First try at fresh sausage

[realtorterry]

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

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• realtorterry
• Aug 23, 2015

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• realtorterry
• Aug 23, 2015

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• realtorterry
• Aug 23, 2015

This is the chorizo

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• realtorterry
• Aug 23, 2015

Here the breakfast

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• realtorterry
• Aug 23, 2015

Last is Pops sausage

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• realtorterry
• Aug 23, 2015

Not sure what I'm doing wrong & after 5 hours I'm too exhausted. Maybe tomorrow?

 

[pc farmer]

I can't help with the set up you have but a stand alone stuffer is well worth the money

 

[dirtsailor2003]

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.

 

[realtorterry]

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?

 

[JckDanls 07]

what brand of grinder/stuffer is it ? maybe a picture of all the parts...

 

[realtorterry]

Maybe this will help!

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• realtorterry
• Aug 23, 2015

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• realtorterry
• Aug 23, 2015