Home Cooking


Newbies Making Sausage


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Home Cooking 2

Newbies Making Sausage

eternalX | Jun 29, 2007 04:38 PM

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!

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