<Evan D.> wrote in message
g.com...
> So I graduated college last month and my long-suffering mother bought me a
> 600-series KitchenAid Mixer which has a 14.5 cup bowl and instead of a
> tilt-head, the bowl moves on a track to get situated.
> >
> Anyone else with home sausage making experience, recipes and tips are
> greatly appreciated. Girlfriend's dad has requested kielbasa next for him
> to smoke.

Sausage making can be fun. You get what you want and can fine tune to suit
your taste.

Cleanliness is important. Using a weak bleach solution I wash down
everything around the counter and cutting board. I then cut the meat into
chunks that will readily fit into the grinder. The KA is small, but I'd
often done 20+ pounds at a time. Keep the meat very cold. You may even
want to put it on a tray in the freezer to firm it up a bit to get a clean
cut. I keep a cup of crushed ice nearby and toss a tablespoon or so into the
grinder to clear it out if the fat seems to be bogging the auger down.

The KA stuffer needs some help, as you may have already noticed. After
doing a few feet, you get the hang of it. Better stuffers are available,
but they are about $100+.

When you do the kielbasa, if you are making smoked, be sure to use the
proper cure.
--
Ed
http://pages.cthome.net/edhome/