I cooked some chicken Sunday for dinner but forgot to take pics.

@raider2119 I have that same mixer and have never had a problem with it, the only thing I can think of is it was put away wet and the brass piece is corroded onto the paddle arm.

@craigrice You definitely could just make another tray to use for breakfast patties pretty easy. I don’t know why but I never even considered that, I just went straight to overthinking the solution and blew right past the easiest one.

@craigrice The inside is angled so you could make the filler (1 for ea side) a friction fit, and I think if you used a nylon or cutting board material it would work. You wouldn’t have to move it from side to side if you made to plus it is a friction fit then it isn’t going to come out with the patties. If I get time I’ll try to make something and post pictures. I’m a wood worker and fairly certain I could come up with something that’ll work. The only reason I haven’t yet is because my wife prefers the breakfast sausage in bags instead of links and she can hand form patties if we want them.

If I were going to modify it what I’d do is just make a “filler” piece to fill in the openings, leaving an opening the size of the patties I wanted to make. Pretty sure that’d be the easiest way to make it work, at least in my mind I think it would. Worth a try.