Should I grind meat twice for sausage?

Chef's answer
It all depends on what type of sausage you are making. For italian sausage or kielbasa I grind once with a fine plate on a large commercial grinder. If we are making bratwurst or say breakfast links I grind twice with a fine plate. I find if you grind twice with the fine plate it makes for a very smooth texture.2 Feb 2011
Frequently asked Questions 🎓
How to grind your own meat for burgers?
  • Make sure your grinder is cold. ...
  • Make sure your meat is cold. ...
  • Make sure you have a cold bowl to catch the ground beef. ...
  • Run the meat through the grinder twice. ...
  • Shape burger patties gently. ...
  • Keep your burger patties cold.
  • 16 May 2019
    Basically, grinding your own beef ensures the freshest meat possible with the perfect fat ratio! Another added bonus, your wallet will thank you! Because, it is a heck of a lot cheaper to grind your own meat versus purchasing prepackaged ground beef or beef patties.16 May 2019
    Grinding Process If you don't have a meat grinder but still want to make ground meat for your favorite food, you can use your blender. ... You can grind both- raw or cooked meat in the blender. Grinding the cooked meat is much easier than grinding raw meat. Below is the process of grinding raw meat in a blender.11 Apr 2020
    To grind your own burger meat using a food processor, you still need to cube the beef and place it in the freezer for 15-30 minutes before proceeding. Then, working in batches, pulse the meat until it is finely chopped, about 20 pulses.16 May 2019
    It all depends on what type of sausage you are making. For italian sausage or kielbasa I grind once with a fine plate on a large commercial grinder. If we are making bratwurst or say breakfast links I grind twice with a fine plate. I find if you grind twice with the fine plate it makes for a very smooth texture.2 Feb 2011
    Ground beef is made with different sized plates on the meat grinder. It may be fine, medium, or coarse. ... The meat will not break down as much as a fine grind, therefore producing a moist, chunky texture. With all sizes of grinds it's best to grind the meat through twice for a consistent product.
    With the exception of lamb, put meat through the grinder twice to make it more tender. If fat or meat builds up inside the grinder, run a few slices of bread through to clear it out.2 May 2012
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