So the weekend before last, I decided to give a go with some home-made bratwurst. I began with right 3.5 lbs of pork shoulder. I de-boned cubed and through into the freezer. After about 20min I began grinding. I only ground everything once and I used the 1/4" plate I believe. I then seasoned and got ready to stuff. I heard all the complaints about the kitchen aide attachment but that's all I had and figured I'm not doing that much so let's try it. I had a hella time. Not sure if the casing wasn't wet enough, but it didn't want to come off the sausage tube very well. The casings kept wanting to inflate, I think due to the air every time I tried to add more sausage. I was impressed with how relatively strong the casings were. I didn't have a sausage pricker so I used a sterilized needle. The flavoring and texture I didn't think were bad. After the sausage had been stuffed, does everyone rinse them before storage? What's the best way to store them without a vacuum sealer? I would definitely try it again but with a different stuffer that's for sure. All advice is welcome. Thanks for looking.
