Does anyone have a list that shows the plate/grind size they use for making different types of sausages.
I've seen a few recipes that describe coarse plates as medium, and other recipes that deem medium as fine. etc....
Any thoughts??
thanks in advance,
Malcolm
I've seen a few recipes that describe coarse plates as medium, and other recipes that deem medium as fine. etc....
Any thoughts??
thanks in advance,
Malcolm