Sausage...grind once or twice ???

[Huntindad]

I grind once then put it through the stuffer(same grinder, just no grind wheel) After the grind I usually make the meat into potato sized portions and put them in the freezer for a while to help push through the stuffing effort.

[bowmansdad]

We grind the seasoned meats and jalapeños once, hand mix in the cheese.

[glen]

I grind twice on everything. Grind on a large chili blade. If sausage I grind add coarse ground fat, spices, and then mix- Let it sit if you have time. Overnight or longer in a cooler or fridge- Then I grind on fine hamburger blade and bag or stuff off grinder. I know a family that has been making sausage for decades. They will coarse grind and spice and put in walk in cooler until the next weekend -

[flywise]

2

[AntlerCollector]

Large “chili” grind. Then mix pork, venison, and spices and grind the size you like

[The4Cs]

We grind 2X.


Sent from my iPhone using Tapatalk

[Iowa1210]

We grind 2X.


Sent from my iPhone using Tapatalk

Grind twice using a coarse plate both times. Mixing in spice between grinds.

Sent from my Pixel 5a using Tapatalk

[Jcjohnson]

2

[Beerdonga]

2x

Sent from my SM-G781U using Tapatalk

[Huntindad]

ok, sounds like a personal choice. I figure to mix the spices on the cubed meat and grind. then put in a mixer tub with JAP & Cheese and mix it up and stuff.

appreciate all the responses folks.

[DUKFVR]

Once here.

[bboswell]

Cut into chunks, season & mix, grind with course chili plate then grind with plate of choice as it being stuffed

[Javelin]

I grind 10 times. 9 times through larger plate adding spices each time, that way each bite is as uniform as possible then one final pass through small plate to get it just right. Then I mix by hand for 13.5 minutes per pound of meat. I then let the meat cool to 37.25 degrees before stuffing. Last 5 cookoffs I have been to my sausage got dead last in each, but I know it is high quality viddles.

[Pineywoods]

I grind twice. Grind once, mix in spices and grind again.

This is what I do too.

[Rubi513]

why?

For me, it’s to get a finer grind. I like my pan sausage to have a texture similar to jimmy dean.
For link or summer sausage, I season before grinding and only grind once.