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Product Description
Amazon.com Review
Use these lightweight plastic tubes to stuff your home-ground meats into natural casings for hand-made sausages. The small tube shoots out breakfast-sausage-size links; the larger one is great for boudin blanc, Italian sausage, and more. Each works in conjunction with KitchenAid's food grinder attachment, and the set comes with instructions for handling and stuffing casings. Tubes are dishwasher-safe. --Betsy Danheim
Product Description
Prepare sausages packed with superb flavor and nutrition. Includes a 3/8'' tube for small links, and a 5/8'' tube for large links. the sausage stuffer requires the food grinder attachment. Use these tubes with model
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Most Helpful Customer Reviews
149 of 151 people found the following review helpful:
5.0 out of 5 stars
Great for sausage novices that own a KitchenAid and don't want to buy other expensive equipment,
By
Amazon Verified Purchase(What's this?)
This review is from: KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder (Kitchen)
I started learning about sausage stuffing in order to make a good andouille for jambalaya, gumbo, etc. Most decent equipment out there will run anywhere from $[...]-$[...] for a decent stuffer. Double that total and you can get a grinder as well. If you're going to make consistently large batches (25 lbs or more at a time) then you're probably going to want to invest in those.
However, if you're just learning and starting out and already have a KitchenAid and the associated grinder, then the stuffing attachment for less than $10 is a no-brainer. I've used it a couple of times now and I can say that it makes high-quality sausage without a problem. I have noted a couple of negative reviews for this product. Not knowing the specifics of how those people used the product, I can note some things I learned on my own, and from a site. That is an excellent site about andouille and sausage stuffing in general (especially with a KitchenAid). 1. When grinding, make sure the blade is in. I forgot to do this on my first batch and it turned the meat into paste and was impossible to get the grinder to work properly (which is why they include it). 2. Make sure you keep the meat very cold. I haven't had to cool the attachments, although that might help, especially when the meat isn't the coldest. 3. Use the coarse grind plate for sausage. You can the fine grind plate (for hot dogs for example), but I would recommend just using the coarse plate and running the meat through multiple times for a finer grind on your sausage. The grinder can get some tissue wrapped around the feeder and it could require some disassembly and cleaning (might take 3-5 minutes), especially with the fine grind plate. After the first grind, the mixture moves through the grinder pretty quickly anyway. 4. Make sure the screw cap is tight. Meat can escape through the cap if you're not careful. It shouldn't in most cases though. If it is, this is a sign something else is probably wrong. 5. I bought the KitchenAid FT Food Tray Attachment for Stand Mixers as well. It's fairly handy for larger batches and I recommend it, but it's not necessary. I ground 15 lbs the other night and it was helpful in holding the larger amounts. 6. You'll see this other places, but I'll reiterate that natural casings are worth the extra (minimal) effort. There's not much to it once you've used them. Collagen is ok and are less likely to break, but natural aren't as fragile as you might think and they look and taste way better. I was a little leery of natural and bought collagen initially, but haven't used them since my first batch. I don't think I'll go back if I don't have to. I've stuffed andouille and Italian sausage both with the larger of the two stuffer attachments. If I make some breakfast sausage, I imagine the smaller one will come in handy. If you're like me and you've gotten to this point, next on your list will probably be a smoker. I haven't taken that plunge yet, but it's coming soon. Good luck and happy stuffing!
24 of 24 people found the following review helpful:
4.0 out of 5 stars
Easier with the right info,
By cooksalot (Carlsbad, CA) - See all my reviews
This review is from: KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder (Kitchen)
Sausage making is an artform. It can be difficult to get the hang of, but with the right info you can make wonderful, fresh sausage and feel good about the ingredients inside. This sausage attachment works pretty well. The hopper is a little small, but unless you are making a ton at a time, it's not a deal breaker. It's important to keep the meat really cold throughout the process though or the fat will melt and could hurt your mixer engine. I picked up The Mixer Bible which has about 35 sausage recipes along with 300 other recipes for the mixer and it's other attachments. I really like the book and it walks you through the ins and outs of working with all the attachments.
28 of 29 people found the following review helpful:
5.0 out of 5 stars
You're Doing it Wrong,
By
This review is from: KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder (Kitchen)
Once you realize how it properly is assembled for stuffing, you realize how great a product it is. TAKE OUT THE BLADE AND GRINDING PLATE. If you don't remove these, it will seem impossible to stuff a full length casing. It took me an hour doing this. I dissembled, and removed the blade and plate, replacing it with the plastic spinner in the box, and once I did that, the auger did its job and started pulling the meat through, instead of the vicious plunger stuffing that was needed before.
Once this was done, I stuffed 10lbs in about 30 minutes (50 links). My recipe: 10 lbs pork shoulder 2 lbs bacon (unsliced) 2 lbs ultra-sharp cheddar (shredded) 2 tbs ground fennel 2 tbs ground corriander 2 tbs ginger 1 tbs ground mustard 1 tbs chili powder 2 tbs red flake pepper 1/4 cup water sprinkling of salt Use natural hog casings and your all set.
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