Thread: Sausages

Yeah have always used fat and meat from frozen. Thaw it for an hour or so just enough to easily cube up with a knife but still pretty much frozen. I have just been running the coarse plate (8mm diam holes) as find this works really well for mince. Have a med (5mm diam) and fine (3mm diam) plate but have never used em. Usually try alternate cubes when mincing to help spread fat and lean throughout mix and to keep mincer head from being bound up with fat. Always try to keep mincer head cold to stop this also. Mix by hand for 10min or more to try get the sticky bind