I've not got a mincer just yet, will a blender do the job? How fine do I need to chop the meat? Any indicators as to when the meat is fine enough?
I tried a batch following a breakfast sausage recipe last saturday, I did it skinless coz I could not get some casings, it turn out really dry when I grilled it. But when I fried them, it was a bit better. I used 2lbs of pork shoulder and nothing else. Is the fat content too low or is it because there is no casing for the meat?
Thanks in advance for the help and advise.