home sausage making

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.

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

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

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

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

Get your supplies here.

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

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.