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!