KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder

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 : $7.25
You Save : $5.74 (44%)

Product Description

Amazon.com Critique

Use these lightweight plastic tubes to stuff your home-ground meats into natural casings for hand-made sausages. The small tube shoots out breakfast-sausage-size links the bigger one is great for boudin blanc, Italian sausage, and alot more. Every single works in conjunction with KitchenAid's food grinder attachment, and the set comes with instructions for handling and stuffing casings. Tubes are dishwasher-protected. --Betsy Danheim

Prepare sausages packed with superb flavor and nutrition. Consists of a three/8'' tube for little hyperlinks, and a five/8'' tube for massive hyperlinks. the sausage stuffer requires the food grinder attachment. Use these tubes with model

 

KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder

 

Item Characteristics

• Use with KitchenAid's food grinder attachment to expand a stand mixer's flexiblity


• Perfect for generating homemade bratwurst, kielbasa, and Italian or Polish sausage


• Contains two stuffing tubes, three/8-inch and 5/8-inch, and an instruction booklet


• All parts dishwasher protected for very easy clean-up


• Can be applied with any KitchenAid stand mixer

Costumer Reviews

I started mastering about sausage stuffing in order to make a beneficial andouille for jambalaya, gumbo, and so on. Most decent equipment out there will run anyplace from $[...]-$[...] for a decent stuffer. Double that total and you can get a grinder as well. If you are going to make regularly massive batches (25 lbs or a lot more at a time) then you're most likely going to want to invest in those.

Yet, if you're just learning and starting out and already have a KitchenAid and the related grinder, then the stuffing attachment for much less than $ten is a no-brainer. I've put to use it a couple of instances now and I can say that it tends to make high-excellent sausage without having a difficulty.

I have noted a couple of negative evaluations for this product. Not understanding the specifics of how those consumers made use of the item, I can note some items I learned on my personal, and from a web page. That is an great web-site about andouille and sausage stuffing in common (specifically with a KitchenAid).

1. When grinding, make certain the blade is in. I forgot to do this on my very first batch and it turned the meat into paste and was impossible to get the grinder to function properly (which is why they incorporate it).

2. Make sure you maintain the meat especially cold. I haven't had to cool the attachments, even though that may possibly help, specifically when the meat isn't 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 operating the meat via various instances for a finer grind on your sausage. The grinder can get some tissue wrapped around the feeder and it could need some disassembly and cleaning (may possibly take 3-5 minutes), especially with the fine grind plate. Right after the 1st grind, the mixture moves by means of the grinder pretty easily anyway.

4. Make positive the screw cap is tight. Meat can escape via the cap if you are not cautious. It shouldn't in most circumstances though. If it is, this is a sign one thing else is quite possibly wrong.

five. I purchased the KitchenAid FT Food Tray Attachment for Stand Mixers as well. It's fairly handy for larger batches and I advise it, but it is not crucial. I ground 15 lbs the other night and it was helpful in holding the bigger amounts.

6. You will see this other places, but I'll reiterate that all-natural casings are worth the additional (minimal) effort. There is not substantially to it once you have utilised them. Collagen is ok and are less likely to break, but natural are not as fragile as you might possibly assume and they look and taste way superior. I was a small leery of natural and bought collagen initially, but haven't put to use them because my initially batch. I do not think I'll go back if I don't have to.

I've stuffed andouille and Italian sausage each with the larger of the two stuffer attachments. If I make some breakfast sausage, I envision the smaller one will come in handy. If you happen to be like me and you have gotten to this point, subsequent on your list will quite possibly be a smoker. I haven't taken that plunge yet, but it is coming soon.

Fine luck and content stuffing!

When you understand how it effectively is assembled for stuffing, you realize how amazing a item it is. TAKE OUT THE BLADE AND GRINDING PLATE. If you don't get rid of these, it will seem impossible to stuff a full length casing. It took me an hour undertaking this. I dissembled, and removed the blade and plate, replacing it with the plastic spinner in the box, and once I did that, the auger did its job and began pulling the meat via, rather of the vicious plunger stuffing that was needed just before.

When this was done, I stuffed 10lbs in about 30 minutes (50 hyperlinks). My recipe:

10 lbs pork shoulder

2 lbs bacon (unsliced)

2 lbs ultra-sharp cheddar (shredded)

2 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 all-natural hog casings and your all set.

 

KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder