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I am new at making sausage and have tried making bratwurst and Liverwurst. Both tasted good but were dry. I know I need more fat.
I am using a hand powered Weston 22 grinder
The problem is that when I try to grind the fat it gets hung up in the auger right at the blade.
Any ideas to avoid this?
Is there some way I can add lard to the mixture without it going through the grinder?
Thanks for your time and trouble

Do these comments help?

Is your blade sharp and the mincer correctly assembled?
Is the fat cold? If I'm only grinding fat then I do it straight from frozen having previously cut into strips that will easily feed into the hopper/worm drive.
Are there any sinews in the fat that might be catching in the grinder? If so cut them out first.

Happy grinding!

Oh, and as it was your first post I should have said 'hello'!

Swing Swang's covered most of the angles, but dry sausage can also be due to inadequate mixing.

Make sure that you mix the (hopefully very cold) meat until it's sticky and smells like sausage-meat instead of mince.

...and a warm welcome from me as well.

Welcome to the forum. Do not confuse lard with fat back. Lard has been rendered and has no structure. That you mention getting hung up makes me agree with SS that you have sinew mixed in with the fat.

That's a problem we all encounter. I now slightly thaw bulk back fat and cut into less than 1 inch cubes and refreeze. I then grind it seperately and refreeze. When I grind my meat I add frozen ground back fat to the meat grind as I go along. Tedious but it works for me.

Sarge5706 wrote:I am new at making sausage and have tried making bratwurst and Liverwurst. Both tasted good but were dry

Gee folks -- the biggest question was not asked -- How did we cook these

As far as I know the two are different things -- but I have been known to be wrong (read the tag line )

bratwurst is a frying sausage

Liverwurst is a spreadable sausage