Coarse or fine grind for sausage?

I've tried both. I prefer the coarse which adds to the texture. To fine reminds me of hotdog. Candidly, I purchased some brats at the store, broke them open and looked at the texture. It's fairly coarse.

What type of recipe are you using?

Hellers North Country with extra pepper and garlic added.

Coarse is my huckleberry.

Extra pepper and garlic, you can't go wrong.  Adding some mustard seed also tantalizes the taste buds.

Coarse ground for me too!! 

yup

kdm Said:
Coarse ground for me too!! 

Course ground! Not much of a mush eater!

Coarse for the deer, fine for the pork I mix with it. Too much fat and stuff in the pork dont like chunks of that in my product.

Course, especially when running through a commercial mixer.

I agree with Lycan, coarse for the venison and the pork ground once more through the grinder...i usually use a pretty fatty pork so i dont like those chunks in there either.  And with the venison you want that texture, you just dont want too much of that chewy tendon crap in there! but if you are making your own sausage, you get to be as picky as you want...

Fire up the stuffers and grinders!

Interesting, a lot of guys who like the coarse.  Not sure if I can classify what ranks as coarse.  I use a 3/8" plate for the first grind and then run through a 1/8" plate for the second grind and it is perfect to my liking.  I don't feel it is mush, it would be the same size as what hamburger is run through.  I have seen guys use 1/16" plates and that is indeed mush.  I also know if I don't keep sharp plates and blades on hand - it will also be mush regardless of the size plate. 

Most women prefer to start fine and finish coarse.