LEM sausage stuffer, WESTON meat grinder, and making Brats

We processed our hogs this past week and it was a ton of work but completely worth it! We show you how to make bratwursts in this video and the equipment we use to make anything we grind.
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Weston 3/4 HP meat grinder
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LEM 5lb sausage stuffer
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Meat Lugs
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LEM brat seasoning
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LEM collagen casing
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[@vickiegroome3220]

That was an excellent tutorial. I have no intention of making brats, but I'm sharing this with someone who is real new with grinding. Thanks.

[@AdamBereki]

Thank you for being so kind and generous to make this great video!!

[@MrCecil_KD9WUS]

One of the most informative videos I've seen. Glad i watched it. Watching other videos give you recipes andthe basics. You explain how to use the equipment.

[@nunyabidness1972]

I tried stuffing with a grinder ONCE, years ago. It's not only slow, but it overworks the meat into pink goo (fat smear). Bought a 11# stuffer the next week, and it was a game changer. Whatever consistency you grind the meat to is what you get in the final product. I consider a stuffer mandatory equipment for anything more than 5 pounds of meat. Also, it's worth buying the right size tube for the collagen you're using, so you can stuff more than a few feet at a time. (Buy the one with the longest tube length you can find if you have a larger stuffer to avoid reloading casing as often.) I have a 50# meat mixer that attaches to the grinder, but I never use it for brats. The mixer is great for summer sausage, snack stix, or other cured and smoked products where you need proper protein extraction, but brat/kielbasa/polish sausage are not normally mixed to the point of protein extraction to preserve the proper texture of a fresh sausage. Besides, that mixer is a real PITA to clean up. I usually do at least 100# of summer sausage at once just to justify getting it dirty. You're doing everything the right way, including keeping the meat COLD! The only thing I would suggest is a bigger stuffer, the bigger the better, you won't regret it!

[@cahoonm]

Thank you for taking the time to teach the rest of us how to! Your natural speaking was great.

[@90Beater]

Thank you for the informative video. I made my first batch of polish sausages 10Lbs a few days ago using only a Kitchenaid grinder and stuffer attachment. They came out great but was a royal PITA to stuff. I will still use the KA attachment for the grinding since it was easy but ordered a LEM 5LB stuffer for the stuffing.

[@jdubb0113]

Funny thing with me seeing your comment, because that's exactly what I have, The kitchenaid all metal grinder with stuffer attachment & I was just about to try to make bratwurst with it, But I've been seeing plenty of people say it's better to use a heavy duty sausage stuffer for making sausages... So I literally just ordered the LEM stuffer too😂... But I totally agree with you on continuing to use the kitchenaid grinder for grinding, Because it really does grind excellent for my needs...

[@Lstractorman]

I’ve got the opposite setup LEM grinder and Westin stuffer. Love making and smoking sausage.

[@darthappleadventures2797]

👍😎👍 I always wanted to learn how to make sausages, it so cool to see someone go thru the process, great job.

[@georgedittemer9427]

Good detailed information, including practical ideas to keep knives and grinder plates sharp.

[@g2outdooradventures4]

Glad you liked it!

[@mikefinley4367]

Great delivery of info / instruction. After watching many similar vids ... Two thumbs up.

[@desertfox3860]

Nicely done! Very informative! Thanks for sharing!

[@DaveEdmonds-wp6ue]

I like the idea of the sausage to bun ratio.

[@3820jack]

Very good video and the explanation of what you are doing.

[@g2outdooradventures4]

Thank you very much!

[@farmerwayne1404]

Great job man, thank you! Sah-sheg😉

[@cjay1262]

Thank you so much for the super easy to take in, but, also, in-depth tutorial. Definitely a higher end tutorial. Just wondering, for a first timer, could you recommend an "All-in-one" machine. There's so many cheap options but, are any worth the "cheap" cost. Thanks again, much appreciated.

[@TheWhitetailrancher]

You can also use your drill with a driver mine is a 1/4" drive that fits into my "knives" and i use my drill when sharpening my "knives" on a wet stone. works GREAT and sure reduces the time needed to sharpen my "knives". just have to be VERY careful to keep the drill perpendicular to the stone.

[@larrywarner9314]

I love the Lem products I always use ice water works the best when making sausage , I also use fat free powdered milk helps with moisture and binding

[@g2outdooradventures4]

Interesting did not know about using powdered milk ... thanks for the tip.

[@larrywarner9314]

@@g2outdooradventures4 yeah just do some research I normally use a bot 2% of your weight

[@diannehorvath1763]

I use a Soy milk powder

[@williamcreighton9652]

Much appreciated. This has really helped a lot

[@bigcheesedog2645]

Great content, a few weeks ago I did my first batch of sausage in 20 years two batches of 25 lbs we did a garlic sausage and stuffed it with the meat grinder and even with a bigger diameter tube, it was a royal pain. About 20 min into that batch i decided to go buy a sausage stuffer I had to go to two stores to find a 5 lb stuffer and by the time I got back the boys had just finished the first batch. The second batch done with the stuffer was done in minutes say 20ish. Without the stuffer, those batches of sausage would have been my last with the stuffer I find myself scouring the weekly flyers for deals on meat. for years we just made jerky out of our years Canada Goose harvest now that we know that goose can make great sausage there will never be another freezer-burned goose breast again. We got the LEM stuffer for the one batch we did it worked nicely. If you can't afford a stuffer find an old manual grinder like a Porkert #9 or similar the big mouth on those old school grinders handles sticky sausage meat better than the new electric ones, but you do have to watch your fingers :)

[@g2outdooradventures4]

When we first started so many years ago we too used the meat grinder and since we bought the stuffer we'll never look back!

[@goodgroomer9500]

Great video! Just starting to look into making my own sausage. Thanks for sharing your experience.

[@g2outdooradventures4]

Hope you enjoy

[@TheWhitetailrancher]

This is a pretty good brat making video! Good job. I will watch more of your sausage making videos in the future most likely. That is not an easy task. To get me to watch more than one of someone's sausage making videos! I like the guy and his personality, and his recipe is darn weak, his technique is pretty good for the most part. Anyone watching this video should be able to make at least passable brats!

[@joelwatkins4377]

Good video! I have watched a ton of videos on meat grinders...getting ready to buy my first one. We make our own dog food, and I was curious about how to do sausage using the grinder only. Glad you talked about the stuffer also! I decided on the LEM #22 1hp machine and accessory kit. Thanks for the good content! I subscribed. Take care!

[@crmr1192]

Great content! Awesome video, very informative. 👍

[@g2outdooradventures4]

Thanks for watching hope your doing good!

[@terryqueen3233]

Very cool thanks for the tutorial

[@g2outdooradventures4]

Any time!

[@mbuyisenimkhwanazi8288]

Thank you

[@veracrack]

Would you have a link for the sharpening stone? Thanks

[@iamremy-kl3xm]

Great video thanks for sharing

[@USA__2023]

You say Weston #8 3/4 hp. but the # 12 is clearly stamped on the side of the grinder head. I have a Weston Pro # 8 and it's stamped 8. The link you gave is for a #22 1.5 HP

[@douglastaylor200]

Good job man

[@hakantutuk6141]

👍🏻

[@g2outdooradventures4]

thankyou

[@cahoonm]

What is your opinion of the LEM 15# stuffer?

[@davidpavshak330]

Do you find the 5lb stuffer a good size for a 25lb batch for sausage/kielbasa?

[@dejijames4516]

Do you have a manual meat grinder that you can recommend, please?

[@g2outdooradventures4]

Sorry I have mostly used electric but LEM Weston and Cabalas are the three main brands I normally go with.

[@mjremy2605]

This is an excellent demo and instructive video. No music, thank you! You are a very good teacher. Thank you for your generous sharing of expertise and knowledge about meat grinding, sausage making, and fat ratios. All new to me. That grinder looks impressive, however, the link shows a different type of grinder. Thank you for the great demo! A word about spices: the spices that come in packets contain MSG and Maltodextrin, and too much salt. You should stay away from this commercial unhealthy junk food. Maltodextrin is very high in glycemic index and will give you metabolic disease and diabetes. It is an ultra processed, refined food starch. This is what gives you beer belly, along with other refined white carbs. MSG is deadly stuff. Please, please do not use these packaged spices, they are horrible in taste and horrible for your health. You are a gourmet cook, use fresh ingredients all the time. Herbs by the way, have deep medicinal properties. We are all familiar with garlic, but so many others were used the world over for curing disease, parasites, fevers, boosting immune system, warming and cooling the body, herbs are powerful. Now we use these disgusting dead packets of chemicals with no scent, no health, and more chemicals. Don't do it. Grow some real herbs in your backyard, dry them out for winter storage and use, and suddenly your meat will smell heavenly. Sage, marjoram, oregano, thyme, rosemary, basil, dill, parsley, cilantro are all necessary for the home kitchen. Paprika, pepper, etc can be store bought. I grind pepper fresh. I buy my salt from Amazon - La Guerande - from France, harvested from the sea, full of good minerals and taste. Never use iodized salt made commercially. It is not organic in chemical structure but non-organic so it does not absorb and leads to hypertension. Good salt is organic and chemically easy for the body to absorb. Salt is very important to be high quality. France keeps it natural and its cheap. If not French, Sea Salt, Pink Salt, Black Salt are all good and full of minerals. Why should you seek a uniform flavor? Are you a factory? No! Keep it creative. Make your own spice mixes and discover the beauty of fresh spices, home grown. As an added bonus, branches of marjoram or rosemary in the bathroom smells heavenly. Also grow chilies of several kinds - Serrano, Jalapeno, Anaheim, Fresno, Shishito, etc. Fresh garlic, fresh onion chopped or pureed, fresh ginger, fresh turmeric root... there is a world of spices to discover. Also, try sumac on hummous and bread oil dips, try Zhoug, Ras el Hanout, make your own curry blends. If you make kibbeh kababs, Indian tikkas and kababs, Middle Eastern Tagines, you will explore a wider range of spices. By the way, pulverize one whole lemon skin and all, in a blender, add any fresh herbs you have growing around you, mix with water and drink daily. It scrubs your guts, clears the liver of any fatty liver disease, and makes your skin glow. Good stuff, lemons! You can grate the whole rind and add it to sausage too.

[@Philippinesretirement]

No offense. But it's SAUSAGE NOT "SAASIGE" Please 🙏 It's irritating... Absolutely great video. Thanks.😊

[@btpuppy2]

Sossige?

[@jameshalleluyah8133]

Now your ready for the pros! kzbin.info/www/bejne/fYKUe2OLg7aqf5I

[@outdoorsman8498]

To funny 😄

[@Steve007362436]

I'm new to stuffing and completely understand using collagen casings. My first try with natural casings had too many blowouts, half the batch ended up in patties.

[@guygahler8458]

wtf is leeeeem?