In article >,
Matthew Malthouse > wrote:

> 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

Well, I think course would work too, and I have a really course (chili
meat) grinder plate I can use to make it easy on myself. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.