when i make burger i grind the meat then (i use 10% beef fat) i grind the fat. mix it up good in a tub then i run it all threw the grinder again and package it. (beef fat/sout sp. is hard and crumbley wich makes it hard to mix that is why i do it the way i do)
when making sausage i grind the meat, put in a tub, add all the spices, mix thourly by hand, run back threw the grinder and package. if it is going to go into casings such as brats i will change to a 3/4 inch grinding plate put the stuffing tube on the grinder and run threw the grinder again. (by using a 3/4 in. plate i am not actually grinding the meat again i am using the grinder to stuff the casings)

the meat that i grind for burger i try to get as much of the white off of it as i can. in my opinion it makes it taste better.
the meat that i use for sausage i trim pretty good but i do not spend as much time trimming it up because the spices help to mask the taste of the fat and ligaments.
hope this helps.[:-]