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I was thinking of grinding a corned beef for burgers then thought grind it one plate smaller for sausage, any ideas?

Corned beef won't have any mysoin to bind into a sausage. You might try cubing it very small and mixing the chunks gently into a sausage blend.

Eric F wrote:I was thinking of grinding a corned beef for burgers then thought grind it one plate smaller for sausage, any ideas?

Add potato and onion and throw it into a skillet and call it corn beef hash.

If you really want to, go at it from the other direction- use your corned beef spices to make sausage. You'll have to do some juggling for salt content since you won't be bringing, but once you have a flavor profile set, it isn't terribly difficult to stretch it across a new application.