With a KitchenAid mixer and two attachments, you can make sausage at home with the ingredients you choose. When you have mastered the simple technique you can start experimenting with your own sausage recipes for everything from bratwurst to kielbasa using your own mix of meat and spices. Pork, chicken, turkey and even venison sausage can be created using a KitchenAid and the meat grinder and sausage stuffing attachments.
Things You'll Need
- KitchenAid mixer
- Grinder attachment
- Stuffer attachment
Unplug the KitchenAid mixer and attach the meat grinder. Loosen the attachment knob and remove the cover. Attach the meat grinder, making sure it is secure and in place. Re-attach the knob. Add the plate for coarse grinding. Replace the cover.
Cut the meat and fat into 1- to 2-inch pieces. Mix them together.
Add the mixture to the meat grinder. Plug the mixer in and turn it to Level 4. Push the meat through the grinder with the food pusher. When finished, turn off the mixer.
Once the meat is ground, add any spices and mix using a wooden spoon, clean hands or the paddle attachment on the KitchenAid. Chill the mixture in fridge.
Attach the sausage stuffer by inserting it into the retainer ring. Screw the ring onto the body of the grinder and tighten. Choose the 3/8-inch tube for small sausages like breakfast links or the 5/8-inch tube for larger sausages like bratwurst or Italian sausage.
Apply a little vegetable oil to the nozzle of the sausage stuffer attachment to help with the casings. Place one casing on the nozzle and tie the end in a knot.
Add the meat to the stuffer using the food pusher. Turn the mixer to Level 4.
Guide the sausage into the casing with one hand while using the other hand to hold the tied-off end. Continue to add meat until the sausage reaches its desired length. Turn off the mixer.
Twirl the sausage a few times to create individual links. Tie a knot at the other end.
Tips & Warnings
- Place the grinder, sausage stuffer, bowls, pre-ground meat and fat into the fridge or freezer for at least an hour before getting started.
- Soak the casings in cold water for at least 30 minutes before use.
- Photo Credit sausage party image by Emmanuel Lacoste from Fotolia.com
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