I've made several batches of breakfast sausage from Bruce Aidells' book and really like it. Can't buy anything close to that. When I do the breakfast, I grind with the 1/4" plate in the grinder. Here's the question - I want to make up a batch of his Andouille reciepe and use it for a fatty. Is the 1/4" plate too course for a fatty? Seems like the commercial stuff I make my fatties from (JD) is much finer than this. Should I run it through the 1/8" plate (next one down on my grinder)? If so, would you run it course (1/4) and then fine (1/8)? I have had some problems in the past with sausage breaking trying to go on the 1/8 plate. Appreciate any help. Thanks.