A #12 would be perfect like what i posted above. Its a handy little grinder and can still accomidate larger batches no problem. Word of advise: Buy some sort of plastic coated insulated gloves. Like the kind that Raichlen makes. Trick to making great sausage is: 1.) Grind meat just above frozen, grind small batches (so you can keep it cold), use Fat back as the fat (not belly, pork from Butt, shoulder...).