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KitchenAid FGA Food Grinder Attachment
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- Powered by your KitchenAid Stand Mixer. Fits all Household KitchenAid Stand Mixers.
- Fine Plate to grind meats and dried breads.
- Coarse Plate to grind firm fruits, vegetables and cheeses.
- Grinder attachment greatly expands a stand mixer's flexiblity
- Ideal for grinding meats, grating cheese, making bread crumbs and combining dips, salsas, spreads
- Includes fine and coarse grinding plates, tips, and recipes
- Most parts dishwasher safe for easy clean-up
- Grinder can be used with any KitchenAid stand mixer
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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.
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Get grinding. 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. The coarse grinding plate is great for grinding raw meats for burgers or meatloaf and combining ingredients for homemade salsa, while the fine grinding plate quickly grates hard cheeses and helps you make bread crumbs. For everything you want to make. KitchenAid.
This tool increases the fun factor of your KitchenAid stand mixer several times over. Toss cubes of meat into the food tray, stomp 'em down, and watch the results wriggle out the front. Grind your own beef or chicken for patties or tacos. Blend your own sausage mixtures, from breakfast to boudin blanc. With additional attachments, you can turn it into a pasta maker or a sausage stuffer. It's easy to assemble and use. Most parts are dishwasher-safe; hand wash the grinding blades, food stomper, and cutting knife. --Betsy DanheimSee all Product description
Top customer reviews
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I'd started doing some looking online and reading reviews of various products. I hesitated to buy the KitchenAid attachment because of reviews that complained of metal in the ground meat, repeated clogging, etc. I was about to spend a few hundred dollars on a big countertop professional device, when I decided to start with the inexpensive KitchenAid and then make the bigger investment if I was dissatisfied. I'm so glad I did that.
Right after this delivery arrived, the chain grocery store near my house had a good meat sale and I was able to get boneless chuck roast for a fraction of the usual price. I bought the three largest ones in the case (approximately 13 pounds total) and brought them home, anxious to start making hamburger patties.
Here are the steps I followed:
1) I followed the directions, and the advice of other reviewers and did not crank the blades down too tight. I never found any metal shavings or stains in my ground meat.
2) I decided to test my new grinder attachment using less than optimum conditions, just to see what it could do. I cut one roast into strips that were one inch wide and several inches long, and also cut some into cubes that were a little more than one inch x one inch. I felt that I should probably trim off the harder gristly bits of fat and the silver skin before I ground the meat, but decided to just throw everything in (as I'm sure they do at the store). I used meat that was refrigerated, but did not put it into the freezer for an extra chill.
3) I filled the tube and tray with meat, and started pushing things through as fast as they would feed. The attached video was taken within a minute or so of when I started grinding.
4) It seemed that the cubes fed through the tube better than the strips, so I did not cut more strips.
5) The refrigerated meat fed without any clogging at first. Because I kept it on the counter as I worked, it started warming up and didn't feed as well. At that point, I stopped and finished cutting the rest of that first roast into cubes - a little larger than 1" x 1", but not too big to feed through the tube. I tossed the cut cubes into a stainless restaurant bowl and put them in the kitchen freezer, which was directly behind where I was working. After a few minutes, I grabbed a handful of the meat that had started to chill, and started grinding again. The cooler meat begin feeding again very easily, and the rest of the grinding worked very well (except as noted in the next step).
6) About this time, I had my first clog. I couldn't figure out what was going on, so I UNPLUGGED THE MIXER, left the attachment on the mixer, unscrewed the cap, and removed the grinding plate and blade. Behind the blade, I found what appeared to be a ring of hard rubber. At first, I thought there might have been a gasket of some sort that had come loose. I eventually realized that it was silver skin that had fed through, then got trapped behind the blade and had been formed into a perfect ring by the rotating worm. I removed that, then started grinding again. When I got to the second and third roasts, I removed any large pieces of silver skin, but didn't spend a great deal of time getting every bit of it. I had one smaller clog, just as I was finishing the third roast. I also noticed along the way that a few bits would not entirely feed, if they had tougher bits of hard fat and gristle. I then started cutting off the obvious chunks of gristly hard fat as I cut cubes.
7) I ground the meat into the KitchenAid mixer bowl. Periodically, I emptied the ground meat into a stainless restaurant bowl in the refrigerator to keep the meat cold.
8) When the grinding was complete, I started making patties. When I make only a few hamburgers, I prefer to make patties by hand. When I make a large batch, I use a patty press. I made big (approx. 1/3 pound) patties with this batch. I pulled about two pounds of meat at a time out of the refrigerator, and started making patties. I use the waxed sheets sized for patties that restaurants use. I place a sheet in the bottom of the patty press, add the meat, add a top sheet, and press. I then turn the patties easily out of the press with no sticking, and stack them on a cutting board on the counter. I made stacks of three or four patties, then transferred the stacks to a cookie sheet in the freezer.
9) I let them freeze for a few hours, then used the FoodSaver to seal the individual stacks. This lets us pull out just enough for my husband and myself, or a larger batch for a a family cookout.
In summary ...
a) Don't screw the cap on too tight and you won't get bits of metal in your food.
b) Use cubes rather than strips, but don't worry too much about keeping them down to 1" x 1".
c) Keep the meet in the freezer (or at least the refrigerator) as you grind.
d) Remove chunks of hard fat/gristle, and bigger pieces of silver skin.
This has worked so well that I plan to buy the sausage maker and pasta maker next.
Don't bother with the sausage stuffer. You have to wreck the texture of the lovely meat that you just ground perfectly in order to use it.
I found that it requires some expertise and preparation for making nice minced meat, compared to Bamix mincer and Bamix SliceSy.
The basics are the same for SliceSy; pieces of meat should be cut small and tendons should be removed as you cut.
The difference is that there will be remaining inside the grinder no matter how well you minced, which is not a case for the other one. So if you are to make a lot of minced meat, this is probably better. But if you are to make small portion, Bamix with mincer or SliceSy may be a tool you are looking for.
Making sausage is difficult as you need to keep temperature low while stuffing with this one, You should attend some kind of sausage making lesson to learn how smooth you should make the staffing,