Plate size for sausage

[nickelmore]

Just wanted to get some input from you folks of the size plate size you guys use for making sausage.

I have been using 3/16 for some and 1/4 for other.

Just wondering what some of you guys do.

[Meat Hunter]

It really depends on what style one is making but I would say that the 3/16 is probably the most common. Some sausage like Mortadella however are ground thru a 1/2" plate while.
For me, I use the 3/16 and the 1/4 for most everything.

[Checkered Past]

I use the 3/16 plate for the fresh sausages...I do a single grind and use the grinder to stuff without a plate. My .02 cents

[nickelmore]

Cool

I used to use my grinder to stuff but am trying out a new vertical stuffer.

I have some Italian sausage to test out this week and want to get it 100%

Picnic roast deboned, 5 lbs sorted out in the freezer/fridge ready for grinding mixing tomorrow.

[mulepackin]

It really depends on what style one is making but I would say that the 3/16 is probably the most common. Some sausage like Mortadella however are ground thru a 1/2" plate while.
For me, I use the 3/16 and the 1/4 for most everything.

Ditto

[Jimh]

sounds like they have you all squared away!!

[Richtee]

Some sausage like Mortadella however are ground thru a 1/2" plate while.
For me, I use the 3/16 and the 1/4 for most everything.

A good example here of "double plate-ing" actually...while the main body of the Mort is an emulsified mix... FINE grind then almost liquified- the fat hunks are run thru a HUGE (.5") plate and mixed in.

Between the 3/16 and 1/4 and double grind or not... you got prolly 90% of sausage making covered.

[curious aardvark]

generally 8mm
but if making summer sausage for thin slicing or emulsified sausage, I'll use the 4mm plate.