equipment should be clean and in good working order. Minimum equipment
needed for manufacturing most sausages includes accurate scales, a grinder
and a stuffer. A silent cutter, consisting of high-speed rotating knives
within a revolving metal bowl, is used for production of fine textured
sausages. Sausage texture (coarse vs fine) can also be affected by the
size of the holes in the grinder plate, and the number of passes of the
meat through the grinder. The cooking of sausages may be accomplished in
smokehouses, covered grills or water baths.