Category: (Kitchen)
25 new, starting at $6.75
Many people prefer to make their own sausages because this allows them to monitor the ingredients for quality and to use more exotic flavorings such as sun-dried tomatoes or roasted peppers.
Use these lightweight plastic tubes to stuff your home-ground meats into natural casings for hand-made sausages. The small tube shoots out breakfast-sausage-size links; the larger one is great for boudin blanc, Italian sausage, and more. Each works in conjunction with KitchenAid's food grinder attachment, and the set comes with instructions for handling and stuffing casings. Tubes are dishwasher-safe. --Betsy Danheim
Not That Difficult To UseReviewed by S. Coalter, 2010-02-15
I purchased this to make venison sausage. I found it fairly simple to use with only a few draw backs. First two people make the job a lot easier, one to manage the meat going in and one to manage the sausage coming out. I would not attempt this alone. Second, as reviewed, the plastic dowel provided to push the meat into the grinder is not ideal. With the casing on the tube, there is a suction issue, and you seem to pull as much meat out as you push in. We solved this by using a wooden straight sided dowel that fit the hole. The rest is really just getting the hang of it which you'll figure out as you go along. We made two different recipes found on [...], and we wood smoked them. The sausage we made is AMAZING & our husbands think we are the best sausage makers in the world! If you already have the Kitchen Aid & grinder, for $10 bucks, and some effort you can make your own sausage at home!
Value for money but not greatReviewed by Mr. Adam S. Langman, 2010-01-31
First, for the price this must be the best sausage stuffer
available. But, it is not easy to or fast. This is not due to this
product as such but the difficulty of feeding the sausage meat into
the grinder "mouth". This is especially true if you have a very
sticky mixture. It took me longer to stuff the sausages using this
product than it did to measure the ingredients and grind it in the
first place. I also would have preferred the tubes to be a few
inches longer so that they could hold a greater length of
casing.
Again, this is almost certainly the cheapest way to go (assuming
you have a KitchenAid KSM150PSER Artisan Series 5-Quart Mixer,
Empire Red and KitchenAid FGA Food Grinder Attachment for Stand
Mixers) but it is not great at the job. I'll probably buy a purpose
built machine in the future.
Nice additionReviewed by Wiley Coyote, 2010-01-31
I made sausage for the first time the other day. It turned out terrific. This product made stuffing the sausage casings very easy. It takes about 15 seconds to stuff a large sausage link, so it moves rather smoothly. The height is tricky however, and takes a minute to adjust to. All you have to do is elevate a bowl beneath the attachment and presto, problem solved.
Stuff It!Reviewed by COSavingsShopper, 2010-01-26
Works great with out KitchenAid Mixer. Make your own sausage at home without all the high fat content and add spice to your liking. Great recipes online for healthy and flovorful eating.
Good for small batches, needs two peopleReviewed by C. Porter, 2010-01-17
Just made sausage with it, using natural hog casing. It was easy,
and not overly messy. I ground the approx. 5 lbs of 1/2 beef - 1/2
pork last night, seasoned it, and rolled the seasoned ground meat
into tubes roughly the size of the grinder throat, then covered and
refrigerated it. I washed all the grinder, and stuffed the next
morning. Process was simple, not too messy, results look reasonably
professional. I fried up a bit of the seasoned meat to taste, so I
know these will come out tasting good. It took about 1/2 hour to
stuff the sausage, and about 45 minutes to grind and season the
meat.
After rinsing the casing overnight, I assemble the grinder minus
blade and plate, just the bar nut and funnel, and grease the
outside of the funnel with oil, slide the casing onto it, and tie
off the tip of the casing. Turn the Kitchen Aid onto the 4 setting,
and start feeding the meat into the throat. As it first comes out,
there are large air bubbles, but these are worked out at the end of
stuffing, using a clean sewing needle. Have one person stuff the
grinder with the meat, and the other person hold the casing and
support the sausage as it leaves the funnel. Squeeze a bit on the
casing as the meat comes out, so you don't have overly plump
sausage, you want some small bit of softness rather than a taut
casing. If you keep feeding meat in consistently, air bubbles will
only appear sporadically, and will be small. Put a plate or tray
under the sausage, so as more sausage comes out, you can just pile
it into the tray. I saved twisting into links for the very end,
since I've never done it before. When you get close to the end of
the casing, and there's still some on the funnel, stop the
stuffing, so you will have some casing to tie off the other end of
the sausage. I use household twine. After tying off, you can smooth
out the sausage and use the needle to poke out air holes. When the
sausage is consistent throughout, make your links by twisting the
casing one or two turns at each link, in this order clockwise,
counterclockwise, clockwise, counterclockwise, etc.
Problems with this product: none. The design, however, leaves quite
a bit of meat still in the funnel, but perhaps all sausage makers
with funnels have this "defect".
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