Grinding or mincing your meat is a key sausage making step and although its pretty hard to completely stuff it up, grinding helps the binding process and will impact the visual appearance and texture of your final sausage so it’s good to understand how it works.
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Grinding plates/dies are the little plates that look like mini cheese graters. You put them into your sausage grinder / meat mincer and the hole size in the plate will dictate how coarse or fine your sausage mince will be, and therefore how coarse or smooth your final sausage will be.
Essentially, bigger grinder plates = bigger holes = coarser sausage with more visible 'bits' and a more 'crumbly' texture. Smaller grinder plates = smaller holes = smoother sausage with finer texture (no visible 'bits') and more 'spongy' texture eg a cheerio or hot dog.
So what size should I use?
Grinding plates are available in a variety of sizes. The ‘size’ refers to the size of the holes on the grinding plate, and therefore the size of the bits in your sausage mince. Here are the most common ones:
Size mm
Size inch
What to use it for
3mm
1/8”
Very fine grind. Perfect for franks, hot dogs and jerky
4.5mm
3/16”
A fine-medium grind. Good for the 2nd grind. Ideal for breakfast sausage, Polish Sausage, Italian Sausage and most regular sausages.
6mm
¼”
A regular grind. For Coarse Sausages Such as summer sausage, salami, pepperoni and snack sticks.
8mm or
10mm
3/8”
A Coarse Grind. Good for the 1st grind. Ideal for Bratwurst, Chorizo & Salami.
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Should I grind once or twice?
There’s no magic answer for how many times you should grind meat for sausages. It’s really up to personal preference. If you like a coarse, chunky sausage then once should be enough. If you prefer a smoother sausage, then you probably want to grind it twice.
We recommend to put our meat through the mincing machine twice. This will help your sausage bind together. Our preference is to simply grind all your mix through a 4.5mm plate twice. This will give a nice medium textured sausage. For a medium-coarse sausage, you can grind the first time with a 8 or 10mm plate, then follow with a 2nd grind through a 4.5mm plate. If you want a very smooth sausage, grind with a 4.5mm plate first, then a smaller plate.
Like many things in the world of sausage making, it’s easy to overcomplicate things so don’t get too hung up on all these options. Just get stuck in, have some fun and learn as you go.
How to use a meat mincer / meat grinder?
1. Prepare your meat.Trim and discard any sinew, nerves, gristle or silver skin from the mat. Cut the meat and fat up into chunks that are small enough to easily fit into the mincer chamber (3-4cm squared). Mix the fat and meat chunks together so you get an even blend of meat and fat. You can also mix your sausage seasonings through the meat mix at this stage if you want.
2. Chill Everything. One of the most important things to remember when making sausages is to keep everything cold - especially for the mincing process. You want meat and fat that is almost frozen. If you grind meat or fat that is warm or room temp it will turn into sludge. We recommend putting your meat and also your grinder blade and plate into the freezer for a minimum of 20 minutes before you get out your meat grinder. If you have a large batch of meat, bring it out in batches so none of it gets warm.
3. Set Up. Set your mincing machine up, then select and insert your sausage/mincing grinder plate/die of choice. Make sure your blades are nice and sharp. Make sure you have an empty bowl to put your minced meat into.
4. Start Mincing. Gradually feed meat into the grinder using the feed-stick, combining it with pieces of fat to achieve an even blend of meat and fat.
5. Grind Again. If you want to grind for a 2nd time and the mix is not really cold then put back into the freezer for another 10-20mins.
6. Disassemble and clean with warm soapy water after use to avoid bacteria growth.
Are you a sausage enthusiast looking to elevate your homemade sausage game? Look no further! In this article, we will guide you on how to choose the best sausage making machine that will meet all your needs and take your sausage-making skills to the next level. Whether you are a home cook or a professional, finding the right equipment is crucial for ensuring the perfect blend of flavors and textures in your sausages.
When investing in a sausage making machine, it is important to choose one that is made of high-quality materials and built to last. Look for machines that are constructed from stainless steel or other durable materials to ensure longevity.
The capacity of the machine refers to the amount of sausage meat it can process at once. Consider the quantity of sausages you plan to make and choose a machine with a suitable capacity.
The power and speed of the machine play a significant role in the efficiency of the sausage making process. Look for machines with a powerful motor and adjustable speed settings to cater to different types of sausages.
These machines require manual operation and are perfect for home cooks who prefer a hands-on approach. They are generally more affordable and suitable for smaller batch sizes.
Electric machines automate the sausage making process, making them more convenient and efficient. They are ideal for larger volume production and professional use.
Before making a purchase, take the time to read reviews and compare different models. Look for feedback on the machine’s performance, durability, and customer support.
Some sausage making machines come with additional attachments such as meat grinders, sausage stuffers, and casings. Consider your specific needs and choose a machine that offers the desired attachments.
Set a budget that suits your requirements and look for machines that offer the best value for money. While it is essential to invest in a quality machine, there are options available for every budget. With the right sausage making machine, you can unleash your creativity and experiment with different flavors and ingredient combinations.
Choosing the best sausage making machine is an important decision that can greatly impact the quality and efficiency of your sausage production. Consider the factors mentioned above, explore different types of machines, and select the one that aligns with your needs and preferences.
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