I have even heard to keep your grinder attachment in the refrigerator or freezer before using it to keep it from over heating.
Here is a breakfast sausage recipe I tried last weekend. Unfortunately I didn't have the fresh sage or ginger they recommended, but it was still tasty. (I thought I still had some when I started) I made mine loose ground. Next time I will add some red pepper flakes as I like a little heat in my sausage. They say to use the paddle, but I think the dough hook would make less mess. The sausage bunched up and touched the bottom of the mixer and took some scraping to get it off after it dried.
5 pounds/2.25 kilograms boneless pork shoulder butt, diced
11⁄2 ounces/40 grams kosher salt (about 3 tablespoons)
5 tablespoons/50 grams peeled and finely grated fresh ginger (or 1 tablespoon/8 grams ground dried ginger)
5 tablespoons/30 grams tightly packed finely chopped fresh sage
1 tablespoon/18 grams minced garlic
2 teaspoons/6 grams ground black or white pepper
1 cup/250 milliliters ice water
20 feet/6 meters sheep casings or 10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed (optional)
1. Combine all the ingredients except the water and toss to distribute the seasonings. Chill until ready to grind.
2. Grind the mixture through the small die into a bowl set in ice (see Note below).
3. Add the water to the meat mixture and mix with the paddle attachment (or a sturdy spoon) until the liquid is incorporated and the mixture has developed a uniform, sticky appearance, about 1 minute on medium speed.
4. Sauté a small portion of the sausage, taste, and adjust the seasoning if necessary.
5. Stuff the sausage into the casings and twist into 4-inch/10-centimeter links, or shape into patties; refrigerate or freeze until ready to cook; or roll into a log, wrap in plastic and freeze, slice into patties.
6. Gently sauté or roast the sausage to an internal temperature of 150 degrees F./65 degrees C.