For our sausage, we used the KitchenAid meat grinder attachment
for the stand mixer. Stand-alone meat grinders work fine, too.
Working quickly, so the meat doesn't heat up too much, push your mixture through the grinder. Make sure the ground meat falls into a chilled mixing bowl.
After grinding, you need to mix your meat and bind it with a liquid. You'll need 1/2 cup of liquid per pound of meat. For this recipe, we simply used water, but you can mix it up and use anything from water to fruit juice to wine to cream.
Once you've mixed and bound your ground meat, take a second to cook a bit in small patty form to see if your seasonings are right. Now's the time to add extra spices before you stuff into casings.
If it tastes good, then you’re ready to make sausage! At this point, you can use this mixture for sausage crumbles, patties, you name it. If you're making links, read on for how to stuff.