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Sausage making equipment
I've been making pork sausage for a little while with the
meat-grinding attachments and casing-stuffing cones for my KitchenAid mixer, and while I've had good results I'm getting pretty disgusted with the throughput of the pro- cess. It's not so much the grinding as it is the stuf- fing, but I could go for better equipment for both tasks. Anyone with more experience than I have any recommendations? I already know about Allied Kenco (that's where I get my hog and sheep casings), so I'm looking more for specific equipment and technique tips than sources. My typical batch so far has been about a couple of pounds, but I can see bumping that up to 5 or 10 depending on the equipment. Thanks! -- Mark Shaw moc TOD liamg TA wahsnm ================================================== ====================== "There is no Hell. There is only France." - Frank Zappa |
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"Mark Shaw" > wrote in message
... > I've been making pork sausage for a little while with the > meat-grinding attachments and casing-stuffing cones for > my KitchenAid mixer, and while I've had good results I'm > getting pretty disgusted with the throughput of the pro- > cess. It's not so much the grinding as it is the stuf- > fing, but I could go for better equipment for both tasks. > > Anyone with more experience than I have any recommendations? > I already know about Allied Kenco (that's where I get my > hog and sheep casings), so I'm looking more for specific > equipment and technique tips than sources. > > My typical batch so far has been about a couple of pounds, > but I can see bumping that up to 5 or 10 depending on the > equipment. > I had the same experience with the Kitchen Aid. I bought the cheapest stuffer at The Sausage Maker and it makes the stuffing process go a lot faster. It helps to have an assistant or, if you are doing it alone, to figure out a way to clamp the stuffer to the counter so you can press with one hand and guide the casing with the other. I still use the KA for grinding but if I got more serious about it I would get something better. -- Peter Aitken Remove the crap from my email address before using. |
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"Mark Shaw" > wrote in message
... > I've been making pork sausage for a little while with the > meat-grinding attachments and casing-stuffing cones for > my KitchenAid mixer, and while I've had good results I'm > getting pretty disgusted with the throughput of the pro- > cess. It's not so much the grinding as it is the stuf- > fing, but I could go for better equipment for both tasks. > > Anyone with more experience than I have any recommendations? > I already know about Allied Kenco (that's where I get my > hog and sheep casings), so I'm looking more for specific > equipment and technique tips than sources. > > My typical batch so far has been about a couple of pounds, > but I can see bumping that up to 5 or 10 depending on the > equipment. > I had the same experience with the Kitchen Aid. I bought the cheapest stuffer at The Sausage Maker and it makes the stuffing process go a lot faster. It helps to have an assistant or, if you are doing it alone, to figure out a way to clamp the stuffer to the counter so you can press with one hand and guide the casing with the other. I still use the KA for grinding but if I got more serious about it I would get something better. -- Peter Aitken Remove the crap from my email address before using. |
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Mark Shaw wrote:
> My typical batch so far has been about a couple of > pounds, but I can see bumping that up to 5 or 10 > depending on the equipment. You might consider an Enterprise press. These are antique cast iron screw presses available in various sizes from 2 quart to 8 quart. Their main uses are juicing fruit and extruding sausages. They have a crank and a reduction gear to drive the screw, for high pressure. I don't think they've been made new for most of a hundred years, but they are always for sale in various conditions on eBay. New outlet nuts, extrusion tubes, and gaskets are being made for these machines. Many people collect them both for display and operational use. Search on the keywords enterprise and press. I have a 6-quart unit, myself. The 6 and 8 quart machines have interchangeable parts, differing only in the height of the main body. |
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Mark Shaw wrote:
> My typical batch so far has been about a couple of > pounds, but I can see bumping that up to 5 or 10 > depending on the equipment. You might consider an Enterprise press. These are antique cast iron screw presses available in various sizes from 2 quart to 8 quart. Their main uses are juicing fruit and extruding sausages. They have a crank and a reduction gear to drive the screw, for high pressure. I don't think they've been made new for most of a hundred years, but they are always for sale in various conditions on eBay. New outlet nuts, extrusion tubes, and gaskets are being made for these machines. Many people collect them both for display and operational use. Search on the keywords enterprise and press. I have a 6-quart unit, myself. The 6 and 8 quart machines have interchangeable parts, differing only in the height of the main body. |
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Mark Shaw wrote:
> My typical batch so far has been about a couple of > pounds, but I can see bumping that up to 5 or 10 > depending on the equipment. You might consider an Enterprise press. These are antique cast iron screw presses available in various sizes from 2 quart to 8 quart. Their main uses are juicing fruit and extruding sausages. They have a crank and a reduction gear to drive the screw, for high pressure. I don't think they've been made new for most of a hundred years, but they are always for sale in various conditions on eBay. New outlet nuts, extrusion tubes, and gaskets are being made for these machines. Many people collect them both for display and operational use. Search on the keywords enterprise and press. I have a 6-quart unit, myself. The 6 and 8 quart machines have interchangeable parts, differing only in the height of the main body. |
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"Mark Shaw" > wrote in message ... > I've been making pork sausage for a little while with the > meat-grinding attachments and casing-stuffing cones for > my KitchenAid mixer, and while I've had good results I'm > getting pretty disgusted with the throughput of the pro- > cess. It's not so much the grinding as it is the stuf- > fing, but I could go for better equipment for both tasks. > <snip> > My typical batch so far has been about a couple of pounds, > but I can see bumping that up to 5 or 10 depending on the > equipment. I'm surprised you feel you can do better stuffing than with the Kitchenaide for the small batches you do. We do the grinding and stuffing in one step using the Kitchenaide. It is a 2 person job, one to fill and push the grinder and one to work the casing. The last time we made 40 lbs of polish sausage with no trouble. This is only a twice a year effort. I wouldn't look for anything else unless I went up to around a 100lbs or so of sausage making at one time and I did it often. You're just adding expense for no obvious payback. Just my opinion. |
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"Mark Shaw" > wrote in message ... > I've been making pork sausage for a little while with the > meat-grinding attachments and casing-stuffing cones for > my KitchenAid mixer, and while I've had good results I'm > getting pretty disgusted with the throughput of the pro- > cess. It's not so much the grinding as it is the stuf- > fing, but I could go for better equipment for both tasks. > <snip> > My typical batch so far has been about a couple of pounds, > but I can see bumping that up to 5 or 10 depending on the > equipment. I'm surprised you feel you can do better stuffing than with the Kitchenaide for the small batches you do. We do the grinding and stuffing in one step using the Kitchenaide. It is a 2 person job, one to fill and push the grinder and one to work the casing. The last time we made 40 lbs of polish sausage with no trouble. This is only a twice a year effort. I wouldn't look for anything else unless I went up to around a 100lbs or so of sausage making at one time and I did it often. You're just adding expense for no obvious payback. Just my opinion. |
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"Mark Shaw" > wrote in message ... > I've been making pork sausage for a little while with the > meat-grinding attachments and casing-stuffing cones for > my KitchenAid mixer, and while I've had good results I'm > getting pretty disgusted with the throughput of the pro- > cess. It's not so much the grinding as it is the stuf- > fing, but I could go for better equipment for both tasks. > <snip> > My typical batch so far has been about a couple of pounds, > but I can see bumping that up to 5 or 10 depending on the > equipment. I'm surprised you feel you can do better stuffing than with the Kitchenaide for the small batches you do. We do the grinding and stuffing in one step using the Kitchenaide. It is a 2 person job, one to fill and push the grinder and one to work the casing. The last time we made 40 lbs of polish sausage with no trouble. This is only a twice a year effort. I wouldn't look for anything else unless I went up to around a 100lbs or so of sausage making at one time and I did it often. You're just adding expense for no obvious payback. Just my opinion. |
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"Mark Shaw" > wrote in message ... > I've been making pork sausage for a little while with the > meat-grinding attachments and casing-stuffing cones for > my KitchenAid mixer, and while I've had good results I'm > getting pretty disgusted with the throughput of the pro- > cess. It's not so much the grinding as it is the stuf- > fing, but I could go for better equipment for both tasks. > <snip> > My typical batch so far has been about a couple of pounds, > but I can see bumping that up to 5 or 10 depending on the > equipment. I'm surprised you feel you can do better stuffing than with the Kitchenaide for the small batches you do. We do the grinding and stuffing in one step using the Kitchenaide. It is a 2 person job, one to fill and push the grinder and one to work the casing. The last time we made 40 lbs of polish sausage with no trouble. This is only a twice a year effort. I wouldn't look for anything else unless I went up to around a 100lbs or so of sausage making at one time and I did it often. You're just adding expense for no obvious payback. Just my opinion. |
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"Mark Shaw" > wrote in message ... > I've been making pork sausage for a little while with the > meat-grinding attachments and casing-stuffing cones for > my KitchenAid mixer, and while I've had good results I'm > getting pretty disgusted with the throughput of the pro- > cess. It's not so much the grinding as it is the stuf- > fing, but I could go for better equipment for both tasks. > <snip> > My typical batch so far has been about a couple of pounds, > but I can see bumping that up to 5 or 10 depending on the > equipment. I'm surprised you feel you can do better stuffing than with the Kitchenaide for the small batches you do. We do the grinding and stuffing in one step using the Kitchenaide. It is a 2 person job, one to fill and push the grinder and one to work the casing. The last time we made 40 lbs of polish sausage with no trouble. This is only a twice a year effort. I wouldn't look for anything else unless I went up to around a 100lbs or so of sausage making at one time and I did it often. You're just adding expense for no obvious payback. Just my opinion. |
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SCUBApix > wrote:
> "Mark Shaw" > wrote in message > ... > > I've been making pork sausage for a little while with the > > meat-grinding attachments and casing-stuffing cones for > > my KitchenAid mixer, and while I've had good results I'm > > getting pretty disgusted with the throughput of the pro- > > cess. It's not so much the grinding as it is the stuf- > > fing, but I could go for better equipment for both tasks. > I'm surprised you feel you can do better stuffing than with the Kitchenaide > for the small batches you do. We do the grinding and stuffing in one step > using the Kitchenaide. Perhaps my method is to blame: I grind first, then stuff - I've had the cones get clogged when trying to do both at once. And pushing the fine-ground meat through the grinder head and the cone is difficult since the wooden stomper has a significantly smaller diameter than the inside diameter of the head, and the meat squirts up around the stomper. I do think I'd like to try a separate stuffer. -- Mark Shaw moc TOD liamg TA wahsnm ================================================== ====================== "There is no Hell. There is only France." - Frank Zappa |
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SCUBApix > wrote:
> "Mark Shaw" > wrote in message > ... > > I've been making pork sausage for a little while with the > > meat-grinding attachments and casing-stuffing cones for > > my KitchenAid mixer, and while I've had good results I'm > > getting pretty disgusted with the throughput of the pro- > > cess. It's not so much the grinding as it is the stuf- > > fing, but I could go for better equipment for both tasks. > I'm surprised you feel you can do better stuffing than with the Kitchenaide > for the small batches you do. We do the grinding and stuffing in one step > using the Kitchenaide. Perhaps my method is to blame: I grind first, then stuff - I've had the cones get clogged when trying to do both at once. And pushing the fine-ground meat through the grinder head and the cone is difficult since the wooden stomper has a significantly smaller diameter than the inside diameter of the head, and the meat squirts up around the stomper. I do think I'd like to try a separate stuffer. -- Mark Shaw moc TOD liamg TA wahsnm ================================================== ====================== "There is no Hell. There is only France." - Frank Zappa |
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Peter Aitken > wrote:
> I had the same experience with the Kitchen Aid. I bought the cheapest > stuffer at The Sausage Maker and it makes the stuffing process go a lot > faster. Do you mean this one? http://www.sausagemaker.com/index.as...ROD&ProdID=704 -- Mark Shaw moc TOD liamg TA wahsnm ================================================== ====================== "There is no Hell. There is only France." - Frank Zappa |
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Peter Aitken > wrote:
> I had the same experience with the Kitchen Aid. I bought the cheapest > stuffer at The Sausage Maker and it makes the stuffing process go a lot > faster. Do you mean this one? http://www.sausagemaker.com/index.as...ROD&ProdID=704 -- Mark Shaw moc TOD liamg TA wahsnm ================================================== ====================== "There is no Hell. There is only France." - Frank Zappa |
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>SCUBApix wrote:
>> "Mark Shaw" wrote >> > I've been making pork sausage for a little while with the >> > meat-grinding attachments and casing-stuffing cones for >> > my KitchenAid mixer, and while I've had good results I'm >> > getting pretty disgusted with the throughput of the pro- >> > cess. It's not so much the grinding as it is the stuf- >> > fing, but I could go for better equipment for both tasks. >>. We do the grinding and stuffing in one step using the Kitchenaide. Um, then you don't season your sausage...? You either can't write, can't cook, or can't tell the truth. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>SCUBApix wrote:
>> "Mark Shaw" wrote >> > I've been making pork sausage for a little while with the >> > meat-grinding attachments and casing-stuffing cones for >> > my KitchenAid mixer, and while I've had good results I'm >> > getting pretty disgusted with the throughput of the pro- >> > cess. It's not so much the grinding as it is the stuf- >> > fing, but I could go for better equipment for both tasks. >>. We do the grinding and stuffing in one step using the Kitchenaide. Um, then you don't season your sausage...? You either can't write, can't cook, or can't tell the truth. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Mark Shaw
>Newsgroups: rec.food.cooking >Date: Tue, 19 Oct 2004 17:13:53 +0000 (UTC) >Organization: PANIX Public Access Internet and UNIX, NYC >Lines: 14 >Message-ID: > >References: > > >NNTP-Posting-Host: panix2.panix.com >X-Trace: reader1.panix.com 1098206033 17153 166.84.1.2 (19 Oct 2004 17:13:53 >GMT) >X-Complaints-To: >NNTP-Posting-Date: Tue, 19 Oct 2004 17:13:53 +0000 (UTC) >User-Agent: tin/1.6.1-20030810 ("Mingulay") (UNIX) (NetBSD/1.5.4_ALPHA >(i386)) > > > >Peter Aitken > wrote: > >> I had the same experience with the Kitchen Aid. I bought the cheapest >> stuffer at The Sausage Maker and it makes the stuffing process go a lot >> faster. > >Do you mean this one? > >http://www.sausagemaker.com/index.as...ROD&ProdID=704 For 10$ more I'd go with the 5 pounder, hehttp://www.alliedkenco.com/stuffer.htm ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"Mark Shaw" > wrote in message
... > Peter Aitken > wrote: > > > I had the same experience with the Kitchen Aid. I bought the cheapest > > stuffer at The Sausage Maker and it makes the stuffing process go a lot > > faster. > > Do you mean this one? > > http://www.sausagemaker.com/index.as...ROD&ProdID=704 > Looks similar if not exactly the same. -- Peter Aitken Remove the crap from my email address before using. |
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"Mark Shaw" > wrote in message
... > Peter Aitken > wrote: > > > I had the same experience with the Kitchen Aid. I bought the cheapest > > stuffer at The Sausage Maker and it makes the stuffing process go a lot > > faster. > > Do you mean this one? > > http://www.sausagemaker.com/index.as...ROD&ProdID=704 > Looks similar if not exactly the same. -- Peter Aitken Remove the crap from my email address before using. |
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"Mark Shaw" > wrote in message
... > Peter Aitken > wrote: > > > I had the same experience with the Kitchen Aid. I bought the cheapest > > stuffer at The Sausage Maker and it makes the stuffing process go a lot > > faster. > > Do you mean this one? > > http://www.sausagemaker.com/index.as...ROD&ProdID=704 > Looks similar if not exactly the same. -- Peter Aitken Remove the crap from my email address before using. |
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"Mark Shaw" > wrote in message
... > Peter Aitken > wrote: > > > I had the same experience with the Kitchen Aid. I bought the cheapest > > stuffer at The Sausage Maker and it makes the stuffing process go a lot > > faster. > > Do you mean this one? > > http://www.sausagemaker.com/index.as...ROD&ProdID=704 > Looks similar if not exactly the same. -- Peter Aitken Remove the crap from my email address before using. |
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"Peter Aitken"
> >"Mark Shaw" wrote: >> Peter Aitken wrote: >> >> > I had the same experience with the Kitchen Aid. I bought the cheapest >> > stuffer at The Sausage Maker and it makes the stuffing process go a lot >> > faster. >> >> Do you mean this one? >> >> http://www.sausagemaker.com/index.as...ROD&ProdID=704 > > >Looks similar if not exactly the same. Seems The Sausage Maker webpage has an error, that URL brings you to a page titled cast iron stuffer but the description is for their stainless steel model... if you click on Stuffers on the menu things will become clearer... the 3lb cast iron model costs $69, the 3lb SS model costs $99. I think the Kenco 5lb cast iron model at $79 is the best buy... no home sausage maker will ever wear out a cast iron model, leastways not until after they've stuffed so much sausage that the stuffer will have become amortized ten times over. I think 3lbs of sausage is way less than I'd bother preparing... yer tawkin' perhaps 10 average sized 'talian saw-seege, hardly enough worth messing up yer kitchen. Whenever I start up my grinder I prepare no less than 20lbs of any meat... not worth the prep and clean-up for 3 measly pounds. I realize the 3lb stuffer can handle any number of pounds but it would need to be refilled nearly twice as often. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"Peter Aitken"
> >"Mark Shaw" wrote: >> Peter Aitken wrote: >> >> > I had the same experience with the Kitchen Aid. I bought the cheapest >> > stuffer at The Sausage Maker and it makes the stuffing process go a lot >> > faster. >> >> Do you mean this one? >> >> http://www.sausagemaker.com/index.as...ROD&ProdID=704 > > >Looks similar if not exactly the same. Seems The Sausage Maker webpage has an error, that URL brings you to a page titled cast iron stuffer but the description is for their stainless steel model... if you click on Stuffers on the menu things will become clearer... the 3lb cast iron model costs $69, the 3lb SS model costs $99. I think the Kenco 5lb cast iron model at $79 is the best buy... no home sausage maker will ever wear out a cast iron model, leastways not until after they've stuffed so much sausage that the stuffer will have become amortized ten times over. I think 3lbs of sausage is way less than I'd bother preparing... yer tawkin' perhaps 10 average sized 'talian saw-seege, hardly enough worth messing up yer kitchen. Whenever I start up my grinder I prepare no less than 20lbs of any meat... not worth the prep and clean-up for 3 measly pounds. I realize the 3lb stuffer can handle any number of pounds but it would need to be refilled nearly twice as often. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Mark Shaw > wrote in message >...
> I've been making pork sausage for a little while with the > meat-grinding attachments and casing-stuffing cones for > my KitchenAid mixer, and while I've had good results I'm > getting pretty disgusted with the throughput of the pro- > cess. It's not so much the grinding as it is the stuf- > fing, but I could go for better equipment for both tasks. > > Anyone with more experience than I have any recommendations? > I already know about Allied Kenco (that's where I get my > hog and sheep casings), so I'm looking more for specific > equipment and technique tips than sources. > > My typical batch so far has been about a couple of pounds, > but I can see bumping that up to 5 or 10 depending on the > equipment. My dad made his own... used an aluminum cannister (which was a fire extinguisher cannister that had not been used and the bottom removed), pvc pipe, a wooden plunger of some sort, and it's mounted on some board thing he made. (working from nonworking memory at this point). His batches of sausages are pretty small, too, maybe 10 pounds of potatiskorv (pork and potato and onion). Anyway, we've used this homemade thing (along with the hand crank meat grinder) for about 20 Christmasses now... anyway, maybe there's a workaround that you can work up. Karen |
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Mark Shaw > wrote in message >...
> I've been making pork sausage for a little while with the > meat-grinding attachments and casing-stuffing cones for > my KitchenAid mixer, and while I've had good results I'm > getting pretty disgusted with the throughput of the pro- > cess. It's not so much the grinding as it is the stuf- > fing, but I could go for better equipment for both tasks. > > Anyone with more experience than I have any recommendations? > I already know about Allied Kenco (that's where I get my > hog and sheep casings), so I'm looking more for specific > equipment and technique tips than sources. > > My typical batch so far has been about a couple of pounds, > but I can see bumping that up to 5 or 10 depending on the > equipment. My dad made his own... used an aluminum cannister (which was a fire extinguisher cannister that had not been used and the bottom removed), pvc pipe, a wooden plunger of some sort, and it's mounted on some board thing he made. (working from nonworking memory at this point). His batches of sausages are pretty small, too, maybe 10 pounds of potatiskorv (pork and potato and onion). Anyway, we've used this homemade thing (along with the hand crank meat grinder) for about 20 Christmasses now... anyway, maybe there's a workaround that you can work up. Karen |
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Allan Matthews > wrote:
> Seasoning is always added to sausage before the the last grind. If > only one grind is to be done, add the seasoning after meat is cubed. Why is this? I've seasoned the meat after cubing it, then ground it twice (first coarse, then fine). It came out okay, or at least I thought so. Should I not have done that? My intent was to avoid handling the meat too much and allow the grinder the maximum opportunity to get everything uniformly dis- tributed.... -- Mark Shaw moc TOD liamg TA wahsnm ================================================== ====================== "There is no Hell. There is only France." - Frank Zappa |
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Allan Matthews > wrote:
> Seasoning is always added to sausage before the the last grind. If > only one grind is to be done, add the seasoning after meat is cubed. Why is this? I've seasoned the meat after cubing it, then ground it twice (first coarse, then fine). It came out okay, or at least I thought so. Should I not have done that? My intent was to avoid handling the meat too much and allow the grinder the maximum opportunity to get everything uniformly dis- tributed.... -- Mark Shaw moc TOD liamg TA wahsnm ================================================== ====================== "There is no Hell. There is only France." - Frank Zappa |
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On Tue, 19 Oct 2004 22:34:33 +0000 (UTC), Mark Shaw
> wrote: >Allan Matthews > wrote: >> Seasoning is always added to sausage before the the last grind. If >> only one grind is to be done, add the seasoning after meat is cubed. > >Why is this? > >I've seasoned the meat after cubing it, then ground it >twice (first coarse, then fine). It came out okay, or >at least I thought so. > >Should I not have done that? My intent was to avoid >handling the meat too much and allow the grinder the >maximum opportunity to get everything uniformly dis- >tributed.... No problem. The important thing is to mix the seasoning before that last grinding, which you really did. As it goes through the grinder it does a great job of mixing. Sheldon was implying by his comment that the person was not seasoning their sausage because they were grinding and stuffing at the same time. Sausage is always seasoned sometime before the final grind...not after the last grind. I make a lot of sausage, breakfast, Italian, and cured smoked summer sausage. |
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On Tue, 19 Oct 2004 22:34:33 +0000 (UTC), Mark Shaw
> wrote: >Allan Matthews > wrote: >> Seasoning is always added to sausage before the the last grind. If >> only one grind is to be done, add the seasoning after meat is cubed. > >Why is this? > >I've seasoned the meat after cubing it, then ground it >twice (first coarse, then fine). It came out okay, or >at least I thought so. > >Should I not have done that? My intent was to avoid >handling the meat too much and allow the grinder the >maximum opportunity to get everything uniformly dis- >tributed.... No problem. The important thing is to mix the seasoning before that last grinding, which you really did. As it goes through the grinder it does a great job of mixing. Sheldon was implying by his comment that the person was not seasoning their sausage because they were grinding and stuffing at the same time. Sausage is always seasoned sometime before the final grind...not after the last grind. I make a lot of sausage, breakfast, Italian, and cured smoked summer sausage. |
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"Allan Matthews" > wrote in message > Seasoning is always added to sausage before the the last grind. If > only one grind is to be done, add the seasoning after meat is cubed. > Sheldon, I don't believe you have ever made any sausage. Crap! I've been doing it wrong all these years. Your method may work, but mine does also. and I don't add the spices before the grind. Nor do I add the liquid, cheese, etc. until it is all ground. |
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"Allan Matthews" > wrote in message > Seasoning is always added to sausage before the the last grind. If > only one grind is to be done, add the seasoning after meat is cubed. > Sheldon, I don't believe you have ever made any sausage. Crap! I've been doing it wrong all these years. Your method may work, but mine does also. and I don't add the spices before the grind. Nor do I add the liquid, cheese, etc. until it is all ground. |
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"SCUBApix" > wrote in message > > I'm surprised you feel you can do better stuffing than with the > Kitchenaide > for the small batches you do. We do the grinding and stuffing in one step > using the Kitchenaide. It is a 2 person job, one to fill and push the > grinder and one to work the casing. I used the KA for a number of years and finally got fed up with it. Bought a 5 pound stuffer from the Sausagemaker. It is about $205 now. I can do a 4 or 5 pound batch by myself in half the time and get a better link. It is not cheap, but over the years it has been well worth it for me. We usually make 15 to 20 pounds of assorted sausages in a day. |
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"SCUBApix" > wrote in message > > I'm surprised you feel you can do better stuffing than with the > Kitchenaide > for the small batches you do. We do the grinding and stuffing in one step > using the Kitchenaide. It is a 2 person job, one to fill and push the > grinder and one to work the casing. I used the KA for a number of years and finally got fed up with it. Bought a 5 pound stuffer from the Sausagemaker. It is about $205 now. I can do a 4 or 5 pound batch by myself in half the time and get a better link. It is not cheap, but over the years it has been well worth it for me. We usually make 15 to 20 pounds of assorted sausages in a day. |
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"SCUBApix" > wrote in message > > I'm surprised you feel you can do better stuffing than with the > Kitchenaide > for the small batches you do. We do the grinding and stuffing in one step > using the Kitchenaide. It is a 2 person job, one to fill and push the > grinder and one to work the casing. I used the KA for a number of years and finally got fed up with it. Bought a 5 pound stuffer from the Sausagemaker. It is about $205 now. I can do a 4 or 5 pound batch by myself in half the time and get a better link. It is not cheap, but over the years it has been well worth it for me. We usually make 15 to 20 pounds of assorted sausages in a day. |
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