Breakfast Sausage

When I use my KA I do strips and the colder the meat the better, if not even a little frozen (not rock hard).  Sounds to me like you got the pork too hot in the grinder and that is what happened to your consistancy.  Also make sure the grinding late and or blade are not clogged up with some stringy fat.  My gues this is what happened.  Good luck.

I have even heard to keep your grinder attachment in the refrigerator or freezer before using it to keep it from over heating.  

Here is a breakfast sausage recipe I tried last weekend.  Unfortunately I didn't have the fresh sage or ginger they recommended, but it was still tasty.  (I thought I still had some when I started)  I made mine loose ground.  Next time I will add some red pepper flakes as I like a little heat in my sausage.  They say to use the paddle, but I think the dough hook would make less mess.  The sausage bunched up and touched the bottom of the mixer and took some scraping to get it off after it dried.

5 pounds/2.25 kilograms boneless pork shoulder butt, diced

11⁄2 ounces/40 grams kosher salt (about 3 tablespoons)

5 tablespoons/50 grams peeled and finely grated fresh ginger (or 1 tablespoon/8 grams ground dried ginger)

5 tablespoons/30 grams tightly packed finely chopped fresh sage

1 tablespoon/18 grams minced garlic

2 teaspoons/6 grams ground black or white pepper

1 cup/250 milliliters ice water

20 feet/6 meters sheep casings or 10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed (optional)

1. Combine all the ingredients except the water and toss to distribute the seasonings. Chill until ready to grind.

2. Grind the mixture through the small die into a bowl set in ice (see Note below).

3. Add the water to the meat mixture and mix with the paddle attachment (or a sturdy spoon) until the liquid is incorporated and the mixture has developed a uniform, sticky appearance, about 1 minute on medium speed.

4. Sauté a small portion of the sausage, taste, and adjust the seasoning if necessary.

5. Stuff the sausage into the casings and twist into 4-inch/10-centimeter links, or shape into patties; refrigerate or freeze until ready to cook; or roll into a log, wrap in plastic and freeze, slice into patties.

6. Gently sauté or roast the sausage to an internal temperature of 150 degrees F./65 degrees C.

I put everything but the "big nut"  in the freezer.  If I freeze the "big nut" it doesn't want to thread onto my grinder.  I cube the meat and partially freeze it or nearly so.

I use more of a medium plate for breakfast sausage rather than a "fine" one.  More fat might be needed if your sausage is dry and crumbly.  Also a coarser grind like I described might help.

These might keep you from adding other things to retain moisture.

Good luck and good smoking.

the locking nut on the front of your grinder

Welcome to SMF Scramble! We have more than a few sausageheads here. I also use a Kitchenaid to grind my sausage. First rule of making sausage is....Keep it cold, so is the second and third rule. As stated above by others cut your meat into cubes and partially freeze. Try to get out as much of the grissle and such. Do your first grind with the large plate, rechill meat, do a second grind with the smaller plate. Trying to grind from cube to fine in the first grind creates alot of heat making it hard to grind. You can add your spices to the cubed meat and then grind. Some think it helps to get them evenly distributed. I put my assembled grinder into the freezer several hours before I grind. If grinding starts to become difficult, remove your front nut and plate and knife and check for Smear. This is when grissle and other long fibers get wrapped around the blade and shaft. It looks like your just getting mush out of your grinder instead of a good stream of meat the size of the plate. Clean off and resume grinding. Soon you'll be moving on to Brats and Italian and other great sausages. Good luck and Good sausage!

Have you gone to the sticky that Joel posted with links to lots of sites with great recipes?  The guys have steered you in the right direction on the use of the KA which I still use. I have the commercial KA and use the grinder all the time. Keep it cold and keep it clean   

I agree with using the courser plate with both my grinders, the KA is my back-up which I needed tonight when the drive tang stripped on my waring. I use the biggest hole plate that came with both. and usually 5lbs takes about 8~10 mins, I don't find putting the grinder in the freezer does any good, If I partially freeze the meat after the first 3 peices goes through the grinder the aluminum is so cold it has a sheen of frost on it, I also cut into long strips as this also makes it go faster.

Well 4# in 30 min would be record time for me. I am still in the dark ages using a hand crank grinder, and boy do ya get a work out. Needless to say I grind in small batches. I cut my meat into around 1 inch cubes and partly freeze before grinding. I use the medium plate, and get a nice texture.

Sprky, with apologies for the hijack of the thread?

Behind me, in my computer room, sits a Universal Chopper #2 in the old green and white box! (Well, the white is a little faded now, just like me?)

It got my parents by for many years.  I would guess it is at least 60 years old. I still don't have the heart to get rid of it.

Still works great, built like a tank.  I have used it, but just too much work for us young spoiled kids!

Good luck and good smoking.