Grind Size for Sausage

[BrandonH]

What size grind do you prefer for regular links and for snack sticks? I was thinking 1/4" for link & 1/8" for snack sticks, but wasn't sure if that course of a grind would leave the sausage too loose.


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[panhandlehunter]

I use 6mm (1/4”) for both. The sausage doesn’t come out loose and it has a great texture.

[BrandonH]

I use 6mm (1/4”) for both. The sausage doesn’t come out loose and it has a great texture.

Good to know. I personally prefer a courser sausage, but was worries about it staying together.

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[Uncle Saggy]

Depends on the type of sausage one is making


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[Hoyt Man]

3/8 for sausage and chili, 1/4 for burger and snack sticks. Although I did buy a 1/2” I want to try for chili meat but haven’t had the time to grind it yet.

[Smart]

Grind Size for Sausage

7mm with my link and snack sticks. good texture. Just say no to hotdog sausage!

Used to like it heavier when we were younger but that 6-7mm is perfect for us now

[BrandonH]

Thanks everyone.

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[Aggiebow88]

3/8 for Chili meat, 1/8 for ground meat
3/4 or 1/2 for initial sausage grind, 3/16 for final sausage (bone elimination efficiency is why I don't go bigger) same for snacks.

[BrandonH]

3/8 for Chili meat, 1/8 for ground meat

3/4 or 1/2 for initial sausage grind, 3/16 for final sausage (bone elimination efficiency is why I don't go bigger) same for snacks.

I've always avoided double grinding due to texture, but I'm guessing with such a large initial grind you don't have a problem? Only other issue is it's twice the work.

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[panhandlehunter]

I've always avoided double grinding due to texture, but I'm guessing with such a large initial grind you don't have a problem? Only other issue is it's twice the work.

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That’s why I don’t do it, double work.

[Smart]

I've always avoided double grinding due to texture, but I'm guessing with such a large initial grind you don't have a problem? Only other issue is it's twice the work.

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Agreed... grind once.. stuff once.