KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder
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- 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
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Package Quantity: 1 | Size: 1
From the Manufacturer
KitchenAid Food Grinder Attachment
Transform your KitchenAid Stand Mixer into a versatile food grinder that uses the power of the motor to help you tackle a variety of tasks
Attaches to Power Hub
On your stand mixer and uses the power of the motor to operate the attachment. Compatible with Any KitchenAid Stand Mixer.
Food Grinder Includes
Includes Housing, Auger, Knife, Fine Grinding Plate, Course Grinding Plate, Securing Ring, and Stomper/Wrench.
Food Tray (sold separately)
Attaches to the food grinder to give you more surface area for additional ingredients, so you can quickly grind items in larger batches.
Sausage Stuffer (sold separately)
Works with the food grinder to help you make all kinds of sausages using either the narrow tube for small breakfast links or the large tube for bratwurst or homemade venison sausage.
|Food Grinder||Sausage Stuffer Kit||Food Tray||Food Grinder & Fruit/Vegetable Strainer||Fruit/Vegetable Strainer Parts||Attachment Pack 3 - Food Grinder/Citrus Juicer/Sausage Stuffer|
|Compatibility||Compatible with Any KitchenAid Stand Mixer||Compatible with Any KitchenAid Stand Mixer||Compatible with Any KitchenAid Stand Mixer||Compatible with Any KitchenAid Stand Mixer||Compatible with Any KitchenAid Stand Mixer||Compatible with Any KitchenAid Stand Mixer|
|Attaches to Power Hub||✓||-||-||✓||-||✓|
|Includes Fine/Course Grinding Plates||✓||-||-||✓||-||✓|
|Includes multiple Attachments||-||-||-||✓||-||✓|
|Sold Separately from Food Grinder||-||✓||✓||-||✓||-|
|Sausage Stuffing Capable||-||✓||-||-||-||✓|
|Warranty||1 Year Replacement Warranty||1 Year Replacement Warranty||1 Year Replacement Warranty||1 Year Replacement Warranty||1 Year Replacement Warranty||1 Year Replacement Warranty|
Tangy barbecue sauce
Yield: 2 cups
- 11⁄4 cups brown sugar
- 1 cup ketchup
- 1 tablespoon dry mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons vinegar
- 1 cup strong coffee
- 1⁄2 cup finely chopped onion
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat
10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce
and store covered in refrigerator until needed.
Meatball hors D’oeuvres
Yield: 30 meatballs
Grind 1 pound of beef
2 egg yolks
1⁄3 cup dry bread crumbs
1⁄3 cup Parmesan cheese
2 tablespoons chopped parsley
3⁄4 teaspoon garlic salt
1⁄2 teaspoon oregano / 1⁄4 teaspoon pepper
2 tablespoons chopped stuffed olives / 1⁄4 cup olive oil
Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper, and olives in mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix for 1 minute. Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm from chafing dish.
Top Customer Reviews
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.Read more ›
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.
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.Read more ›
Most Recent Customer Reviews
50# of merguez stuffed. The only thing that failed was my stamina. These were really easy to clean, and load with casings.Published 58 minutes ago by Sarah
Stuffing casings made easy with these two adopters. Snug fitting on the grinder assembly (no oozing) and easy clean up.Published 1 day ago by BDZ
First time sausage maker, which probably had something to do with the amount of trouble I had, but I will DEFINITELY not be using this the next time, I will get a sausage making... Read morePublished 2 days ago by Busy Mom
Didn't work as described at all..everything kept getting jammed up in the kit. Even tried putting both the meat and the stuffer in the freezer for half an hour, still didn't... Read morePublished 5 days ago by D. Jansen
Nothing wrong with it perse but definitely a 2 person operation. - 2 stars for thatPublished 5 days ago by gobnu1