Sausages produced using the basic grind method have a medium to coarse texture. When left loose, they are referred to as bulk sausages. Fresh, cooked, smoked, and dried sausages are all produced using the basic grind method.
Grind chilled and diced meats, as well as other ingredients as required by recipe, to the desired texture. Meat should ideally be between 28° and 30°F/−2° and −1°C when it is ground. Meat or other foods should be cut into a size and shape that fits the feed tube. You should not have to force foods through the tube with a tamper. When they are correctly cut, the worm will pull them evenly along without requiring you to exert undue pressure. If you have cut your food properly and it is still sticking to the sides of the feed tube, you may need to "coax" the pieces along. If you discover that the products are not flowing smoothly through the
grinder, stop immediately. This is a sign that the meat is being squeezed and torn, rather than cut cleanly. Disassemble the grinder unit, remove any obstructions, and reassemble the grinder properly. 2. Mix the ground sausage meat(s) on low speed for 1 minute, then on medium speed for 15 to 30 seconds, or until it becomes homogeneous. Once the sausage is properly ground, it should be mixed just long enough to evenly distribute the fat and lean components, as well as the spices and other seasonings. The process of mixing also continues to draw out the myosin, water-soluble proteins responsible for the finished texture of the sausage. Do not allow the finished forcemeat to sit for more than a few minutes after grinding and mixing or it will not fill the casings properly and will have too many air pockets under the surface of the casing.