This is from Ryteks book.
Meat should be ground first thru a small grind plate and all ingredients, except the water, should be mixed very thoroughly until evenly distributed. Then the meat is place in a food processor, a little at a time, adding a bit of ICE COLD water as you go. This helps to mix things up and take the strain off the motor of the food processor. The end result should be a product that is close to store bought, (wieners, bologna).
I have a small grind plate and there is no way to get the consistancy of near store bought by simply grinding. I use our KitchenAid food processor and add one cup at a time and it makes it into a paste like consistancy. I then dump each batch onto a piece of wax paper and into the freezer so it all stays cold. Do not do the fat sepeately, as you will have one heck of a time with it in the food processor, it will stick to the sides. Best to have it all together.
Your breakfast patties and Italina sausages do not need this process. Like mentioned below, wieners, balogna and brautwurst are good canidates for this method.