I see from these either ground (minced) or in one the alternative of
fine chopped.

When I used to do saucisse de Toulouse I found that about a quarter of
the meat (the fattier stuff) diced with three quarters ground gave a
nicer texture. Tedious for large quantities, but quite practical if
not doing too many at once and I'd think it'd work with the somewhat
harder chorizo style too.

Matthew
--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name