Thinking of trying my hand at Sausage ....advice????

[netbbq]

Here is what I am thinking....

I have one of those KitchenAid mixers.  Don't have a grinder attachment (yet).  Do they have a "stuffer" attachment (I think they do and it might be a package deal)?

I'd like to start by buying a basic pre-ground sausage mix (chub) that is basically ground pork and then get my own spices and "regrind" and stuff some sausage.  I think I have seen ground pork in the store, so I guess that what I would need.  Or I could find a sausage and kick it up a bit.  

I have an idea on a Conecuh clone I'd like to try out.

I guess either way, I'd check out the forums to see about how to smoke the finished product.

Any help would be appreciated.

Thanks!

 

[big casino]

The first thing you might want to do is get your self a book about sausage making like  Rytek Kutas book  great sausage recipes and meat curing, there are other books as well  you can find them on amazon,

the already ground pork you would want would be best if it was ground pork butt, or an 80/20 ground pork be careful asking for ground pork at super markets they will often just grind up what they have on sale  and sometimes give you a product that is  too lean for good sausage ( at least they do this around here)
 

I have never had ir used a kitchen aid for sausage making or stuffing, I think you can use it for small batches, but I think most of the people who have used them will tell you it isn't the easiest way to grind and stuff sausage

Hope this will help you some,

Harry

 

[netbbq]

Thanks, I'll check out Amazon for the book.  I'm looking at starting off small so the KitchenAid will probably meet those needs for now!

 

[daveomak]

net bbq, morning.....  When I started out making sausage links using pig casings, I used the KA for a stuffer.... It was such a PITA I gave up....  Then I found this forum, bought a 5# vertical stuffer and have not looked back...  

Be prepared to have problems....  As far as pre ground sausage and stuffing it, that would work.... grinding again and stuffing will turn the meat to mush.... You will need a "kidney" plate to install in place of the grinding plate so the meat does no get ground again...  Check out these pictures to see what they look like....   Dave

http://www.google.com/search?hl=en&...urce=og&sa=N&tab=wi&ei=zbjEUKrnFoL5igKw-IGACg

 

[meddling kids]

Go to amazon and buy a Kitchener grinder for $100. I tried the ka and it was worthless. Over an hour to do 10lbs. Kitchener will do it in about 10 min. Start there with fresh patties or crumbled. If you like those then buy a stuffer. I have a 5lb Lem I got for just over $100. It's so easy to use. I usually make about 15 lbs at a time of various types.

 

[martinez]

try the hi mountain summer sausage kit. the casings are big enough that you can ball the sausage mix and stuff by hand. no grinder needed no stuffer you can even cook it right in the oven. it doesnt take long to stuff 15/ by hand and it is still some of the best sausage i have made.