Equipment

Most fresh sausages can be made with no special equipment other than a meat grinder and a device for getting the meat into the casings.

The working parts of a meat grinder are a rotating blade and a selection of dies in various sizes. The size of the die determines the fineness of the grind. A screw forces the meat from the feed tube to the blade, and the blade chops the meat as it is forced through the holes of the die.

Before grinding meat, it is important to be sure of the following two points: