- Grind from large to small die. If you
need an extra-fine grind for certain types of sausages,
make sure to grind your meat twice, chilling it between
batches: once through a ¼-inch die, then a second time
through the smaller die. This will help prevent smearing
and will give you a more even grind and a better textured
sausage in the end.
- If it starts to smear, stop
immediately. The meat should come out in clean,
discrete pieces. If it starts to come out as a solid mass or
extrude unevenly, you’ve got some sinews or other gunk
stuck in the blade. Stop, remove the blade, clean it
carefully, and start again.
- Use a paper towel to get the last bits
