Sausage need a little help

[radioguy]

This is my first attempt with stuffing sausage. I've got the casings thing under control thanks to reading here. I'm using a grinder attachment on my kitchen aide mixer with a horn / tube. I just finished on 12lbs of kielbasa and it took a very long time. I had to use the push stick a lot. I think useing the stick was a bit excessive My sausage could have been a bit colder. Maybe add a little water? Should it go easier? I don't want to bust my mixer.

Let me know what you think,

RG

 

[daveomak]

If you stuffed already ground meat, try cubing the meat, adding all the seasonings, cure etc.... let it sit overnight in the refer, then grind and stuff... The KA grinder that I had and used, didn't like already ground meat... It liked cubed much better... Cube into something like 1" cubes that will feed easily...
I think the reason it didn't like ground meat is, the gap between the auger and walls of the grinder was too big a gap and the meat would just squish out around the auger... It's not a very well made grinder... tolerances are too big.....

 

[radioguy]

Let me give a bit more info. I trimmed , seasoned and coarse ground last night. Let it set in the refrigerator overnight. I have a good quality all stainless grinder from Smoke House Chef. The grinder works great considering it's an attachment. I am using what they call a stuffing plate, 3 large holes.

I even tried stuffing with the coarse and medium plates but all needed pushing.

RG

 

[radioguy]

Stuffing plate.

 

[JckDanls 07]

I'll be the first to say it (as many others will too)... Get yourself a dedicated stuffer... If it doesn't work any better with the way Dave is telling you.. it won't get any better with the grinder/stuffer ... just the nature of the beast ... A stuffer is 100% better/easier ...

 

[TomKnollRFV]

Honestly spending 50 bucks on a smaller stuffer is worth it if you like the stuff. Don't need an expensive brand name, it's a simple mechanical device. I don't even understand why kitchenaid has a specific 'stuffing' plate. Once you grind the meat to where you want it, a stuffer is just a device to force it down into the horn etc.

Also the use of the food stick makes sense. A real sausage stuffer has a giant plunger..the food stick is your plunger. Though as I understand Kitchenaids run what, 150-200 watts? I don't know what their motor size is, but they're a jack of all trades, master of none.

 

[SonnyE]

It looks Admirable, Radioguy!
I'm like you, getting my feet wet with this stuffing stuff. And using a KA because it already lives here.
I got an aftermarket SS grinder attachment, for a KitchenAid Professional 600. But even before it got here I was thinking about a real stuffer. My experience with the accessory is similar, rather tough to use.

I ordered a stuffer. But it was back ordered. I have a problem with "Back Ordered".
They may as well say, "Get in line and when we feel like it, we'll ship." K. M. A. !
So I went to where I found "In Stock", yet, I'm waiting to see the IN STOCK having been SHIPPED.
But the point is I've committed to getting a bonafide stuffer.
For me, Mr. Small Batch, I think I can do for now with the KA to grind and mix, and a stuffer for the squirting.
At least I hope so. I'm waiting with baited breath. Got frozen meat just waiting to become Snack Sticks.
And I have Kielbasa on the brain. And Hot Italian Sausage Seasoning (Love that for appi-teasers.) on the way.

My feet are stuck fast in the mud, and the tide is rising. But I've made a couple of batches while waiting.

May I ask where you got your recipe?

 

[indaswamp]

Stuffing plate.

do the first grind with your stuffer plate....

 

[SonnyE]

do the first grind with your stuffer plate....

Hi Inda,
Stuffer Plate 1st, then mix, then a finer plate?, then chill, then stuff?
Trying to wrap my pea brain around this.
Any help deeply appreciated.

 

[SonnyE]

If you stuffed already ground meat, try cubing the meat, adding all the seasonings, cure etc.... let it sit overnight in the refer, then grind and stuff... The KA grinder that I had and used, didn't like already ground meat... It liked cubed much better... Cube into something like 1" cubes that will feed easily...
I think the reason it didn't like ground meat is, the gap between the auger and walls of the grinder was too big a gap and the meat would just squish out around the auger... It's not a very well made grinder... tolerances are too big.....

I did a 1 pound batch of Beef/Pork and the beef was Stew Meat. It fed and ground wonderfully in the KA.
Inda told me the Stew meat was good because it is "Locomotion Muscle Meat" So lean and high in collagen.
It made some mighty tasty sticks... which BTW, are all gone. The dog, Grandkid's, and I sure liked them.

 

[indaswamp]

Hi Inda,
Stuffer Plate 1st, then mix, then a finer plate?, then chill, then stuff?
Trying to wrap my pea brain around this.
Any help deeply appreciated.

Yes, but in this order Chill, stuffer Plate 1st, then mix, then chill, then a finer plate, then stuff.
It is easier to stuff the first grind chunks ground thru the stuffer plate through the throat of the grinder tube for the second grind-especially when using the grinder as a stuffer.

BTW, I always put the fat on top of the meat then put in freezer. you need the fat almost frozer for a clean cut. the meat need to be cold, but will not smear like fat if not super cold...

 

[SonnyE]

Yes, but in this order Chill, stuffer Plate 1st, then mix, then chill, then a finer plate, then stuff.
It is easier to stuff the first grind chunks ground thru the stuffer plate through the throat of the grinder tube for the second grind-especially when using the grinder as a stuffer.

BTW, I always put the fat on top of the meat then put in freezer. you need the fat almost frozen for a clean cut. the meat need to be cold, but will not smear like fat if not super cold...

Thank You, Inda.
To this point, I think I'm making some mighty tasty "smear" in casings.
My second attempt was much better than my first was.

I, and I'm sure others, appreciate you sharing with us.

 

[daveomak]

RG, morning.... Well, the SHC grinder is not a quality grinder... Let me elaborate... The grinding screw needs a certain clearance to the tube... Given the diameter of the tube, the clearance is excessive... If the tube was 2-3" diameter, and the clearance was the same as the smaller tube, the percentage of meat that bypassed the screw would be minimal...
Doing a second grind on the meat is excessive... Grind once and stuff at the same time... You can add the stuffing tube while the fine grind plate is on the grinder.....
Or, sell that SHC grinder on E-Bay and get a dedicated grinder... and a dedicated stuffer... your problems will be gone....
grinder
stuffer

 

[radioguy]

Thank you alll for your replies. I have been making "fresh" sausage for a number of years.
When pork shoulder goes to $1.49 I get a grinding. We mostly make small batch breakfast and Italian, grind and then freeze in 1/2 lb blocks, that works for Radio Gal and myself.

The natural progression is to start stuffing and I really did not want to get into buying another appliance (stuffer) considering the tubers were included with the grinder. I don't know about you guys but We have such a collection of stuff/junk. That's why I bought the KA grinder attachment, its small and already uses something I have.

Sonny I hear your pain. good luck with your new stuffer. For the Kielbasa and bratwurst I just bought some A.C. Leggs seasoning. The kielbasa is a bit MEH, I added some granulated and dehydrated garlic along with a good dose of black pepper. The bratwurst is pretty good for a plain basic brat. Their blend #10 country sausage is very good. I get it from Amazon.
https://aclegg.com/

This "small" batch turned out to be a little bigger since I was getting into the stuffing part. Last night we stuffed 12lb of kielbasa in a 1.5 hours. I still have 16lb of bratwurst to stuff later today. I will just have to be patient with it.

I may consider buying a LEM #823 for small batches. And I will get rid of some other junk, anybody need an air popper or George Forman grill?

RG

 

[radioguy]

I got through stuffing the 16lb bratwurst. It was just so slow...about 2 hours. Tried a little more water...that did not work. Surprisingly removing the cutting blade helped out a bit. Still have to work on the linking skills, but I'm pleased with the results.

RG





I'm ready for next time!

 

[chopsaw]

Nice stuffer , gonna make a big difference . Yeah , if you are stuffing already ground meat with the grinder or ka, you don't need the blade .