[Sca-cooks] Sausages

aeduinofskye aeduinofskye at gmail.com
Tue Aug 24 17:18:49 PDT 2010

 From what I found, unless it was for a competition I'm not going to 
mince by hand.  The texture on all of them were good and with my 
neuro-muscular issues from a neck injury hand chopping isn't worth the pain.


At 05:06 PM 8/24/2010, you wrote:
>For me the texture difference was not enough to encourage me to spend all
>that time chopping.  At least not for a big project - for a smaller scale
>project I might be convinced.
>On Tue, Aug 24, 2010 at 5:45 PM, Stefan li Rous
><StefanliRous at austin.rr.com>wrote:
> > Susan Lin said:
> >
> > <<< All I can say about cut vs. ground is that with my KitchenAid making
> > ground
> > sausage is a whole heck of a lot faster than cutting all the meat by hand
> > although I have done both. >>>
> >

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