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Thanks - Will give that a crack next time!!

Yeah have always used fat and meat from frozen. Thaw it for an hour or so just enough to easily cube up with a knife but still pretty much frozen. I have just been running the coarse plate (8mm diam...

Yeah using plenty of fat (30-40% wt/vol). Could try more i guess... Find most of fat seems to render out during cooking but it still keeps inside moist but just no snap or bind between meat as it...

Cheers R93. Any difference between a binder and a filler? Have chatted with a ex butcher and he talked about sausage 'meal' but didn't elaborate much. Have seen on here guys throwing in bread crumbs...

Still struggling a bit to get good real texture in straight veni snags. They end up real soft and a little crumbly. How many times do you guys run mixture through grinder and on what plate size to...

Anyone got any experience with Dunningham's sausage products? A little bit confusing on their website as to which are pre-mixes of spice/preservative concentrates & meal or just separate non-mixed...