The wife bought me a Kitchen Aid meat grinder attachment and I have the sausage stuffers enroute from
Amazon. Any tips I should know about before attempting my first batch possibly this weekend? I plan to use fresh hog casings from a local butcher shop and pork butt. I will probably try Ifalian first, then branch out from there.
Thanks for any help.
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Throw in any metal parts of your grinder as well. Heat is your enemy when making sausage.
Here is a simple and easy Hot Italian Sausage Recipe if you want to go that route (@Dyal_SC shared this one with me).
Hot Italian Sausage
5-lbs pork
1-cup cold red wine
1-cup chopped fresh parsley
5-tsp salt
1-tbsp garlic powder or-4 to 5 garlic cloves, minced
1-tbsp fresh ground pepper
3-tsp cayenne
5-tbsp fennel seed (the one change I made was reducing it to 4 and then grinding in a spice grinder)
2-tsp crushed red pepper
5-tbsp paprika
And a post about it
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Ordered!
I'll throw another tip - watch You Tube videos. There are some good/some not so good, but I find it helps to see a person using the stuffing.
I like this one:
http://www.youtube.com/watch?v=vlZ6X2G-mxo
http://www.youtube.com/watch?v=Mj51Sg5_FS8
and this one - just the right amount of realism (swearing) in these videos.
Toronto, Canada
Large BGE, Small BGE
We think alike. YouTube is such a great resource that is often overlooked. I have done some searches on it, but haven't seen these videos. Thanks for. The tip!
@Griffin @fishlessman and others who are making sausage regularly - my question is how much "trimming" are you doing on the buts? do you seam out the "silverskin" between sections of muscle, or does it grind easily and leaves no residual in your sausage?
To date I've used store bought ground and am jumping into grinding.
Toronto, Canada
Large BGE, Small BGE
Depends on my mood. If I'm being picky, I'll cut out some of the bigger parts of silverskin, but I wouldn't sweat it too much. I've been in a hurry before and didn't bother to trim any of it and it was fine.
Stopped by Academy on the way home from work yesterday and picked up some 21mm collagen casings and some 1 1/2 by 12" fibrous casings. I see snack sticks and summer sausage in my future this weekend if I have time. And if I get my Large back from my parents tonight....
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Toronto, Canada
Large BGE, Small BGE
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
I am looking for a good attachment for my kitchenaid stand mixer for grinding and tubing sausage. Is there one that works better than others?
Also don't use the provided wrench to tighten the nut when assembling.. Hand snug is enough....
Dry your grinding plates thoroughly so that they don't rust on you.
Good luck and enjoy yourself!
Is the Chef choice one better then the KA? Does the size of your KA mixer affect how well the attachments work? I have heard bad things about the KA mixer/grinder attachment. Is it because people have the less powerful motor in the home version verses the larger motor in the professional series?
Toronto, Canada
Large BGE, Small BGE