Mincing Twice

[wallie]

I have seen quite a few sausage recipes where you mince the meat then mix it with seasoning etc then mince again.
Is the second mince really necessary?
The reason I am asking is that when I do it this way when I use the plunger to feed the mixture through for the second mince it is hard to get it out again the suction is that great.
Surely one mince through a 5mm plate then a good mix should be enough.
Or is there some reason for this?
Just curious.

wallie

[sausagemaker]

Hi Wallie

The best way to double mince it to mince the first 8 - 10 mm & the second 5mm

Cheers

[aris]

I never double mince - but I prefer a coarse texture.

[Zulululu]

Hi Wallie,
Not too sure but you might have a tempreture problem. You may need to put the meat back in to the freezer before you mince it again . Like Aries I like a course texture but do mince some sausages twice and because of the ambient tempreture where I live I have to cool everything down again including the mincer. Hope that helps.

[Wal Footrot]

Don't forget the importance of not overstuffing the mincer. When remincing you need to be able to see some of the 'worm' before adding the next bit of mixture.

My way of doing this is to make sure I have a bowl of water nearby and keep my hands constantly wet. With my wet hands I pick up some of the mixture so that it's elliptical and will virtually slide straight down the tube to the 'worm' using gravity. I don't add the next bit until I can see at least a bit of the worm. This avoids using the plunger and it's inherent problems. I also make sure my mixture is as cold as I can get it. This may sound laborious but it actually takes no longer than plunger method and is a lot less strenuous.