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First try at fresh sausage

post #1 of 6
Thread Starter 
Recently got a small grinder/stuffer & thought I should start with fresh sausages first! Tried a pound of Italian, a LB of chorizo, 2 LB of breakfast & 2 LBS of Pops country style breakfast sausage. Didn't go so well? Got them ground & seasoned. Test fry was awesome!!! BUT I can't seem to get the stuffing down? The horn doesn't seem to fit well & after awhile the meat comes out the side of the horn or pushes it off some how?? I tried the sausage making ring & without? Haven't got it down yet? Made a few patties outta what I couldn't stuff & just froze the rest?

Here's the Italian





This is the chorizo



Here the breakfast



Last is Pops sausage




Not sure what I'm doing wrong & after 5 hours I'm too exhausted. Maybe tomorrow?
post #2 of 6
I can't help with the set up you have but a stand alone stuffer is well worth the money
post #3 of 6
When stuffing are you using the stuffing plate? Usually has a couple kidney shaped openings. I know the one we have also requires that you remove the knife plate.
A dedicated stuffer is a thousand times easier than using a grinder with stuffing tubes.
post #4 of 6
Thread Starter 
The instruction said you don't need the sausage ring for the larger sausage? I did try it both ways but couldn't figure it out?
post #5 of 6
what brand of grinder/stuffer is it ? maybe a picture of all the parts...
post #6 of 6
Thread Starter 
Maybe this will help!


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