KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder

Tuesday, March 13, 2012

KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder

Product Attributes

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
Consists of two stuffing tubes, three/8-inch and 5/8-inch, and an instruction booklet
All parts dishwasher secure for effortless clean-up
Can be utilised with any KitchenAid stand mixer

Product Details

Product Dimensions: 3.1 x 8.9 x 3.1 inches ; 4.8 ounces
Shipping Weight: 1 pounds (View shipping rates and policies)
Shipping: This item is also available for shipping to select countries outside the U.S.
ASIN: B00004SGFQ
Item model number: SSA

By : KitchenAid
List Price : ~~$12.99~~
Price : $9.99
You Save : $3.00 (23%)

Product Description

Amazon.com Critique
Use these lightweight plastic tubes to stuff your residence-ground meats into natural casings for hand-made sausages. The small tube shoots out breakfast-sausage-size hyperlinks the bigger one particular is amazing for boudin blanc, Italian sausage, and a lot more. Every single functions in conjunction with KitchenAid's food grinder attachment, and the set comes with instructions for handling and stuffing casings. Tubes are dishwasher-secure. --Betsy Danheim
Prepare sausages packed with excellent flavor and nutrition. Consists of a 3/8'' tube for tiny hyperlinks, and a 5/8'' tube for large hyperlinks. the sausage stuffer requires the food grinder attachment. Use these tubes with model

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Product Attributes

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
Consists of two stuffing tubes, three/8-inch and 5/8-inch, and an instruction booklet
All parts dishwasher secure for effortless clean-up
Can be utilised with any KitchenAid stand mixer

Consumer Reviews

I started studying about sausage stuffing in order to make a great andouille for jambalaya, gumbo, and so on. Most decent gear 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 regularly significant batches (25 lbs or alot more at a time) then you're most likely going to want to invest in those.
Even so, if you're just mastering and beginning out and currently have a KitchenAid and the connected grinder, then the stuffing attachment for less than $ten is a no-brainer. I've utilised it a couple of times now and I can say that it tends to make high-quality sausage without having a trouble.
I have noted a couple of negative testimonials for this product. Not realizing the specifics of how those people today utilized the product, I can note some items I learned on my own, and from a web site. That is an superb internet site about andouille and sausage stuffing in general (specially with a KitchenAid).
1. When grinding, make confident the blade is in. I forgot to do this on my initial batch and it turned the meat into paste and was impossible to get the grinder to perform effectively (which is why they include things like it).
two. Make certain you keep the meat extremely cold. I have not had to cool the attachments, despite the fact that that may well help, particularly when the meat is not the coldest.
3. Use the coarse grind plate for sausage. You can the fine grind plate (for hot dogs for example), but I would advocate just applying the coarse plate and running the meat by means of several occasions 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 (could possibly take three-five minutes), in particular with the fine grind plate. Right after the initial grind, the mixture moves through the grinder fairly speedily anyway.
4. Make sure the screw cap is tight. Meat can escape via the cap if you're not careful. It should not in most instances though. If it is, this is a sign one thing else is possibly incorrect.
5. I purchased the KitchenAid FT Food Tray Attachment for Stand Mixers as well. It really is fairly useful for larger batches and I suggest it, but it really is not vital. I ground 15 lbs the other night and it was useful in holding the bigger amounts.
6. You will see this other locations, but I'll reiterate that natural casings are worth the added (minimal) work. There is not a lot to it when you have applied them. Collagen is ok and are much less most likely to break, but natural aren't as fragile as you could assume and they look and taste way far better. I was a little leery of natural and purchased collagen initially, but have not made use of them considering the fact that my initial batch. I do not think I'll go back if I do not have to.
I've stuffed andouille and Italian sausage both with the bigger of the two stuffer attachments. If I make some breakfast sausage, I picture the smaller one particular will come in useful. If you are like me and you have gotten to this point, next on your list will likely be a smoker. I have not taken that plunge but, but it's coming soon.
Decent luck and pleased stuffing!

When you comprehend how it properly is assembled for stuffing, you understand how fantastic a item it is. TAKE OUT THE BLADE AND GRINDING PLATE. If you don't eliminate these, it will appear impossible to stuff a complete length casing. It took me an hour performing this. I dissembled, and removed the blade and plate, replacing it with the plastic spinner in the box, and when I did that, the auger did its job and started pulling the meat by way of, instead of the vicious plunger stuffing that was required prior to.
When this was accomplished, I stuffed 10lbs in about 30 minutes (50 links). My recipe:
ten lbs pork shoulder
2 lbs bacon (unsliced)
two lbs ultra-sharp cheddar (shredded)
two tbs ground fennel
2 tbs ground corriander
2 tbs ginger
1 tbs ground mustard
1 tbs chili powder
2 tbs red flake pepper
1/four cup water
sprinkling of salt
Use natural hog casings and your all set.