home sausage making

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i need some tips on what to get! do i need a grinder and a stuffer apparatus, or will a grinder with a stuffer attachment do? is it really messy? any recommended brands for equipment/casings etc?

bell_labs, Tuesday, 13 November 2007 18:08 (eleven years ago) Permalink

somewhere, (not sure if it was on an ilc "what have you cooked lately" thread or on ile) aldo posted a thorough account of his sausage-making experience. he'd be the go-to guy but i think he's one of the brits who got angry and quit the boards, though. my half-assed searching didn't turn up anything useful but you could give it another try. does anyone else remember what i'm talking about?

lauren, Tuesday, 13 November 2007 20:51 (eleven years ago) Permalink

jesus christ. bell labs, you know i hate you, but why the fuck would ANYONE voluntarily do this???

deeznuts, Wednesday, 14 November 2007 00:56 (eleven years ago) Permalink

dude in the KitchenAid mixer commercial makes it look easy

El Tomboto, Wednesday, 14 November 2007 00:57 (eleven years ago) Permalink

http://www.shopkitchenaid.com/imagesEdp/p23486z.jpg

El Tomboto, Wednesday, 14 November 2007 00:59 (eleven years ago) Permalink

I use my kitchenaid pro 600 with the foodgrinder and sausage stuffer attachment. I mostly make bulk sausage for breakfast, but also fresh italian fennel sausages, kielbasa, etc for frying/grilling. I haven't tried to make any salume, aside from the air-dried ham awhile ago. I get natural lamb and pork casings from our pasture-finished meat guy. It's a whole day of work generally - chop the meat and fat (and whatever else you are mixing in), grind the meat (2x for breakfast sausage), season and mix, then stuff the sausages. The results have generally been worth it.

I think Aldo's posts were on one of the watercooler threads.

Jaq, Wednesday, 14 November 2007 01:56 (eleven years ago) Permalink

Al's sausages are in here somewhere:
Not location specific, No rules: Welcome to ILX heaven

Madchen, Wednesday, 14 November 2007 15:54 (eleven years ago) Permalink

(Ctrl + F "bouze cupboard" will get you there)

Madchen, Wednesday, 14 November 2007 15:56 (eleven years ago) Permalink

thanks, m & j! i was wondering if i had imagined the whole thing.

lauren, Wednesday, 14 November 2007 18:24 (eleven years ago) Permalink

My KitchenAid mixer has made much much more sausage and ice cream than it has done any actual mixing.

Get your supplies here.

eater, Wednesday, 14 November 2007 19:37 (eleven years ago) Permalink

seven years pass...

anyone done this with blendtec/vitamix? recipes? not gonna bother with casing. would like to do chicken for breakfast.

kola superdeep borehole (harbl), Sunday, 4 January 2015 22:37 (three years ago) Permalink

I've only used a Kitchenaid to grind the meat. I use a blend of thyme, smoked paprika, salt, crushed red chilis and brown sugar for the seasoning, kind of in that order by weight.

Jaq, Sunday, 4 January 2015 23:20 (three years ago) Permalink


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