Originally Posted by REDWOOD CARLOS
My friend's father has talked about a certain sausage he would eat when stationed in Germany. He said he doesn't know the name of them they just called them reds. I am hoping this is the style he had over there.
Last question hopefully. The original post states grind through 5/8" Plate then 3/8" plate. What plate did you use? I don't have a 3/8" plate and Cabela's doesn't make a 5/8" plate for my grinder that I know of.
I did a single grind through the 3/8's plate. I use a Kitchen Aid grinder attachment and it only has 2 plates & they call them 'large & small' so I believe it's 3/8's. The meat was very cold so I got away with the short cut. I, personally, would just use the one you got and have it a tad chunkier, which many prefer. After cooking the texture on mine is very fine...much like a commercially produced product. No complaints, just an observation....some larger pieces of pork in the casing might make it look more 'home made' IMO.....Funny about your friends father...it seems every grunt stationed there had a 'special' sausage they loved and no one can remember the name....LOL. Vendors would sell them on train stations, going up & down the platform and passing them through the windows to patrons. Outstanding on a brotchen roll with thinly sliced onions just wrapped in a piece of paper......Willie