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Course or fine?


Meat Mopper
Joined Nov 4, 2007
I've been making my own deer sausage (country style) for a few years now and have always ground the meat through a course plate then again through a fine plate. I recently had tried some sausage that someone else made but they must have just ran it through a course plate because the consistency was looser than mine. I kinda liked it that way more and was wondering how everyone else grinds their meat. Do you prefer course or fine?

chef willie

Master of the Pit
OTBS Member
Joined Dec 31, 2010
I lean towards liking it on the coarse side. Some sausages traditionally are a fine grind so I go with that. I'm not a fan of loose consistency sausage...perhaps they didn't add any binder so the coarse grind was crumbly? But then, I use a Kitchen Aid grinder attachment and the coarse plate is still fairly small.....Willie


Master of the Pit
OTBS Member
Joined Feb 6, 2013
This is a fun topic.  Everybody has different taste's of course. Can i say i like it both ways
?  Like Willi says that a binder sure helps especialy with course grind. When i do course grind my sausage {kielbasa for example] i grind it once course [then put in all my stuff and mix it] and then grind it through the course plate again.  This may eliminate any crumbly texture you may run into [dont forget the idea of a binder like dry powdered milk--1 cup per 5 pounds of meat mix] [when using this binder i also add 1 3/4 cups of water per 5 pounds].  Most of my sausage however i run through a medium plate as my final grind.  My family and friends like it that way more. Reinhard


Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Oct 31, 2012
I don't have Willie's experience but I'll give my preference. If I am making a cured sausage like andouille or summer sausage, I prefer a medium grind. For breakfast sausage, I bow to She Who Must Be Obeyed who prefers a fine grind.

I think it depends a lot on personal taste.



Smoke Blower
Joined Dec 9, 2013
I just grind mine once through 1/4" plate. Just made 120 pounds this weekend with 3/8" plate. But I love andouille.


Meat Mopper
Thread starter
Joined Nov 4, 2007
I think my next batch I'll just run through a course plate and see how it is.


Sausage maker
Staff member
OTBS Member
Group Lead
Joined Apr 28, 2010
When making cured smoked sausages I grind mostly through my 7mm (1/4) plate but I use my 4mm (1/8) plate for summer sausages and snack sticks. When making fresh sausages I like the smaller 4mm plate as I don't like to use binders....
Last edited:

chef jimmyj

Gone but not forgotten. RIP
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Joined May 12, 2011
I make more Kielbasa than anything else. This is ground through a 1/4 plate and mixed until very sticky. It's a bit time consuming but eliminates the need to use binders...JJ


SMF Hall of Fame Pitmaster
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★ Lifetime Premier ★
Joined Nov 12, 2010
For breakfast sausage patties, I like the coarse grind, for texture...  use soy protein as a binder (1/2 of recommended)....  for taco meat, coarse grind, no filler....  Andouille, coarse grind on half the meat, fine grind the other half... and mix the two....  I usually fine grind the fat that goes into any sausage, while frozen.... 

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