Using the KitchenAid Sausage Stuffer
- Feed ground meat into the Food Grinder attachment before sliding the casing on the Sausage Stuffer tube. This will eliminate air pockets.
- Lubricate the Sausage Stuffer Tube and slide one casing over the Tube, leaving about four inches to tie off the end.
- Turn the Stand Mixer on to speed four and slowly push the ground meat through the grinder. Hold the casing firmly as it fills. If air bubbles are created during the filling process, use a pin or needle to pop the bubble.
- Run meat through until 4-6 inches of the casing is left unfilled. Turn off the Stand Mixer and tie the remaining end of the casing, or use a tie string.
For segmented-type Sausage (e.g., bratwurst), twist casing ends in alternating directions at the desired sausage link length.
NOTE: If using natural casings, it is recommended first to soak them in cold water for 30 minutes to remove excess salt, then rinse several times by running cold water through the entire length of the casing. Refer to the instructions that came with casings.
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