I use the KitchenAid grinder to for grinding/stuffing my sausages. When the sausage mixture is especially gloopy or sticky (think chicken sausage), it can be a real pain to feed it in the narrow chute. It forms a seal and traps air. The meat get forced around the tamper instead of into the worm screw.
Any tips on improving this process?
Any tips on improving this process?