What's Best? Sausage Making Question

[TripleB]

When making sausage, how do you add and mix the ingredients? I have seen a few different techniques and done a few. I am looking for an even distribution of ingredients through the protein.

Thanks in advance.

[DaveD]

As a federal gummint employee, I have to ask... you sure you want to know how the sausage is made??

[Donw]

Probably just me but small batches by hand if 10lbs or less. When doing larger I attach a Sheetrock mud mixer from Home Depot to a drill. In both cases I lay a thick level of meat, spice layer, mix, and then repeat. I think I get good distribution that way.

[TripleB]

Thanks. Do you add water?

[Donw]

I do. After I lay the spice layer I wet the spices with ice cold water and then mix. It works out to be about a 1/2 cup water per 5 lbs. If the mixed meat isn’t tacky enough I add a little more water. I have read that many use more water but I’m looking at the tackiness of the meat and if it sticks to my hand it is right in my eyes. In the past I use to add more water but sometimes I overdid it and had to let the mixture refrigerate overnight to get it right.

[TripleB]

Donw Yes, tackiness is important. Thanks for your input.

[barelfly]

I do small batches, about 10lb batches. And I mix by hand. I’ve made a few types, but mainly a jalapeño beef sausage and it mixes well and evenly by using a gigantic metal bowl. And you question on water, the recipe I use does call for 1.5 cups of water for the 10lbs of beef/pork that I use.

[TripleB]

Do you add the water after you've mixed by hand or do you add the mix to the water and then mix by hand?

[58limited]

2 Guys & A Cooler's youtube channel has the best how-to videos that I've seen. They really helped me to refine my sausage making. The first season of their Celebrate Sausage series, an annual series they post every October - 30 videos in 30 days, has some instructional videos mixed in that are a big help:

Tips on grinding the meat: https://youtu.be/uF4B1ZK0h0A?si=VVdx_4a3spJ03Yri

How to mix: https://youtu.be/VGnDfv-4uCo?si=3OQFMb7ZkQXFhrQu

How to stuff and link: https://youtu.be/LURF_yI-E84?si=pt3sRDrlmUUpqtCz

Sharpening the blade and plate - I do this every time I grind: https://youtu.be/xp7UKCMrv-o?si=1OHbhJ_PCxkrhJrN

Explore their channel for other pointers - its a rabbit hole for sure

I usually mix by hand but I have a 20lb meat mixer for larger batches.

[58limited]

TripleB I added a link on sharpening.

[Donw]

As to the sharpening video, if you don’t want to spend the money for a lapping plate look for a glass dental mixing slab. They make different sizes and are a lot less expensive. Just my 2¢

[58limited]

I use my silestone countertop, its flat.

[johnec00]

Here's a couple more "how to" videos from Eric at 2 Guys:

Keeping meat/farce cold during the entire process: https://www.youtube.com/watch?v=_NQy7IUK3Sc&t=693s

Preparing casings: https://www.youtube.com/watch?v=iEtbNfKwi9o&t=642s

Keeping grinder parts sharp: https://www.youtube.com/watch?v=xp7UKCMrv-o&t=196s

I usually mix small (up to about 5 pounds in the Kitchenaid with paddle. Larger batches in 20 pound meat mixer.