Dave in AZ I agree with you that it all depends on what you are making. For me, I’ve always been making product for the public and you have to give people what they are expecting. As you allude to in your second point “Johnsonville” style brats are what my past customers were expecting to get. Most of the fresh sausages I made we mixed to be of that consistency/ texture.
Water in breakfast sausage
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Good morning!
I am getting ready to make breakfast sausage again but lost my mixing instructions I know it’s a simple recipe but not sure on the amount of water for 25lbs.
Thanks I’m advance -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by Tex_77
EDaniels I don’t add water when making breakfast sausage myself, however if you feel so inclined a pint should do it.
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Thank you that was my original thought but figured I would ask to make sure! Thanks again
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
EDaniels Is your seasoning mix homemade or store box kit?
Unless you are stuffing there is little to no water that I would add either.Stuffing is an ounce or more per pound of meat.
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Box mix from Walton’s putting in bulk bags thanks for the info
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I never add water to breakfast sausage whether I make patties or links.
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you can add (FSIS) 3% water to fresh sausage. I always add some, it mixes and stuffs better. I think it has a better mouth flavor
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Departing Contestant Mouth flavor or mouth feel?
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Tex_77 said in Water in breakfast sausage:
Departing Contestant Mouth flavor or mouth feel?
Doesn’t matter… Jonathon dislikes both.
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Tex_77 mouth flavor. the extra water helps move the meat around your tongue better
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Thanks everyone got it done stuffed in bulk packs just fine with no water!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
Departing Contestant I agree, I always add a little even to fresh sausage to help with the mixing process. I don’t add as much as I do when going to stuff it.
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