Grind your own sausage and burger?

[Fire Me Boy!]

Anyone do this? I've just gotten into it even though I've had the grinding attachment for my Kitchenaid for years. First try out of the gate was just some ground chuck, but that turned out good. Made some breakfast sausage for pork butt that turned out really well.

Tips, tricks, recipes you want to share?

[HonestChieffan]

Originally Posted by MOhillbilly

So heres the deal. Since i have moved north I've butchered roughly 80 hogs. My wife got the lowdown on leggs seasoning from a amish butcher in jamesport. (yoder)
Ive butchered roughly 3-400 hogs in my life and have eaten every kind of sausage seasoning. Id watch my dad and farmer wayne toss trim into a tub and "layer' it with seasoning until they felt it was right, and while it was very good it was inconsistent. When id come to KC over x-mass break id go to the uncles, grandpas farm, and wed process 15-20 hogs at a time and they would use a prepackaged seasoning mix and i always thought it was either to salty or not enough flavor.
The thing i like about leggs is that the flavor is excellent and consistent if the mix is good.
My clients love it and i service between 15-20 clients with pork each year. Ive never had a complaint and people can't get enough. To the point where I've ground whole hogs into sausage to satisfy our client base. The one i use contains no MSG, cause that shit is nasty and a cheat. Anyway blah blah my 2 cents.

http://aclegg.com/our-products/

Have you tries their blend 112? Fresh Hot Links.... Im looking for a hot link like you get at the top end BBQ places, its a fresh sausage, spicy, that is cooked on smoker with ribs or whatever.

[srvy]

Originally Posted by MOhillbilly

So heres the deal. Since i have moved north I've butchered roughly 80 hogs. My wife got the lowdown on leggs seasoning from a amish butcher in jamesport. (yoder)
Ive butchered roughly 3-400 hogs in my life and have eaten every kind of sausage seasoning. Id watch my dad and farmer wayne toss trim into a tub and "layer' it with seasoning until they felt it was right, and while it was very good it was inconsistent. When id come to KC over x-mass break id go to the uncles, grandpas farm, and wed process 15-20 hogs at a time and they would use a prepackaged seasoning mix and i always thought it was either to salty or not enough flavor.
The thing i like about leggs is that the flavor is excellent and consistent if the mix is good.
My clients love it and i service between 15-20 clients with pork each year. Ive never had a complaint and people can't get enough. To the point where I've ground whole hogs into sausage to satisfy our client base. The one i use contains no MSG, cause that shit is nasty and a cheat. Anyway blah blah my 2 cents.

http://aclegg.com/our-products/

Thanks that link is really going to be helpful. Is it sold in smaller trial batches. So many sound damn good.

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[suzzer99]

Chrissie Teigen live-tweeted an epic sausage-making disaster a few days ago.

THE SAUSAGE SAGA CONTINUES pic.twitter.com/ABR0PU7PkJ

— christine teigen (@chrissyteigen) March 28, 2017