I made sausage for the 2nd and 3rd times last night with my KitchenAid meat grinder and sausage attachment and thought I would point out one very helpful tip.
Always use really cold/freezing meat. The sausage stuffing will go so much easier.
The first couple times I did it, the meat was cold, but it warmed up as a grinded it and stuffed it resulting in a much more gooing structure. Yes, I refridgerated it after grinding for 1/2 hour to an hour but then didn't help. Getting it to go down the meat grinder attachment was incredibly messy and a pain as the meat being as soft as it was created a seal between it and the feeder. It was so frustrating to work with.
On my next batch, I used frozen pork but which i cut up and ground and while it was still super cold, i cased it. It was SO much easier. Went by 3-4 times as fast and was a much cleaner project.
I know they always say work with cold meat because of the fat distribution, but i say work on it because it is so much easier!