Growing up we used to use a hand crank sausage stuffer. The kitchen table would have about 40 lbs of meat that my dad would put seasoning on it. He would fry a patty up on the stove to see if it needed any more salt or pepper.. We had a big smoke house which we put the sausage in overnight and had a fire outside the smokehouse and vented inside so it would get that mesquite or oak wood smell. It sure would smell good. We would end up with about 80 lbs of smoked sausage. Everything on the farm was organic and we did not know it, all natural. Now you pay a premium in the stores for that.
My grandparents did this too. Wish I had paid more attention. The good old days for sure! Now I have the time( retired) I may try a few recipes with a small smoker.
I just wanted to say this video had made my sausage making a success. Also, the next time that you use your KA grinder, rather than cut your meat into cubes, experiment by cutting it into 1” by 1” long strips. This really cuts down on the knife time, and allows you to arrange the meat on the rack for more uniform chilling ( I’ve been placing the strips on a cookie cooling rack with a tray beneath it; this further aids in uniform chilling ). The chilled meat feeds a lot quicker into the grinder in strip form, just make sure they are not too big for the chute. Again, thanks for the guidance!
Making my first batch of sausage tonight. I picked up the KA grinder attachment and wanted to try my hand at this. So far, the grinding went well. I ground yesterday and left overnight with the curing salt. Seasoned, chilled and ground on a smaller plate today. Back into the fridge to keep it cool while I figure out the stuffing part. These videos have really helped me along. One tip I've found on top of everything you've already said, is to make sure you have everything ready to go! Things happen a bit faster than you expect and you don't want to be standing around waiting for something to be done while your meat and your attachment are warming up. In my case, it was struggling to keep up with feeding the machine since all my meat was clumped together. Tonight it's waiting on the cheese to be cubed so I could mix it in. Lesson learned!
We started off small and worked our way up to a Weston #8 grinder and a 5 pound LEM hand crank stuffer. Plenty big enough to grind and stuff 5-10lbs of sausage, or 4, 2.5lb summer sausages. So, they really only get used every 2 months, or when we are getting low. Last year our little Weston ground up 150 lbs of Moose burger over 3 days. It only took that long because of freezer space was limited in regards to not stacking packages until frozen. It never skipped a beat. Great video Eric
Your teachings are great: One hand will be plunging the meat into the neck of the attachment and the other will be guiding the casing. Wish I'd heard that earlier my wife would have been much happier!
Eric, this is a multiple part question. First hardware, we have a Kitchen Aid 590 Mixer which is rated at 6 Qt. My thought was use this for making Sweet or Mild Italian sausage. First time using 5 pounds of pork. I didn’t see you doing Sweet Italian but the Supreme sausage would work and just remove some of the ingredients. I asked our butcher about Sausage making some time back and he suggested adding ice cubes when grinding. Next would be meat. We have a German market outside of the city of Baltimore and I asked about what type of pig do they used. Their answer was pig. I came across a few clips and they were using Berkshire pigs for various cuts like roasts, or chops. We have farms in the area and 15 minutes away was a farmer that raised you guested it Berkshire pigs. We purchased two thick cut cops and I smoked them. That was the best chops I had. So, have you tried different types of pigs or hogs when making sausage. Thanks, Kevin
Hii guys ... Am from kenya, I love what you are doing guy it incredible and amazing...we have started making camel sausage here and your videos helps a lot
This is an amazing vid! I’ve watched for a month now and I’m always wondering how I could actually make sausages myself without buying a bunch of equip., and now I can! I rly appreciate the attention to detail in the explanation, thank you!
Thank you for posting this top-notch How-to video with great tips, links and explanation of equipment! I’ve always wished I had the meat grinder and sausage maker attachments for my Kitchenaid. But now I’m rethinking this. I appreciate your suggestions.
Thanks very much for this video. I have only made a few batches of sausages but have had problems each time with smearing the fat. Big surprise it usually seems to happen when stuffing. Your recommendations for stuffing are especially helpful. Thanks again for all your content, but especially this video. Have a good day.
I used the kitchenaid to make sausages for quite some time. My only gripe was the plunger creating a vacuum when pulling it out to stuff more meat. Other than that, it did what it needed!
Thanks for the advice. I just jumped into sausage making without much knowledge. One thing I found easier was to put the Kitchenaid into my kitchen sink, it lowers the stuffing horn as you say and it also lowers how high I have to reach to put meat into the stuffing attachment. I didn't know about mixing, thanks. t know about mi
If you are shopping for the grinder, do not buy the plastic one. I did and when I put it into the freezer, the plastic cracked around the metal mount. Buy the all metal one that is cast iron or stainless. When I cracked my plastic, I got lucky and found a #12 grinder for 99.00CAD. It works 10 X better then the kitchen aid grinder. I love my Kitchen aid pro. I have the all metal grinder, small bowl complete with wisk, ice cream maker, pasta maker, and several up grades to the beater attachments.
Thanks for this episode. Following you from Kampala, Uganda. In the next one, try out a locally made sausage from Central Kenya commonly referred to as Mutura. The traditional one is quite something.
I have the Smokehouse Chef stainless steel grinder. Stays cold plenty long enough to runs 5-6 pounds through it. I found it actually stays colder running on 3, it'll often still have frost on it when done grinding. Cold meat is definitely key, i like it to start getting crusty. Tried running full speed, got some weird black stuff on the end of the auger.
Every vid of yours i've watched has me drooling looking at the cooked end product.......and when you take that 'tasting' bite [you bastard!] i'm on the verge of fainting!! I must take more care on prep...freezing the meat, but i'm so impatient 😋. Looking forward to more sausage/salami vids.
A lot of sausage makers cover the meat with the seasoning before the first grind to help distribute the seasoning better and to avoid over working the meat. The then mix the water, etc after the first grind.
We made a really cool video about that exact topic. Check ourt the video called when should you add the spices to your sausage meat, or some thing like that
Your video is absolutly the best. We will start our new adventure in sausage making next week when we have the needed equipment.where can we find your recipes?
Thank you for this great video! Always wanted to try this but thought it was too hard and it still does not look that easy!. Recently started using my KitchenAid for making dough and making my own pizza and have been cooking all my life and started smoking a few years ago, so why not try sausage? Cheers and Hope's for a happy new year.
I have this grinder and the instructions have a few diagrams. I went with the grind and then stuff method, removing the blade and plate and replacing the plate with the stuffing horn holder, but you can also grind right into the stuffing horn, although that might lead to more heating and smearing, and most people I've seen suggest removing the blade and plate to stuff
Thanks for the video. Great advice and very timely. We recently bought a meat grinder attachment for our Kitchen Aid and ordered the sausage maker attachment (prior to seeing your video unfortunately). However, we are excited about trying our sausage stuffer when it comes and have been practicing making ground sausage and playing with seasonings. I do have a question, I watched your video on saving unused casing but wanted to know if you can just cut some of the casing ahead of time if you are doing a small batch of meat. I’m not sure how much meat we need to make 5 sausages but that’s about how much we would need at one time. Of course we could make more and freeze the sausages uncooked, but we don’t usually buy 20lbs of meat at a time. Thanks for your help.
You can just cut your casings before using them. That's usually what I do when I'm only making 2-5 pounds. 5 Sausages is generally a kilo of meat (2.2 pounds). The length of casings you would use (if you use 29-32mm) would be 24 inches (roughly).
You helped with nailing my 1st grind when you said to cut to smaller chunks. When I switched to the medium plate the fat started smearing. Do I just do two grinds with the course plate? Meat is plenty cold, slightly frozen
Is there a combo meat grinder/sausage stuffer you can recommend? As you already know this kitchenaid setup is for the birds. If you recommend a dedicated stuff I can still use the grinder setup. This sausage stuffer sucks. What's a decent beginner stuffer you suggest?
@2guysandacooler Another question, have you ever used heavy whipping cream powder for a binder? I see on the net it can be used. Only asking cause I have some, no other use for it that I can think of.
That was a great tutorial. I just ordered the same attachment (The stainless version) which I believe that is. That is what led me to your video. The only thing missing and I did not see in the comments is when you changed from grinding to stuffing is what blade and plate did your use while stuffing? I am looking forward to making some great sausages in my smoker very soon.
Don’t use the blade when stuffing and there’s a special plate with three or four large openings.
7 месяцев назад
Great video, thanks for the training......One huge question: we just made it tonight for the first time, it was actually quite successful at least for looks but we did not add fat....the question is when we use the meat pusher to push the ground down in the feeder, it creates a vacuum when trying to pull the meat pusher out.....HELP....is there a way to avoid that???? That was the worst part............we also must have forgot something because when cooking it, it taste rubbery on texture.
what recipe did you follow? yeah. stuffing the meat into the casing sucks to do with a kitchen aid. The solution is to get a dedicated sausage stuffer.
7 месяцев назад
@2guysandacooler ...stuffing into the casing wasn't the issue, the main issue was using the white food pusher to push the meat down to the feeder, then when pulling the plastic food pusher back out it created a vacuum and was difficult to get out....that was it
Since that almost never happens when you initially grind your semi frozen meat, I am going to assume it was during the "stuffing the casing" step. Am I right? There is no way around that. Your meat will create a very sticky batter build up in the auger while stuffing into the casing. Primarily because of the inefficiency of the kitchen aid and the heat it generates. The only way around that is to get a dedicated stuffer. If this happened during the grinding stage, then your meat wasn't cold enough and you were adding too much in the auger at one time. You can only drop pieces of meat a little at a time and let the machine run them through before adding more
This is how I started making sausage.....good tutorial....question on meat freezing, how many times can meat be frozen and thawed before degradation or spoilage occurs? This is a question in our house
Tried making sausage for the first time 2 days ago and it was a disaster. Now I have watched your video I see all the things I did wrong, mainly lack of freezing. I'll be trying again soon and I'll let you know how it went.
@@2guysandacooler Just made a batch following your tips and they turned out great. Used a recipe off the internet for Irish sausages and they are in the fridge "setting" before I cook a few tomorrow. Made about 25 links and I took a photo, but can't see how to post it with this comment. Another thing I found is the casings need to soak a long time to easily get them on the nozzle, which was another problem I was having. Thanks for your video, I nearly gave up.
I've read bad reviews for Kitchen Aid grinders, but let me tell you, if you follow these instructions and recommendations everything is a breeze. Thanks for setting the record straight!
16:55 - or if you don't want to, just cut all the fat by hand with a sharp knife as small as possible/as desired. That worked pretty well for me. But yeah... a stuffer helps a lot!
I'm using a kitchenaid with grinder attachment using 32-35 hog casings to make Bratwurst. What would be the max/min size tube with these casings? Thanks
do you have a link to the exact casing you're using in this video? I'm new to all of this and would love to try. Your site shows MANY casings. which one is used in this video? Thanx
This is the one: tinyurl.com/384jbspy It's my go to casing for MOST sausages. Very good quality and produces a very snappy sausage when made correctly. Be sure to watch my video on how to get a snappy casing: ruclips.net/video/WAp6k8G43GQ/видео.html
my homemade sausage always bursts when I fry them no matter how much or little meat I put in and i'm going off making them. your sausage look great thank you for the video
because this particular sausage is considered a fresh sausage. It's not left at dangerous temps for more than 2 hours. Cooked hot and served. If this would have been a smoked sausage or a cured sausage then I would have added a curing salt.
Be sure to check out Petra Tools Battery operated backpack sprayers: tinyurl.com/y5j426fs
Use the coupon Code 2GUYS for $15 bucks off your order!
Growing up we used to use a hand crank sausage stuffer. The kitchen table would have about 40 lbs of meat that my dad would put seasoning on it. He would fry a patty up on the stove to see if it needed any more salt or pepper..
We had a big smoke house which we put the sausage in overnight and had a fire outside the smokehouse and vented inside so it would get that mesquite or oak wood smell.
It sure would smell good. We would end up with about 80 lbs of smoked sausage. Everything on the farm was organic and we did not know it, all natural. Now you pay a premium in the stores for that.
My grandparents did this too. Wish I had paid more attention. The good old days for sure! Now I have the time( retired) I may try a few recipes with a small smoker.
Who the hell need to pay for expensive classes when you can sit and follow along with ease on this channel. Thank you for this awesome upload.
I just wanted to say this video had made my sausage making a success. Also, the next time that you use your KA grinder, rather than cut your meat into cubes, experiment by cutting it into 1” by 1” long strips. This really cuts down on the knife time, and allows you to arrange the meat on the rack for more uniform chilling ( I’ve been placing the strips on a cookie cooling rack with a tray beneath it; this further aids in uniform chilling ). The chilled meat feeds a lot quicker into the grinder in strip form, just make sure they are not too big for the chute. Again, thanks for the guidance!
another tip, take out the blades for the stuffing step. just use the horn and auger
Making my first batch of sausage tonight. I picked up the KA grinder attachment and wanted to try my hand at this. So far, the grinding went well. I ground yesterday and left overnight with the curing salt. Seasoned, chilled and ground on a smaller plate today. Back into the fridge to keep it cool while I figure out the stuffing part. These videos have really helped me along.
One tip I've found on top of everything you've already said, is to make sure you have everything ready to go! Things happen a bit faster than you expect and you don't want to be standing around waiting for something to be done while your meat and your attachment are warming up. In my case, it was struggling to keep up with feeding the machine since all my meat was clumped together. Tonight it's waiting on the cheese to be cubed so I could mix it in. Lesson learned!
We started off small and worked our way up to a Weston #8 grinder and
a 5 pound LEM hand crank stuffer. Plenty big enough to grind and stuff
5-10lbs of sausage, or 4, 2.5lb summer sausages. So, they really only get
used every 2 months, or when we are getting low.
Last year our little Weston ground up 150 lbs of Moose burger over 3 days.
It only took that long because of freezer space was limited in regards to not
stacking packages until frozen. It never skipped a beat.
Great video Eric
this is how we started when we found your channel Eric!
Thank you!
I decided to make sausage the other day. This video was excellent and extremely helpful with my current set up. Appreciate your style and energy.
Great video. The way I made sausage for a long time. Best thing I ever did was buy a dedicated stuffer. Life is so much easier. 😊
Lots of respect for your clear and precise presentation.Your energy and passion is inspiring. Thank you.
Your teachings are great: One hand will be plunging the meat into the neck of the attachment and the other will be guiding the casing. Wish I'd heard that earlier my wife would have been much happier!
Eric, this is a multiple part question. First hardware, we have a Kitchen Aid 590 Mixer which is rated at 6 Qt. My thought was use this for making Sweet or Mild
Italian sausage. First time using 5 pounds of pork. I didn’t see you doing Sweet Italian but the Supreme sausage would work and just remove some of the ingredients.
I asked our butcher about Sausage making some time back and he suggested adding ice cubes when grinding. Next would be meat.
We have a German market outside of the city of Baltimore and I asked about what type of pig do they used. Their answer was pig. I came across a few clips and they were using Berkshire pigs for various cuts like roasts, or chops. We have farms in the area and 15 minutes away was a farmer that raised you guested it Berkshire pigs. We purchased two thick cut cops and I smoked them. That was the best chops I had. So, have you tried different types of pigs or hogs when making sausage. Thanks, Kevin
Hii guys ... Am from kenya, I love what you are doing guy it incredible and amazing...we have started making camel sausage here and your videos helps a lot
Following you guys from Cairo, Egypt I really appreciate your content. Inspiring indeed. You guys rock 👍
Thanks for watching!
This is an amazing vid! I’ve watched for a month now and I’m always wondering how I could actually make sausages myself without buying a bunch of equip., and now I can! I rly appreciate the attention to detail in the explanation, thank you!
Wow, what a great video! So many good tips that I would never have considered. Thank You!
Thank you for posting this top-notch How-to video with great tips, links and explanation of equipment! I’ve always wished I had the meat grinder and sausage maker attachments for my Kitchenaid. But now I’m rethinking this. I appreciate your suggestions.
Thanks very much for this video. I have only made a few batches of sausages but have had problems each time with smearing the fat. Big surprise it usually seems to happen when stuffing. Your recommendations for stuffing are especially helpful. Thanks again for all your content, but especially this video. Have a good day.
I used the kitchenaid to make sausages for quite some time. My only gripe was the plunger creating a vacuum when pulling it out to stuff more meat. Other than that, it did what it needed!
Awsome video I did one batch of sausage in my kitchen ad and the next weekend I went out and bought a stuffer so much more easier
Good stuff! These are the basics that always matters, and make a big difference.
Thanks for the advice. I just jumped into sausage making without much knowledge. One thing I found easier was to put the Kitchenaid into my kitchen sink, it lowers the stuffing horn as you say and it also lowers how high I have to reach to put meat into the stuffing attachment. I didn't know about mixing, thanks.
t know about mi
Much thanks for the level of detail ! emphasizing the temperature of the meat is a game changer.
Great tutorial on how to make sausage, wish this was around when I first started making sausage.
If you are shopping for the grinder, do not buy the plastic one. I did and when I put it into the freezer, the plastic cracked around the metal mount. Buy the all metal one that is cast iron or stainless. When I cracked my plastic, I got lucky and found a #12 grinder for 99.00CAD. It works 10 X better then the kitchen aid grinder. I love my Kitchen aid pro. I have the all metal grinder, small bowl complete with wisk, ice cream maker, pasta maker, and several up grades to the beater attachments.
Excellent tips on the cube size, and temperature awareness! Subscribed!
Thank you very much 😊 very clear, concise ❤ thank you so much, good luck to you
That looks very good, and with this video, I am going to go try it out.
Not being able to afford a dedicated grinder and stuffer this is a god send. Thank you.
Great video with thorough explanation of each step to successful sausage making!
Really helpful, thank you. Happy New Year!
Thanks for this episode. Following you from Kampala, Uganda. In the next one, try out a locally made sausage from Central Kenya commonly referred to as Mutura. The traditional one is quite something.
I have the Smokehouse Chef stainless steel grinder. Stays cold plenty long enough to runs 5-6 pounds through it. I found it actually stays colder running on 3, it'll often still have frost on it when done grinding. Cold meat is definitely key, i like it to start getting crusty. Tried running full speed, got some weird black stuff on the end of the auger.
Really great video! This will help a lot of people!❤
I hope so!
Every vid of yours i've watched has me drooling looking at the cooked end product.......and when you take that 'tasting' bite [you bastard!] i'm on the verge of fainting!! I must take more care on prep...freezing the meat, but i'm so impatient 😋.
Looking forward to more sausage/salami vids.
A lot of sausage makers cover the meat with the seasoning before the first grind to help distribute the seasoning better and to avoid over working the meat. The then mix the water, etc after the first grind.
We made a really cool video about that exact topic. Check ourt the video called when should you add the spices to your sausage meat, or some thing like that
Your video is absolutly the best. We will start our new adventure in sausage making next week when we have the needed equipment.where can we find your recipes?
twoguysandacooler.com
@@2guysandacooler Thank You
Love the video Now I have to justify buying that kitchen aid mixer🤔💸💸💸
Sausage stuffer is a game changer. Made way to much without one. I'll never do it the difficult way again.
I understand it’s a lot of work, but I love getting a new video everyday!
😅😅
@@2guysandacoolercan i mix it by hand?
If you poke one to check internal temp, won't a lot of the juices come out? Going to try making these this week. Thanks for the video!
If lots of juice comes out when you poke it then something went wrong.
Thank you for this great video! Always wanted to try this but thought it was too hard and it still does not look that easy!. Recently started using my KitchenAid for making dough and making my own pizza and have been cooking all my life and started smoking a few years ago, so why not try sausage? Cheers and Hope's for a happy new year.
Those are the tools I am working with now so this was super helpful.
Great video, Eric. Would have been great if you just mentioned about what goes into the attachment in terms of pieces for the stuffing process.
I have this grinder and the instructions have a few diagrams. I went with the grind and then stuff method, removing the blade and plate and replacing the plate with the stuffing horn holder, but you can also grind right into the stuffing horn, although that might lead to more heating and smearing, and most people I've seen suggest removing the blade and plate to stuff
🤔just wondering could you add the seasonings while your grinding to incorporate them during the process, great video thanks for all the info.
Yes you can. I plan on making a video on that topic coming soon.
The wife and I had a chuckle at jam the meat down the throat of the grinder 😂😂
Thanks for the video. Great advice and very timely. We recently bought a meat grinder attachment for our Kitchen Aid and ordered the sausage maker attachment (prior to seeing your video unfortunately). However, we are excited about trying our sausage stuffer when it comes and have been practicing making ground sausage and playing with seasonings. I do have a question, I watched your video on saving unused casing but wanted to know if you can just cut some of the casing ahead of time if you are doing a small batch of meat. I’m not sure how much meat we need to make 5 sausages but that’s about how much we would need at one time. Of course we could make more and freeze the sausages uncooked, but we don’t usually buy 20lbs of meat at a time. Thanks for your help.
You can just cut your casings before using them. That's usually what I do when I'm only making 2-5 pounds. 5 Sausages is generally a kilo of meat (2.2 pounds). The length of casings you would use (if you use 29-32mm) would be 24 inches (roughly).
You helped with nailing my 1st grind when you said to cut to smaller chunks. When I switched to the medium plate the fat started smearing. Do I just do two grinds with the course plate? Meat is plenty cold, slightly frozen
That's what I would do.
Is there a combo meat grinder/sausage stuffer you can recommend? As you already know this kitchenaid setup is for the birds. If you recommend a dedicated stuff I can still use the grinder setup. This sausage stuffer sucks. What's a decent beginner stuffer you suggest?
@2guysandacooler
Another question, have you ever used heavy whipping cream powder for a binder? I see on the net it can be used. Only asking cause I have some, no other use for it that I can think of.
thank you for your videos. very informative! do i need to smoke the sausage after stuffing or can I boil them?
Great show 💯💯💯 Les from Perth WA 🎥🎥🎥👍👍👍👀👀👀
That was a great tutorial. I just ordered the same attachment (The stainless version) which I believe that is. That is what led me to your video.
The only thing missing and I did not see in the comments is when you changed from grinding to stuffing is what blade and plate did your use while stuffing?
I am looking forward to making some great sausages in my smoker very soon.
Don’t use the blade when stuffing and there’s a special plate with three or four large openings.
Great video, thanks for the training......One huge question: we just made it tonight for the first time, it was actually quite successful at least for looks but we did not add fat....the question is when we use the meat pusher to push the ground down in the feeder, it creates a vacuum when trying to pull the meat pusher out.....HELP....is there a way to avoid that???? That was the worst part............we also must have forgot something because when cooking it, it taste rubbery on texture.
what recipe did you follow? yeah. stuffing the meat into the casing sucks to do with a kitchen aid. The solution is to get a dedicated sausage stuffer.
@2guysandacooler ...stuffing into the casing wasn't the issue, the main issue was using the white food pusher to push the meat down to the feeder, then when pulling the plastic food pusher back out it created a vacuum and was difficult to get out....that was it
Since that almost never happens when you initially grind your semi frozen meat, I am going to assume it was during the "stuffing the casing" step. Am I right? There is no way around that. Your meat will create a very sticky batter build up in the auger while stuffing into the casing. Primarily because of the inefficiency of the kitchen aid and the heat it generates. The only way around that is to get a dedicated stuffer.
If this happened during the grinding stage, then your meat wasn't cold enough and you were adding too much in the auger at one time. You can only drop pieces of meat a little at a time and let the machine run them through before adding more
This is how I started making sausage.....good tutorial....question on meat freezing, how many times can meat be frozen and thawed before degradation or spoilage occurs? This is a question in our house
Hi Eric whats your take on choosing, when to use hog or sheep casings.
EXCELLENT VIDEO...
Thank you for sharing this...
Tried making sausage for the first time 2 days ago and it was a disaster. Now I have watched your video I see all the things I did wrong, mainly lack of freezing. I'll be trying again soon and I'll let you know how it went.
Can't wait to hear about your succes 😉
@@2guysandacooler Just made a batch following your tips and they turned out great. Used a recipe off the internet for Irish sausages and they are in the fridge "setting" before I cook a few tomorrow. Made about 25 links and I took a photo, but can't see how to post it with this comment. Another thing I found is the casings need to soak a long time to easily get them on the nozzle, which was another problem I was having. Thanks for your video, I nearly gave up.
Just got this same grinder for Christmas! What’s the best plate/blade combo for stuffing?
I've read bad reviews for Kitchen Aid grinders, but let me tell you, if you follow these instructions and recommendations everything is a breeze. Thanks for setting the record straight!
Very good! Could you use a food processor to cut the meat up instead? I don’t really want to buy another kitchen gadget. Thanks.
While technically you could, it might not produce the texture you are looking for in a great sausage. Worth a shot to see how you like it
So inspiring, why does the temperature have to be below a certain temperature.. would this also apply to homemade donner kebab meat do you think?
Very informative video, thanks very much!
There are some good tips there. Thank you!
16:55 - or if you don't want to, just cut all the fat by hand with a sharp knife as small as possible/as desired. That worked pretty well for me. But yeah... a stuffer helps a lot!
Thank you. It's delicious!!!
Kitchenaid makes a fine meat grinder. A sausage press really is the best stuffer.
You mentioned cheap, stand alone sausage stuffers/meat grinder - do you have a model or brand you recommend? (Link in the description doesn’t work)
Where do you buy sausage casings?
depending on where you live you can buy casing from your butcher or any sausage supply house. We get ours from sausagemaker.com/
Nice video, KitchenAid is actually one word.
That looks delicious!
Love the vid. Great narration. Q: grinding blade size; #8?
I'm using a kitchenaid with grinder attachment using 32-35 hog casings to make Bratwurst. What would be the max/min size tube with these casings? Thanks
Great video
👍😎👍
Hi, can I add in any starch into the meat while mixing?
do you have a link to the exact casing you're using in this video? I'm new to all of this and would love to try. Your site shows MANY casings. which one is used in this video? Thanx
This is the one: tinyurl.com/384jbspy
It's my go to casing for MOST sausages. Very good quality and produces a very snappy sausage when made correctly.
Be sure to watch my video on how to get a snappy casing: ruclips.net/video/WAp6k8G43GQ/видео.html
@@2guysandacooler Thank you
Great video. Thanks for the tips
Yes you did it 👏 🙌 ❤️ 👍
Just did a Basturma with a pork loin, came out amazing!!! Thanks Eric!
Hey thanks for the show. What machine do u used to smoke yo sosejas
Great tips! Loved the video!
Glad it was helpful!
Would I get the pork casing from local butcher/ meat delis shop? Only place I think would have it I am just curious where you got yours
I get mine from the sausage maker ( tinyurl.com/56jppdur )
Thank you so much for the video
Please can i use oven to cook it not a grill?
Yes you can!
QUESTION: After soaking my natural hog casing in baking soda over night, do I rinse off the baking soda before stuffing? Thanks
you can but I don't
Can you fix the sound? You’re a good thirty seconds off… great vid! Thanks for the tutorial on sausage making with the kitchen aid!
That's on your end my man
Those look mouth watering
That grinding attachment is all I use. The stuffing attachment is trash. I bought a LEM vertical stuffer.
I agree. The stuffing attachment is the worst!!
Brilliant video again.
Thanks again!
Thanks for the information. enjoyed your video.
Lovin the series Eric. This was a great video on budget tools. Do you know of any commercial curing cabinets that are mini fridge size? Thanks
Just found your channel. Great work!
Can you make the sussages without casing?
Can you please send or list the additives used in the seasoning?
Just a question, what stainless tubes are you using for the Kitchenaid stuffer? Sizing and brand is important. Thank you.
Nice job Eric enjoyed
excellent work
eric, if you are stuffing by yourself do you recommend a motorized or crank stuffer
my homemade sausage always bursts when I fry them no matter how much or little meat I put in and i'm going off making them. your sausage look great thank you for the video
Why did you leave out pink curing salt? It's probably a dumb question but I'm trying to understand all sausage making.
because this particular sausage is considered a fresh sausage. It's not left at dangerous temps for more than 2 hours. Cooked hot and served. If this would have been a smoked sausage or a cured sausage then I would have added a curing salt.
muito bom amigo,obrigado pela receita
I'll try this recipe...🇲🇽