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  • KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder
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KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder

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Price: $12.99 & FREE Shipping
In Stock.
Ships from and sold by always bargain.
  • Use with KitchenAid's food grinder attachment to expand a stand mixer's flexiblity
  • Ideal for making homemade bratwurst, kielbasa, and Italian or Polish sausage
  • Includes two stuffing tubes, 3/8-inch and 5/8-inch, and an instruction booklet
  • All parts dishwasher safe for easy clean-up
  • Can be used with any KitchenAid stand mixer
29 new from $7.44

Frequently Bought Together

KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder + KitchenAid FGA Food Grinder Attachment for Stand Mixers + Eastman Outdoors 100% Natural Hog Casing for Italian, Bratwurst & BBQ Size Sausages (Makes Approximately 25 Pounds of Sausage)
Price for all three: $72.97

These items are shipped from and sold by different sellers.

Buy the selected items together

Product Details

  • Product Dimensions: 2 x 4.8 inches ; 4.8 ounces
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B00004SGFQ
  • Item model number: SSA
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (386 customer reviews)
  • Amazon Best Sellers Rank: #971 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description


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

Impress your brunch guests and treat your family to healthful and delicious homemade sausages with this sausage stuffer attachment by KitchenAid. Designed to work with the food grinder attachment for stand mixers, it makes small or large links quickly and easily. Dishwasher safe. Made in USA. 5Hx2" dia.

Customer Questions & Answers

Customer Reviews

Please read the negative comments, they are all true.
David Simpson
The worm gear doesn't seal either, so the plunger lets air into the chamber and the worm gear pushes it into the casing, creating air pockets in your sausage.
Jeff Scott
So as I tried to push the meat down into the auger, feeding it into the sausage stuffer, most of the meat was pushed out the sides.
K. W. Lowery

Most Helpful Customer Reviews

247 of 252 people found the following review helpful By K. Lowther on April 30, 2007
Verified Purchase
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.
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109 of 116 people found the following review helpful By D. Lusk on September 17, 2009
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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56 of 59 people found the following review helpful By cooksalot on December 13, 2005
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.
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30 of 33 people found the following review helpful By Monsignor M. on December 28, 2009
Despite negative reviews here and assurances in two different sausage making books that this attachment is not the ideal tool for stuffing sausage, the price was low so I gave it a shot. I'll be saving up for a dedicated stuffer. This thing is just too much hassle.

My sausage meat was well chilled--not quite frozen. I am 6'2", so the issue of working height was not a problem for me. Yes, I removed the blade and grind plate. I had no problems with seepage around the stuffer tube. Make sure everything is seated properly and the retaining nut is on tightly and this won't happen.

The big design flaw is the feeder tube on the grinding attachment. Firstly, it is a royal pain in the neck to have to pop the air pockets that constantly build up in the tube. It was easier for me to keep popping my casing to let the air out. Secondly, the plastic plunger is great for loosening the nut on front and for pushing meat into the tube during the intitial grind, but it caused more problems than it solved for stuffing. It created a meat vacuum that, at times, even sucked my casings into the stuffer tube. I had to clean the plunger constantly because several ounces of meat would build up around it's shaft after stuffing just a couple of links. Thirdly, all of the handling I had to perform to finesse the meat into the tube, all of the pressure I had to use to get it to feed through to the stuffer tube, changed the consistency of my sausage. Thankfully, I was stuffing bratwurst and they're all right with a very fine texture, but I think this tool would have ruined a sausage that requires a coarser texture. Finally, when cleaning everything at the end of the ordeal, there was a full link's worth of sausage meat still in the grinder assembly and stuffer tube.
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