Course or fine?

Discussion in 'Sausage' started by oleolson, Dec 9, 2013.

  1. oleolson

    oleolson Meat Mopper

    I've been making my own deer sausage (country style) for a few years now and have always ground the meat through a course plate then again through a fine plate. I recently had tried some sausage that someone else made but they must have just ran it through a course plate because the consistency was looser than mine. I kinda liked it that way more and was wondering how everyone else grinds their meat. Do you prefer course or fine?
  2. chef willie

    chef willie Master of the Pit OTBS Member

    I lean towards liking it on the coarse side. Some sausages traditionally are a fine grind so I go with that. I'm not a fan of loose consistency sausage...perhaps they didn't add any binder so the coarse grind was crumbly? But then, I use a Kitchen Aid grinder attachment and the coarse plate is still fairly small.....Willie
  3. reinhard

    reinhard Master of the Pit OTBS Member

    This is a fun topic.  Everybody has different taste's of course. Can i say i like it both ways [​IMG]?  Like Willi says that a binder sure helps especialy with course grind. When i do course grind my sausage {kielbasa for example] i grind it once course [then put in all my stuff and mix it] and then grind it through the course plate again.  This may eliminate any crumbly texture you may run into [dont forget the idea of a binder like dry powdered milk--1 cup per 5 pounds of meat mix] [when using this binder i also add 1 3/4 cups of water per 5 pounds].  Most of my sausage however i run through a medium plate as my final grind.  My family and friends like it that way more. Reinhard
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I don't have Willie's experience but I'll give my preference. If I am making a cured sausage like andouille or summer sausage, I prefer a medium grind. For breakfast sausage, I bow to She Who Must Be Obeyed who prefers a fine grind.

    I think it depends a lot on personal taste.

  5. papap

    papap Smoke Blower

    I just grind mine once through 1/4" plate. Just made 120 pounds this weekend with 3/8" plate. But I love andouille.
  6. oleolson

    oleolson Meat Mopper

    I think my next batch I'll just run through a course plate and see how it is.
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    When making cured smoked sausages I grind mostly through my 7mm (1/4) plate but I use my 4mm (1/8) plate for summer sausages and snack sticks. When making fresh sausages I like the smaller 4mm plate as I don't like to use binders....
    Last edited: Dec 10, 2013
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I make more Kielbasa than anything else. This is ground through a 1/4 plate and mixed until very sticky. It's a bit time consuming but eliminates the need to use binders...JJ
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    For breakfast sausage patties, I like the coarse grind, for texture...  use soy protein as a binder (1/2 of recommended)....  for taco meat, coarse grind, no filler....  Andouille, coarse grind on half the meat, fine grind the other half... and mix the two....  I usually fine grind the fat that goes into any sausage, while frozen.... 

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