Agreed: Once thru a fine plate. Thx to all for your responses!

Many thanks!

Hello, all. I previously made English Banger Sausages with pork. I ground the meat once on coarse and once with a fine plate. Came out just the way I remember it.

I tried the same recipe with Chicken and found that once through the coarse plate was finer than with pork but not quite fine enough for me.

My question is: For chicken, how would you recommend proceeding?

• Grind twice with a coarse plate?
• Grind once on coarse and once with a fine plate?
• Grind once only using fine plate?

Many thanks in advance!

Very helpful, TexLaw. Many thanks!

I’ve made British bangers using:

1.4 kg (3 lbs) lean pork shoulder
0.3 kg (3/4 lb) pork fat
170g (0.4 lb) rusk (kind of like bread crumbs, only better)
2 cups water
spices

How can I convert this to chicken? I don’t mind using chicken thighs.

Some of you use Walton’s carrot fiber in your chicken sausages. I’m not sure that would be any better than the rusk, which will hold 2 to 3 times its weight in water. * But how to replace the pork fat? *

Any suggestions appreciated!