Thread: Sausages

Originally Posted by Cappa

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

Maybe try using 3mm plate. I think my smallest plate iirc is 6mm and the last batch I made turned out pretty good. Not mealy like they usually were.
You will get it sussed. My mealy ones were not that fun to deal with but tasted good enough. The binder/filler helped a lot as it was the only change I made.

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