Posted this earlir in sausage, but might get better response here. I am planning on making my own sausage for a fattie. When I normally make bulk breakfast sausage, I use the 1/4" plate.
My question is: Is this too course a grind to make a good fattie? Will it hold together or do I need to grind finer?
My question is: Is this too course a grind to make a good fattie? Will it hold together or do I need to grind finer?